Description
A flavorful and comforting vegetable curry that combines fresh vegetables in a creamy coconut base, packed with nutrients and aromatic spices.
Ingredients
- 1 tablespoon olive oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 cm piece fresh ginger, grated
- 2 carrots, diced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 small sweet potato, diced
- 200g cooked chickpeas (or lentils)
- 400ml coconut milk
- 2 tablespoons curry paste (or 2 teaspoons curry powder)
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- Salt and pepper to taste
- 100g fresh spinach
- Coriander for garnish
Instructions
- Heat the olive oil in a large skillet or pot over medium heat. Sauté the sliced onion for about 3 to 4 minutes until translucent.
- Add minced garlic and grated ginger, stirring for 1 to 2 minutes until aromatic.
- Incorporate the diced carrots, zucchini, red bell pepper, and sweet potato. Stir and cook for 5 to 7 minutes until vegetables soften slightly.
- Add the curry paste, ground cumin, and turmeric, stirring to combine.
- Pour in the coconut milk and chickpeas, mixing well. Bring to a gentle boil.
- Reduce heat to low, cover, and let it simmer for 15 to 20 minutes.
- Fold in the fresh spinach until wilted, and season with salt and pepper to taste.
- Serve hot, garnished with fresh coriander.
Notes
Serve with fluffy rice or warm naan. Leftovers can be stored in the refrigerator for up to three days or frozen for later use.
