Updated Nov 6, 2015Chatelaine
finely chopped sweet onion
garlic cloves, minced
Madras curry paste
diced tomatoes, drained
small sweet potato, cut into 1/2-in. pieces
zucchini, cut into 1/2-in. coins, then quartered
chickpeas, drained and rinsed
naan bread, to serve
- HEAT a large pot over medium-high. Add canola oil, sweet onion, garlic, ginger and Madras curry paste. Cook until onion is soft, 2 to 3 min. Add a diced tomatoes, coconut milk, water and sweet potato. Boil, then reduce heat to medium-low and simmer, covered, stirring occasionally, until sweet potatoes are just soft but not mushy, 10 to 12 min.
- ADD zucchini and chickpeas. Continue cooking, stirring often, until zucchini is just tender, 10 to 12 more min. Stir in salt and sprinkle with cilantro. Serve with naan bread.