Creamy vegetable-coconut curry
By Chatelaine
Photo, Sian Richards.
Serving tip: Make this meal gluten-free by serving the curry over basmati rice.
Ingredients
-
2 tbsp
canola oil
-
1
finely chopped sweet
onion
-
3
garlic cloves
, minced
-
3 tbsp
minced
ginger
-
2 tbsp
Madras
curry paste
-
796-mL can
diced
tomatoes
, drained
-
400-mL can
coconut milk
-
1 cup
water
-
1
small
sweet potato
, cut into 1/2-in. pieces
-
1
zucchini
, cut into 1/2-in. coins, then quartered
-
540-mL can
chickpeas
, drained and rinsed
-
1/2 tsp
salt
-
3 tbsp
chopped
cilantro
-
naan bread
, to serve
Instructions
- 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.
Nutrition (per serving)
- Calories
- 521,
- Protein
- 12 g,
- Carbohydrates
- 50 g,
- Fat
- 34 g,
- Fibre
- 11 g,
- Sodium
- 990 mg.
- Excellent source of
- Folate