Creamy vegetable-coconut curry
By Chatelaine112
TOTAL TIME
45 min
Serves
4
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
FILED UNDER: stews stovetop vegetables Vegetarian
