Creamy vegetable-coconut curry

Total 45 min
Serves 4



2 tbsp
finely chopped sweet onion
garlic cloves, minced
3 tbsp
minced ginger
2 tbsp
Madras curry paste
796-mL can
diced tomatoes, drained
400-mL can
1 cup
small sweet potato, cut into 1/2-in. pieces
zucchini, cut into 1/2-in. coins, then quartered
540-mL can
chickpeas, drained and rinsed
1/2 tsp
3 tbsp
chopped cilantro
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.


Calories 521, Protein 12 g, Carbohydrates 50 g, Fat 34 g, Fibre 11 g, Sodium 990 mg. Excellent source of Folate
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