Creamy vegetable-coconut curry

Total 45 min
Serves 4

19

Ingredients

2 tbsp
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
1 cup
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
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

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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