Coconut Curry Vegetables

Name: Coconut Curry Vegetables
Ingredients: 2 tablespoons oil; 2 large onions, diced; 3 garlic cloves, minced; 1 tablespoon grated fresh ginger; 1 red chile, finely minced; 3 tablespoons curry paste (I like Rogan Josh); 1 (400 ml) can light coconut milk (unsweetened); 1 carrot, quartered lengthways, chopped into 1cm pieces; 1 small sweet potato, peeled and diced carrots size; 1 cup diced pumpkin; 1 (440 g) can chickpeas; 1 cup broccoli floret; 1 red capsicum, diced; 1 zucchini, cut same as carrot; 1 bunch spinach, well washed and stems discarded; 1 lime, juice of; 1/2 cup chopped fresh coriander

17 ingredients

7 steps

Ingredients

2 tablespoons oil
2 large onions, diced
3 garlic cloves, minced
1 tablespoon grated fresh ginger
1 red chile, finely minced
3 tablespoons curry paste (I like Rogan Josh)
1 (400 ml) can light coconut milk (unsweetened)
1 carrot, quartered lengthways, chopped into 1cm pieces
1 small sweet potato, peeled and diced carrots size
1 cup diced pumpkin
1 (440 g) can chickpeas
1 cup broccoli floret
1 red capsicum, diced
1 zucchini, cut same as carrot
1 bunch spinach, well washed and stems discarded
1 lime, juice of
1/2 cup chopped fresh coriander

Directions

1

Heat the oil over medium heat, add the onions and cook until softened but not coloured; about 10 minutes.
2

Add the ginger, garlic and chilie and cook a further couple of minutes.
3

Add the curry paste, stir and cook a couple of minutes before adding the carrot, sweet potato and pumpkin.
4

Add the can of coconut milk and a can of water and allow to cook uncovered until the sauce has reduced and thickened a bit and veg almost cooked. This takes me about 40 minutes.
5

Add the can of chickpeas and the softer veggies-broccoli, capsicum and zucchini and cook a further 10 minutes (or to your liking) with a lid on.
6

Just before serving, stir through the spinach leaves, lime juice and fresh coriander leaves. Keep stirring gently until the leaves are wilted.
7

Serve as part of a curry meal.