Looking to add a little spice into your weekly meals? This curry with coconut milk will do just that and more. This curry dish has complex flavors yet is simple to make in just 30 minutes. Grab 1 pot, some spices, coconut milk, and veggies and let’s get to it!
GUIDE
Course Main Course
Cuisine healthy
Servings 6
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
INGREDIENTS
Ingredients
1tablespooncoconut oil(can substitute with olive oil)
1medium oniondiced
4cloves garlicminced
2teaspoonground cumin
1teaspooncayenne pepper
4teaspooncurry paste(use less depending on your spice preference)
1teaspoonsalt
1teaspoonblack pepper
1in / 2 cm piece gingerminced
3 1/2cupcoconut milkunsweetened
1tomatodiced
2cupchickpeasrinsed and drained
1potatocut into 1/2 inch / 1 cm cubes
1cupbroccolibroken into florets
1cupcarrotsdiced small into 1/4 in cubes
INSTRUCTIONS
Instructions
Heat a large pot or metal skillet over medium heat. Add one tablespoon of oil. Then add the onion and garlic and sauté over medium heat for 3-5 minutes.
Add in the cumin, cayenne, curry paste, salt, pepper, and ginger. Give it a stir. This curry should be flavorful. Add in coconut milk and diced tomatoes and stir for 2 minutes.
Reduce to a simmer. Then add in the chickpeas, diced potatoes, broccoli, and carrots.
Cover this curry with coconut milk with a lid and cook for 10-15 minutes to soften the veggies. If you notice it is boiling, reduce the heat to a simmer.
For serving, enjoy this curry over rice or as is. I love to top with freshly chopped coriander.
Store the leftovers for 5 days in an air tight container in the fridge. When reheating on the stovetop, make sure to add in more coconut milk.
NOTES
Notes
Canned chickpeas are a nice and convenient option. If you are using dried chickpeas, 3/4 cup dried chickpeas equals 1 1/2 cup cooked chickpeas.