Yield: 4
Vegetarian Coconut Curry
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
- 1 tbsp coconut oil
- 1 yellow onion, finely diced
- 2 garlic cloves, minced
- 1 tsp fresh ginger
- 2 tbsp curry powder
- 1 tbsp tomato paste
- 1 ½ cups light coconut milk
- 2 cups vegetable broth
- 1 cauliflower, cut into florets
- 1 sweet potato, peeled and diced
- 2 carrots, peeled and sliced
- 1 15-oz can chickpeas, drained and rinsed
- 4 cups baby spinach
Instructions
- In a large pot, melt the coconut oil over medium-high heat. Add the onion and cook until it has softened, about 3 minutes. Add the garlic and ginger and cook for another 30 seconds. Add the curry powder and tomato paste, stirring well, and cook for another 30 seconds. Add the coconut milk, vegetable broth, cauliflower, carrots, sweet potatoes and chickpeas. Bring the mixture to a boil, then reduce the heat to low, cover and simmer until the vegetables are tender, between 15 and 20 minutes. In the last five minutes of cooking, add the spinach, and cover. Cook until it has wilted, about 3 minutes.
- Serve immediately or store in the refrigerator for up to 5 days.
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