Updated: May 19, 2020
I've recently cooked this vegetarian coconut curry and I'm very pleased as it turned out to be very delicious. This super simple, veggie-packed curry will please a crowd. I made a big batch that will last for a few days, and I made sure that it's packed with nutritious veg.
1 tbsp coconut oil
1 large white onion thinly sliced 4 cloves garlic minced 1 cm fresh ginger peeled and minced or grated / optionally use 1 teaspoon of powdered ginger 1 sweet potato 4 carrots 1 big white potato or 2 small potatoes A big handful of spinach 1 tbsp garam masala 1/2 tsp ground turmeric 1/4 tsp ground black pepper 1/4 tsp salt (plus more to taste) 2 cans of diced tomatoes 1 can full-fat coconut milk 1 can chickpeas 2 tbsp freshly-squeezed lime juice (1 lime) chopped fresh cilantro for serving, 1/2 avocado and 1 tbsp of greek yoghurt
Heat the coconut oil over medium heat in a large pan. Add the white onion with a pinch of salt, then cook, stirring frequently, until the onion is soft. Reduce the heat to medium. Add the garlic and ginger; stir and cook for 60 seconds.
Stir in the garam masala, turmeric, black pepper, and salt. Cook for 30 seconds to toast the spices. Add the tomatoes, coconut milk and chickpeas to the pan. Continue to cook, stirring occasionally, for about 3-5 minutes. Add chopped potatoes and carrots. Bring the mixture to a boil, then reduce the heat to medium-low. Add spinach. Simmer the coconut chickpea curry for about 20 minutes. Stir in the fresh lime juice. Season to taste with additional salt. Serve hot, over rice or other accompaniments of choice, and garnished with chopped fresh cilantro, avocado and 1 tbsp of yoghurt.