Ingredients

Check off ingredients as you go

Serves 6

• 1 yellow onion (or red)
• 1 can chickpeas (340g/12oz drained)
• 3-4 frozen spinach cubes
• 1 small broccoli (frozen or fresh, pre-boiled 10 minutes)
• 1/2 cauliflower cut into florets (frozen or fresh, pre-boiled 10 minutes)
• 1 carrot cut diagonally (optional)
• 1 can (400g/14oz) crushed tomatoes (or 2 tbsp tomato paste)
• 250-500ml (1-2 cups) liquid (250ml/1 cup coconut cream + water) to cover
• 2cm (1 inch) fresh ginger, finely minced
• 2 tbsp curry powder
• 1 tsp turmeric powder
• 1 tsp garam masala (or coriander powder)
• 3 garlic cloves, finely chopped

If you change the number of serving, consider adjusting cooking times!

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You can vary the vegetables according to season and your taste (butternut squash, potatoes, other squashes…).

1. In a large pot, sauté the finely minced onion, then add the spinach, garlic and spices: ginger, turmeric, curry, garam masala. Season with salt and pepper.
2. Add the remaining vegetables, pour in the coconut milk, crushed tomatoes and water to just cover the vegetables. Cook covered for about 25 minutes until the vegetables are tender.

Serve hot, accompanied by plain basmati rice or quinoa.

Tips and Organization

• This curry will keep for 3 days in the refrigerator, simply reheat before serving.