Ingredients
Check off ingredients as you go
Serves 6
- 1 yellow onion (or red)
- 3 cloves garlic, finely chopped
- 15-20 g (a 1-inch piece) fresh ginger, finely sliced
- 2 Tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp garam masala (or ground coriander)
- 1 tsp cumin seeds
- 1 can chickpeas (340 g / 12 oz drained weight)
- 3-4 portions frozen chopped spinach (about 100 g / 3.5 oz)
- 1 small head broccoli (frozen, or blanched for 10 minutes first if fresh)
- 1/2 head cauliflower, cut into florets (frozen, or blanched for 10 minutes first if fresh)
- 1 carrot, sliced on the diagonal (optional)
- 1 can (400 g / 14 oz) crushed tomatoes (or 2 Tbsp tomato paste)
- 250-400 ml (1-1⅔ cups) liquid (250 ml / 1 cup coconut cream + water), enough to almost cover
- Salt
- To finish
- Juice of 1/2 lime
- Chopped fresh cilantro (coriander)
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Vary the vegetables with the season and your tastes (butternut squash, potatoes, winter squash, green beans, lentils instead of chickpeas…).
- In a Dutch oven, sauté the finely sliced onion, then add the spinach, the garlic and the spices: ginger, turmeric, curry powder, garam masala; season with salt and pepper.
- Add the rest of the vegetables, then pour in the coconut milk, the crushed tomatoes and enough water so the vegetables are not quite covered. Cover and cook for about 25 minutes, until the vegetables are tender.
Serve piping hot with plain basmati rice, naan or quinoa.
Tips and planning
- This curry keeps for 3 days in the fridge; just reheat it before serving.