Follow these steps for perfect results
oil
onions
diced
garlic cloves
minced
fresh ginger
grated
red chile
minced
curry paste
light coconut milk
carrot
quartered, chopped
sweet potato
peeled, diced
pumpkin
diced
chickpeas
broccoli floret
red capsicum
diced
zucchini
cut
spinach
washed, stems discarded
lime
juice of
fresh coriander
chopped
Heat the oil over medium heat in a large pot or Dutch oven.
Add the diced onions and cook until softened and translucent, about 10 minutes.
Add the minced garlic, grated ginger, and minced red chile. Cook for 2 minutes until fragrant.
Stir in the curry paste and cook for another 2 minutes to bloom the spices.
Add the carrot, sweet potato, and pumpkin to the pot.
Pour in the coconut milk and a can of water. Bring to a simmer.
Cook uncovered for about 40 minutes, or until the sauce has reduced and thickened, and the vegetables are almost cooked through.
Add the chickpeas, broccoli florets, diced red capsicum, and zucchini to the pot.
Cover and cook for another 10 minutes, or until the vegetables are tender but not mushy.
Just before serving, stir in the spinach leaves, lime juice, and fresh coriander.
Gently stir until the spinach is wilted.
Serve hot as part of a curry meal with rice or naan.
Expert advice for the best results
Adjust the amount of curry paste to your desired level of spice.
For a richer flavor, use full-fat coconut milk.
Add other vegetables like cauliflower or green beans.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in a bowl, garnished with fresh coriander and a lime wedge.
Serve with rice or naan bread.
Top with chopped nuts or seeds.
Serve with a dollop of plain yogurt.
Aromatic and slightly sweet to complement the spice.
Discover the story behind this recipe
Curries are a staple dish in Indian cuisine, varying widely across regions.
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