*Recipe by Katherine from the Small Steps Team
Everyone needs a good veggie curry in their recipe toolkit. This one makes use of a pre-blended curry powder to make it a bit easier. It’s super quick to put together, and can be adapted to use whatever veggies you have on hand. It freezes beautifully to make life easier on busy days, too.
- • 2 tbsp ghee (or use olive oil)
- • 1 tsp garam masala
- • 1 tsp cumin
- • 1 tsbp curry powder
- • 2 cloves garlic, minced
- • 2cm piece ginger, grated
- • 2 x 400g tins chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
- • 2 cups vegetable stock/broth
- • 400g tin diced/crushed tomatoes
- • 400g tin coconut milk
- • 4-6 cups additional vegetables – eg sweet potato, pumpkin, cauliflower, eggplant, zucchini, capsicum,
- • a couple of handfuls of chopped spinach
- Heat ghee in a large pot over medium heat, then add in spices, garlic and ginger. Cook for a couple of minutes to release the aromas.
- Add in chickpeas, tomatoes, broth, coconut milk and vegetables. Bring to the boil then reduce to a simmer.
- Simmer for at least 30 minutes, or until vegetables are cooked through. Cook longer if you can, to develop the flavours.
- Stir through chopped spinach a few minutes before serving.
- Serve with rice, cauliflower rice or flatbread. Freeze leftovers for another easy dinner.