Creamy Vegetable-Coconut Curry
152
- Total Time45 min
- Makes4 servings
(Photo: Sian Richards)
Find loads of vegetables, packed into an aromatic and delicious sauce, in this recipe.
Ingredients
2 tbsp canola oil
1 finely chopped sweet onion
3 garlic cloves, minced
3 tbsp minced ginger
2 tbsp Madras curry paste
796-mL can diced tomatoes, drained
400-mL can coconut milk
1 cup water
1 small sweet potato, cut into 1/2-in. pieces
1 zucchini, cut into 1/2-in. coins, then quartered
540-mL can chickpeas, drained and rinsed
1/2 tsp salt
3 tbsp chopped cilantro
naan bread, to serve
Instructions
HEAT a large pot over medium-high. Add canola oil, sweet onion, garlic, ginger and Madras curry paste. Cook until onion is soft, 2 to 3 min. Add a diced tomatoes, coconut milk, water and sweet potato. Boil, then reduce heat to medium-low and simmer, covered, stirring occasionally, until sweet potatoes are just soft but not mushy, 10 to 12 min.
ADD zucchini and chickpeas. Continue cooking, stirring often, until zucchini is just tender, 10 to 12 more min. Stir in salt and sprinkle with cilantro. Serve with naan bread.
Nutrition (per serving)
Calories 521, Protein 12g, Carbohydrates 50g, Fat 34g, Fibre 11g, Sodium 990mg.
Excellent source of Folate.
Get more of our best easy curry recipes.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.