Easy Weeknight Curry
Servings: 4 people
Ingredients
- 1 yellow onion chopped
- 1 cup carrots chopped
- 1 cup cauliflower florets
- 1 zucchini sliced
- 1 can (425 g) chickpeas rinsed and drained
- 1 can (399 ml) coconut milk *full fat, will make for a creamier curry, but light works as well
- ½ cup vegetable broth
- 2 tablespoon red curry paste
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon ground paprika
- sea salt to taste
Instructions
- In a large pan over medium heat, saute the onion in olive oil and spices (I use the spice measurements as a base and adjust them as needed)
- Once the onions are soft, add in the carrots and cook until soft
- After a few minutes add in the red curry paste and stir to combine
- Add in the coconut milk, vegetable broth, the rest of the vegetables and the chickpeas and stir. Bring the heat to high and bring curry to a boil
- Once boiling, lower the heat to a simmer and cook for about 20 minutes with the lid on, while stirring periodically (this helps to thicken the curry)
- Cook until thick and continue to add spices as needed
- Serve over fluffy quinoa or rice
Notes
*Feel free to customize the vegetables based on what you have available! That's one of the things I love about this recipe, it's a great 'clean out the fridge' meal!
*I have also played around with the protein sources and added chicken and shrimp before, so customize it based on your needs!
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