South Indian Vegetable Curry
Effortless Weeknight Favourites
This flavourful meat-free one-pot curry is bursting with aromatic spice and winter vegetables. The addition of coconut milk makes it extra comforting and satisfying.
2 tbsp oil
1 tbsp coriander ground
1 tbsp turmeric ground
1.5 tbsp cumin ground
1 tbsp cinnamon ground
1/2 tsp cayenne pepper
1 tbsp tomato paste
1 can coconut milk
1 can diced tomatoes
1 can chickpeas, drained and rinsed
2 tbsp lime juice
2 cups vegetable stock, store-bought or homemade
1 cup onion, chopped
3 tbsp garlic, crushed
1 tbsp ginger, crushed
1 cup pumpkin, cubed
1 cup carrot, chopped
2 cups cauliflower, cut into florets
2 tbsp coriander, chopped
Heat the oil in a slow cook pot over medium heat. Cook the onion for 5-7 minutes, or until brown. Add garlic, ginger, coriander, turmeric, cumin, cinnamon, cayenne and cook for 1-2 minutes.
Add tomato paste, stock, coconut milk, cauliflower, pumpkin, carrots and tomatoes and simmer for 20-25 minutes or until tender.
Stir in the chickpeas, lime juice and season with salt & pepper. Serve with a sprinkle of coriander.
Calories 227, Fat 15 grams, Cholesterol 0 milligrams, Sodium 397 milligrams, Carbs 21.3 grams, Protein 5.2 grams