
South Indian Vegetable Curry
Rated 5 stars by 3 users
Category
Effortless
Weeknight Favourites
Servings
6
Prep Time
10 minutes
Cook Time
35 minutes
Calories
227
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.
Isabelle Dunn
Ingredients
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2 tbsp oil
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1 tbsp coriander ground
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1 tbsp turmeric ground
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1.5 tbsp cumin ground
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1 tbsp cinnamon ground
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1 tbsp tomato paste
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1 can coconut milk
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1 can diced tomatoes
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1 can chickpeas, drained and rinsed
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2 cups vegetable stock, store-bought or homemade
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1 cup onion, chopped
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3 tbsp garlic, crushed
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1 cup pumpkin, cubed
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1 cup carrot, chopped
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2 cups cauliflower, cut into florets
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2 tbsp coriander, chopped
Pantry
Fridge
PreppedFRESH
Directions
Heat the oil in a slow cook pot over medium heat. Cook the onion for 5-7 minutes, or until brown. Add garlic, coriander, turmeric, cumin, cinnamon,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 and season with salt & pepper. Serve with a sprinkle of coriander.
Recipe Video
Nutrition
Calories 227, Fat 15 grams, Cholesterol 0 milligrams, Sodium 397 milligrams, Carbs 21.3 grams, Protein 5.2 grams