Curry sauces needn’t be feared – they are easy to pull together, and the beauty is you can put most anything in a curry sauce. The veggies I used are just a start, use what you have on hand. As for flavor, this is a very mild curry. A little heat would have been my taste – but I wanted the boys to enjoy it as well. So we sprinkled on hot sauce after 😉 If you want it spicier, add in some fresh chile peppers (such as Thai ones), or use a little red pepper flakes.
Vegetable Curry
Ingredients:
- 3 Tbsp coconut oil
- 1 large onion, diced
- 4 tsp garlic, minced
- 1 tsp ginger
- 1 Tbsp curry powder
- 14.5 ounce can diced tomatoes
- 1 cup shredded coconut + 1 cup water
- 1 cup water
- 14 ounce can coconut cream (or full fat coconut milk)
- 1 pound carrots, peeled and sliced
- 5 gold or white potatoes, chopped
- 1 pound zucchini, quartered and sliced
- 15 ounce can chickpeas, rinsed and drained
- 1 Tbsp lemon juice
- Salt, to taste
Directions:
Combine the coconut and water in a small pan, bring to a boil, reduce to a low simmer for 10 minutes, set aside.
Heat a large pot over medium-high, add in oil. Saute onion until tender, add in garlic and ginger, saute for a minute. Add in curry powder, tomatoes (with liquid), water, coconut cream, simmered coconut with its liquid, vegetables and chickpeas. Bring to a boil, reduce heat to a simmer, keeping mostly covered, for 20 minutes or until potatoes are fork tender.
Stir in lemon juice and salt to taste.
Serve with hot rice and naan bread…….
Serves 6 to 8.