Vibrant Veggie Curry (Print Version)
# Ingredients:
→ Flavor Base
01 -
Cooking oil - 2 tbsp
02 -
Large onion - 1 piece
03 -
Garlic cloves - 2
04 -
Small ginger piece - 1
05 -
Curry powder - 2 tbsp
→ Veggies and Proteins
06 -
Sweet potatoes - 2 whole
07 -
Coconut milk - 1 carton
08 -
Chickpeas - 1 jar
09 -
Spinach leaves - 150 g
→ Final Touch
10 -
Handful of cashews
11 -
Salt - adjust to taste
# Instructions:
01 -
In a large pot, heat up some oil. Peel the onion, garlic, and ginger, then chop them up. Toss them all into the hot oil and stir for about 5 minutes.
02 -
Sprinkle the curry powder in and stir it all together so the aromas can come through.
03 -
Remove the skin off the sweet potatoes and cut them into chunks. Put these into the pot and mix everything well.
04 -
Pour in the coconut milk. Cover the pot and simmer it for 20 minutes.
05 -
While that’s cooking, wash the spinach leaves and remove any thick stems. Open the chickpea jar, rinse them, and let them drain.
06 -
Add the chickpeas and spinach to the pot. Give it a good stir and let it cook for another 10 minutes.
07 -
Check the seasoning, throw in some salt if needed, and sprinkle the cashews on top before serving.
# Notes:
01 -
A plant-based dish high in protein
02 -
Stays fresh for up to 3 days when refrigerated
03 -
Can be reheated in a microwave
04 -
A well-rounded and filling dish