Winter Veggie Curry (Print Version)
# Ingredients:
01 -
2 leeks.
02 -
2 yellow onions.
03 -
600 g of carrots.
04 -
265 g of chickpeas.
05 -
200 g of crushed tomatoes.
06 -
3 garlic cloves.
07 -
5 cm of fresh ginger.
08 -
5 cardamom pods.
09 -
400 ml of coconut cream.
10 -
2 tablespoons of olive oil.
11 -
1.5 teaspoons ground coriander.
12 -
1 teaspoon ground cinnamon.
13 -
1.5 teaspoons ground cumin.
14 -
1.5 teaspoons ground turmeric.
# Instructions:
01 -
Rinse the carrots and leeks. Split the leeks lengthwise and separate their leaves. Peel the onions and slice them into thick strips. Cut the carrots into 1 cm rounds.
02 -
Put the veggies into a pot and cover them with water. Let it simmer on medium flame for 40 minutes or till they're soft.
03 -
Save the broth by draining the veggies. Heat the oil and spices in the pot. Stir and toast at medium flame until it begins to crackle.
04 -
Put the veggies back into the pot and sauté for a few minutes. Add in the crushed tomatoes and coconut cream. Mix everything together well.
05 -
Toss in the water, minced garlic, and peeled ginger. Let it gently bubble for 10 minutes. Stir in the chickpeas and cook for another 10-15 minutes.
06 -
If the sauce is too thin, simmer it to thicken. Dish it out while hot and pair with rice.
# Notes:
01 -
This meal is great even with slow cooking.
02 -
Perfect when served alongside rice.