- veggies:
- 1 diced onion
- 1 diced sweet potatoes
- 1 diced eggplant
- 4 cubes of frozen spinach
- spices:
- 1/2 tbsp garam masala
- 1 tsp ground turmeric
- 1 tsp paprika
- 1 tsp salt
- 1 tbsp grated ginger
- 1 bay leaf
- 1 cinnamon stick
- 2 tbsp tomato purée
- others:
- 200g chickpeas - soaked in water overnight
- 2 cups vegetable stock
- 1 cup full fat coconut milk
- lime juice
- garnish:
- fresh cilantro
- dried chilli flakes
- how to curry:
- bloom the spices in a pot first
- add the chickpeas and broth, let them cook in a low simmer for 30'
- add the coconut milk add the veggies - keep simmering until the sweet potato and chickpeas are tender and fully cooked
- when serve it add some lime juice for brightening the flavours
- ↪ if you wanna be extra: serve the curry with some rice or couscous or bulgur of whatever you fancy
jan 6 2022 ∞
apr 15 2022 +