Quick and Easy 10-Ingredient Vegetable Curry
Ingredients
- olive oil (for sautéing)
- 1 yellow onion
- 3 garlic cloves
- 1 carrot
- 1 can of chickpeas (400g)
- 1 can chopped tomatoes (400g)
- 1 can coconut milk (400ml)
- 1 vegetable bouillon cube
- 1 tablespoon curry powder
- 400 ml frozen green peas
- 2 big handfuls of spinach
Preparation
Chop the onion and sauté in olive oil on medium heat.
Peel and chop the carrot and add to the onions, stir. Sauté for a few minutes until the onion is soft and golden brown.
Finely chop the garlic and add to the pan, stir.
Drain the chickpeas and add to the pan along with the chopped tomatoes, coconut milk, crumbled vegetable bouillon cube, and curry powder. Simmer for 15 minutes without a lid until the sauce thickens, stirring occasionally.
Stir in the frozen green peas and spinach and simmer for another 3 minutes.
Optionally, add cubed tofu with the tomatoes for extra protein.
Serve with brown rice or quinoa, and optionally with natural yoghurt, chili flakes, fresh herbs, and sesame seeds.