Quick Vegan Vegetable Curry
Ingredients
- 1 medium yellow onion (small dice)
- 1 tsp chili flakes
- 3 cloves garlic (minced)
- 2 tsp turmeric
- 1 tsp black pepper
- 1/2 tsp cayenne powder
- 1 tsp cumin
- 1/2 tsp garam masala
- 1/2 tsp coriander powder
- 2 Tbsp tomato paste
- 1 large sweet potato (1 inch cubes)
- 1/2 zucchini (roughly chopped)
- 1/2 cup chickpeas
- 1 can diced tomatoes
- 2 cans water
- 1 can coconut milk
Preparation
Heat a medium sized heavy pot over medium and add oil.
Once hot, add onion and sauté until translucent and soft.
Add garlic and sauté until fragrant (about 30 seconds).
Add all the spices and the tomato paste.
Sauté for about two minutes, stirring frequently so that the onions are coated and the spices are toasted.
Add the sweet potato and the zucchini and stir to coat.
Add the diced tomatoes and use the can to add an equivalent amount of water to the pot.
Bring to a boil and then simmer for at least 20 minutes.
Add the chickpeas and the can of coconut milk and simmer for another 10 minutes.
Serving suggestions
Serve with rice, baby spinach and fresh mint.
