35 minEasy

35 minServes 4Easy

Vegetable Coconut Curry

Name: Vegetable Coconut Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 400 g Sweet potatoes, orange flesh, without skin, raw; 240 g Chickpeas (garbanzo beans, bengal gram), canned, sodium added, drained and rinsed; 400 g Nuts, coconut milk, canned (liquid expressed from grated meat and water); 200 g Soup, vegetable with beef broth, canned, condensed; 80 g Mustard spinach, (tendergreen), raw; 150 g Peppers, sweet, red, raw; 120 g Squash, summer, yellow, includes skin, raw; 8 g Garlic, raw; 10 g Ginger root, raw; 30 g Limes, raw; 15 g Oil, olive, extra virgin

A fragrant Thai-inspired coconut vegetable curry with chickpeas, spinach, capsicum and sweet potato in a golden coconut milk sauce. Vegan, quick and deeply satisfying. Serve with jasmine rice.

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Prep

10m

Cook

25m

Diff.

Eas

Serves

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Ingredients

Sweet potatoes, orange flesh, without skin, raw

2 medium, cubed

400 g

Chickpeas (garbanzo beans, bengal gram), canned, sodium added, drained and rinsed

1 can

240 g

Nuts, coconut milk, canned (liquid expressed from grated meat and water)

1 can

400 g

Soup, vegetable with beef broth, canned, condensed

1 cup

200 g

Mustard spinach, (tendergreen), raw

large handful

80 g

Peppers, sweet, red, raw

1 capsicum

150 g

Squash, summer, yellow, includes skin, raw

1 medium

120 g

Garlic, raw

2 cloves

8 g

Ginger root, raw

1 teaspoon

10 g

Limes, raw

1 lime

30 g

Oil, olive, extra virgin

1 tablespoon

15 g

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Instructions

Heat oil in a large pan over medium heat. Add the onion and cook for 5 minutes.

Add garlic, ginger and curry paste. Cook for 1–2 minutes until fragrant.

Add the diced sweet potato and stir to coat in the paste.

Pour in the coconut milk and vegetable stock. Bring to a simmer.

Cook for 15 minutes until the sweet potato is just tender.

Add the chickpeas and capsicum. Cook for a further 5 minutes.

Stir in the spinach until wilted.

Season with salt, lime juice and a pinch of sugar if desired.

Serve over steamed rice with fresh coriander.

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