Easy Weeknight Curry
Servings: 4 people
Ingredients
- 1 yellow onion chopped
- 1 cup carrots chopped
- 1 cup cauliflower florets
- 1 zucchini sliced
- 1 can (425 g) chickpeas rinsed and drained
- 1 can (399 ml) coconut milk *full fat, will make for a creamier curry, but light works as well
- ½ cup vegetable broth
- 2 tablespoon red curry paste
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon ground paprika
- sea salt to taste
Instructions
- In a large pan over medium heat, saute the onion in olive oil and spices (I use the spice measurements as a base and adjust them as needed)
- Once the onions are soft, add in the carrots and cook until soft
- After a few minutes add in the red curry paste and stir to combine
- Add in the coconut milk, vegetable broth, the rest of the vegetables and the chickpeas and stir. Bring the heat to high and bring curry to a boil
- Once boiling, lower the heat to a simmer and cook for about 20 minutes with the lid on, while stirring periodically (this helps to thicken the curry)
- Cook until thick and continue to add spices as needed
- Serve over fluffy quinoa or rice
Notes
*Feel free to customize the vegetables based on what you have available! That's one of the things I love about this recipe, it's a great 'clean out the fridge' meal!
*I have also played around with the protein sources and added chicken and shrimp before, so customize it based on your needs!
Did you know....rating and sharing recipes is one of the best ways you can support your favourite food bloggers? If you make this recipe, I would love if you clicked the stars below to leave a rating and/or sharing a photo on social media by tagging @nourishedbynic or using the hashtag #nourishedbynic!
