🍳 Becky's Kitchen Recipe

Ingredients

• 2 tbsp vegetable oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp chili flakes (optional)
• 1 can (400ml) coconut milk
• 1 can (400g) diced tomatoes
• 1 can (400g) chickpeas, drained and rinsed
• 1 large sweet potato, peeled and cubed
• 1 zucchini, chopped
• 1 cup baby spinach
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or naan bread to serve

Steps

1. Heat the vegetable oil in a large deep pan or pot over medium heat. Make sure the pan is big enough to hold all your vegetables.
2. Add the diced onion and cook for about 5 minutes, stirring occasionally, until it becomes soft and slightly golden.
3. Add the minced garlic and grated ginger to the pan. Stir and cook for another 1-2 minutes until fragrant — you should really start to smell the aroma.
4. Sprinkle in the curry powder, cumin, turmeric, and chili flakes if using. Stir everything together and cook for 1 minute. This step toasts the spices and deepens the flavor.
5. Pour in the can of diced tomatoes and stir to combine with the spice mixture. Let it cook for 2-3 minutes.
6. Add the cubed sweet potato and stir to coat in the sauce. Pour in the coconut milk and stir everything together well.
7. Bring the curry to a gentle boil, then reduce the heat to low. Cover the pan with a lid and let it simmer for 15 minutes, or until the sweet potato is just starting to become tender.
8. Add the chickpeas and chopped zucchini to the pan. Stir gently and continue to simmer uncovered for another 8-10 minutes until all the vegetables are fully cooked and the sauce has thickened slightly.
9. Stir in the baby spinach and let it wilt into the curry for about 1-2 minutes. Taste the curry and season with salt and pepper as needed.
10. Serve hot over steamed rice or with warm naan bread. Garnish with fresh cilantro for a bright, fresh finish.