Description
Who wouldn’t like a nice and spicy curry? Lately, curry has become one of my favourite foods, which I prepare from all possible and impossible ingredients and serve with whole grain pasta, rice, raw buckwheat or quinoa. You can really let your imagination fly with curries!
Ingredients
Scale
- 1 medium onion, chopped*
- 1 thumb-sized piece fresh root ginger, chopped into fine cubes*
- 1 tsp garlic powder
- 200 ml coconut milk
- 1 tbsp curry paste*
- 1 small bunch fresh coriander or parsley
- 1 cauliflower, cut into pieces
- 1 small butternut squash*
- 2 cans chopped tomatoes
- juice of half a lemon
- 350 ml water
- 2 cans unsalted chickpeas, drained and rinsed
- 150 g baby spinach or more*
- freshly ground black pepper
- sea salt or Himalayan salt (optional)
Instructions
- In a big saucepan on high heat, add 2 tablespoons of water. When the water begins to sputter, add the chopped onion and ginger, and cook stirring for about 3 minutes, adding water just as needed to prevent sticking (one tbsp at a time).
- Add curry paste, garlic powder, and half of the coconut milk and cook stirring for an additional minute.
- Add the remaining coconut milk, coriander or parsley, cauliflower and pumpkin and stir well.
- Add 2 cans crushed tomatoes, lemon juice and 350 ml water. Stir well. Cook on low heat for 15 minutes.
- Add chickpeas and spinach. Stir well. Cook for another 5 minutes. Season the curry with black pepper and salt (if necessary).
Notes
Serve with rice (50g dry rice per person) and green salad.
- Method: Stove
