A delicious and creamy comforting curry!
Serves: 5
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
2 tablespoons extra virgin olive oil
1 large onion, diced
1/4 tsp salt, or to taste
4 cloves of garlic, minced
2 teaspoons ginger, grated
4-6 carrots, peeled and thinly sliced
4 tablespoons red curry paste (I use the Thai one)
2 cans full-fat coconut milk
1-2 cups vegetable broth (depending on how thick you like your curry)
2 cups finely chopped kale (frozen works too)
1 can chickpeas
1 zucchini, sliced
2 tsp maple syrup
2 tablespoons Tamari (or soya sauce)
3 tsp lime juice
Instructions:
Cook the Jasmine rice according to package instructions.
While the rice is cooking, heat up the olive oil in a large pot. Once hot, add the onion and salt. Cook stirring often until the onion is soft. Add in the garlic and ginger and cook for another minute or so.
Add in the carrots and cook for 3-5 minutes until tender, while stirring. Add in the curry paste and continue stirring for another minute or so. Add zucchini if desired.
Add the chickpeas, broth, coconut milk, kale, and maple syrup. Simmer while stirring for 10 minutes.
Remove the pot from heat and stir in tamari and lime juice. Add salt to taste.
Top with desired garnishes such as parsley, basil, cilantro, red pepper flakes, lime, or sriracha.
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