Homemade Vegetable Curry

This homemade vegetable curry is warm, gently spiced, and full of colour. Chickpeas, sweet potato, and cauliflower simmer in a creamy coconut-tomato sauce that tastes like it cooked all day but comes together in about half an hour.

Prep time: 10 minutes | Cook time: 25 minutes | Servings: 4

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 can (400 g) chopped tomatoes
• 1 can (400 ml) coconut milk
• 1 sweet potato, peeled and diced
• 2 cups cauliflower florets
• 1 can (400 g) chickpeas, drained
• 2 cups baby spinach
• Salt, to taste
• Fresh cilantro and lemon wedges, to serve

Method

1. Heat the oil in a large pot over medium heat. Add the onion and cook for 4 minutes, until soft. Add the garlic, ginger, and curry powder and cook for 1 minute, until fragrant.
2. Stir in the tomatoes and coconut milk, then add the sweet potato, cauliflower, and chickpeas. Bring to a gentle simmer.
3. Cover and cook for 20 minutes, until the sweet potato is tender. Season with salt.
4. Stir in the spinach until just wilted. Serve hot with rice or naan, topped with cilantro and a squeeze of lemon.

Tips

Adjust the heat by adding a pinch of chilli flakes or a little extra curry powder. This curry freezes well for up to three months, so make a double batch and save half. Use any vegetables you have, from carrots to green beans, and add a spoonful of peanut butter for a richer sauce.