Creamy Mediterranean vegetable curry
This ridiculously easy dish came from a beautiful friend of mine who is very into health and wellness. When I dropped in to visit her on the way to the supermarket one weekend, bemoaning the fact that I did not feel like cooking, she suggested a curry and I laughed and said no way, I definitely didn’t feel like making a curry from scratch!She promised me it was simple and shared the recipe with me, and it looked so easy and delicious that I did make it that night – it was as simple as she promised and so good I went for seconds (without feeling guilty because I knew how wholesome the ingredients were). It's not exactly a curry as such, more of a flavorful and fun vegetarian dish. I might also mention it was a hit with my six year old too – the addition of the peanut butter made it an easy sell.
lets get
cooking
- 1 tbsp coconut oil
- 1 brown onion - finely chopped
- 1 medium zucchini - sliced
- 300g sweet potato - chopped
- 300g pumpkin - chopped
- 400g canned chickpeas
- 1 cup cooked quinoa
- Handful of peanuts (to serve)
- 1 1/2 cups vegetable stock
- 400g canned tomatoes
- 1 small garlic clove, minced
- 1 tbsp fresh grated ginger
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp turmeric
- Salt & pepper to taste
- 1/4 fresh coriander, roughly chopped
- 2 tbsp natural peanut butter
1. Heat 1 tbsp coconut oil in large non-stick pan and sautee onion for 2-3 minutes till softened.
2. Add sweet potato, pumpkin, and zucchini, canned tomatoes, spices, and vegetable stock.
3. Reduce heat, leaving to cook for 20-25 minutes, stirring occasionally.
4. Once the vegetables are nearly cooked (nice and soft but not overcooked), add chickpeas, fresh coriander, peanut butter, and salt & pepper to taste.
5. Mix quinoa through and serve, topping with a few peanuts and fresh coriander.
