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Creamy Mediterranean vegetable curry

Time
30 min
Servings
4
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.

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cooking

Ingredients
  • 1 tbsp coconut oil
  • 1 brown onion - finely chopped
  • 1 medium courgette - sliced
  • 300g sweet potato - diced
  • 300g pumpkin - diced
  • 400g tinned chickpeas
  • 1 cup cooked quinoa
  • Handful of peanuts (to serve)
Dressing ingredients
  • 1 1/2 cups vegetable stock
  • 400g tinned 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 peanut butter
Contributor
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Susan Savage
Preparation

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 courgette, tinned 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.

Contributor
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Susan Savage