SafePlates

Ingredients

• 1 tablespoon (15ml) coconut oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon (15g) fresh ginger, grated
• 2 tablespoons (16g) curry powder
• 1 teaspoon (2g) ground cumin
• 1 teaspoon (2g) ground turmeric
• 1/2 teaspoon (1g) chili powder (optional, for heat)
• 1 large carrot, sliced
• 1 red bell pepper, chopped
• 1 medium zucchini, chopped
• 1 can (14 oz/400g) diced tomatoes
• 1 can (15 oz/425g) chickpeas, drained and rinsed
• 1 can (13.5 oz/400ml) coconut milk
• 1 cup (150g) frozen peas
• 1 teaspoon (5g) salt, or to taste
• 1/4 teaspoon (1g) black pepper
• 2 cups (60g) fresh spinach
• Juice of 1/2 lemon
• Fresh cilantro, chopped, for garnish (optional)
• Cooked rice or naan, for serving (optional)

Instructions

1. Heat the coconut oil in a large pot over medium heat.
2. Add the diced onion and sauté for 3-4 minutes until softened.
3. Stir in the garlic and ginger, cooking for another 1 minute until fragrant.
4. Add the curry powder, cumin, turmeric, and chili powder (if using). Stir for 1 minute to toast the spices.
5. Add the carrot, red bell pepper, and zucchini. Cook for 5 minutes, stirring occasionally.
6. Pour in the diced tomatoes, chickpeas, and coconut milk. Stir to combine.
7. Bring the mixture to a gentle simmer. Cover and cook for 15 minutes, stirring occasionally.
8. Add the frozen peas, salt, and black pepper. Simmer uncovered for another 5 minutes.
9. Stir in the fresh spinach and cook until wilted, about 2 minutes.
10. Remove from heat and stir in the lemon juice.
11. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro and alongside rice or naan if desired.

Tip

For extra flavor, let the curry sit for 30 minutes before serving to allow the spices to meld. Leftovers taste even better the next day!