Eat the Rainbow Curry

7 May, 2026 Recipe PREP 20 min COOK 30 to 35 min

Eat the Rainbow Curry

PREP 20 min COOK 30 to 35 min

Description

This vibrant, hearty Rainbow Curry is a perfect way to use up whatever vegetables you have on hand. With a blend of aromatic spices, creamy coconut milk, and nutrient-rich veggies, it’s both satisfying and nourishing. The addition of chickpeas or black-eyed peas provides a great source of plant-based protein to round out the dish.


Ingredients

4 SERVES

  • 1½ Tbsp (22 ml) avocado oil

  • 1 onion, finely chopped or pureed

  • 2 or 3 garlic cloves, minced

  • 1 tsp minced ginger

  • 1 tsp turmeric

  • 1 tsp sweet paprika

  • 2 tsp ground coriander

  • Freshly ground black pepper

  • Pinch of cayenne (optional)

  • 1 Tbsp (15 ml) tomato paste

  • 1 cup (203 g) pureed tomatoes

  • 1 (14 oz / 400 ml) can of coconut milk

  • 1/2 tsp salt 

  • 1 tsp tamarind paste (without seeds) or lime juice

  • 4 cups (525 g) of your choice of chopped vegetables (cauliflower, broccoli, green beans, baby corn, etc.)

  • 1 (14 oz / 420 g) can of chickpeas or black-eyed peas, drained and rinsed (optional)

Directions

  1. Step 1
    Heat the avocado oil in a skillet over medium heat until hot and shimmering. Add the finely chopped onion and sauté until translucent, 5 minutes. Add the minced garlic and ginger and sauté for a minute.
  2. Step 2
    Add the turmeric, sweet paprika, coriander, several grinds of black pepper, and a pinch or two of cayenne (if you like some heat) and sauté for a minute.
  3. Step 3
    Add the tomato paste and sauté for a minute. Add the pureed tomatoes and sauté for 5 minutes until the tomato paste dissolves into the tomatoes and the flavors incorporate.
  4. Step 4
    Stir in the coconut milk, salt, tamarind paste (or lime juice), and chopped veggies (and chickpeas or black-eyed peas, if using). Simmer until everything is cooked through and well incorporated, 10 to 20 minutes. Season to taste. Serve while hot.

Photo by Signe Birck