Eat the Rainbow Curry
Eat the Rainbow Curry
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
-
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. -
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. -
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. -
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.
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About the author
Kanchan Koya
Author of the cookbook Spice Spice Baby, Kanchan Koya holds a PhD in biomedicine from Harvard and is also a holistic health coach. Her mission is to make everyone more comfortable cooking with spices, for both their health-giving properties and their ability to make your food sing with flavor.
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