Vegetable Masala Curry
2 tablespoons canola oil
4 garlic cloves, minced
1 tablespoon grated fresh ginger
1 tablespoon coriander paste
1 tablespoon chili masala spice
1 teaspoon ground cumin
½ teaspoon ground turmeric
1 tablespoon tomato paste
500ml vegetable broth
250ml coconut milk
1 cinnamon stick
Sea salt and fresh ground black pepper
3 cups cauliflower florets
3 cups peeled and cubed sweet potatoes
2 large carrots, peeled and cut into ½ inch thick
2 medium tomatoes, cored, seeded and coarsely chopped
425g can chickpeas, drained and rinsed
200g baby spinach leaves
2 tablespoons fresh lime juice
1 tsp finely grated lime zest
2 tablespoons chopped fresh coriander
1. In a heavy-based pot, heat oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown ( about 3 to 4 minutes). Reduce the heat to medium or medium low and continue cooking onion until richly browned ( about 5 minutes). Add the garlic, ginger and cook, stirring for 1 minute to blend flavours. Add the coriander paste, cumin, turmeric and chili masala. Stir for about a minute to toast the spices. Add the tomato
paste and stir until well blended, about a minute.
2. Add the coconut milk, cinnamon stick, broth and salt and pepper and bring to boil. Reduce the heat to medium low and simmer for 10 minutes.
3. Add the cauliflower, sweet potatoes, tomatoes and carrots. Raise the heat to medium high and return to boil. Reduce heat to medium low and cover, simmer until vegetables are tender ( about 20-25 minutes).
4. Discard the cinnamon stick. Stir in the chickpeas, spinach leaves, lime zest and juice. Cook until the spinach has wilted. Season to taste with salt. Garnish with fresh coriander just before serving with basmati rice.
Recipe & photos by @inseasontoday