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Ingredients
- 45 ml (3 tbsp) olive oil
- 2 medium onions, minced
- 15 ml (1 tbsp) garlic, chopped
- 7.5 ml (1 1/2 tsp) ground coriander
- 7.5 ml (1 1/2 tsp) ground cumin
- 3 cloves
- 2.5 ml (1/2 tsp) ground cinnamon
- 10 ml (2 tsp) turmeric
- 400 ml (1 2/3 cup) coconut milk
- 100 ml (7 tbsp) water
- 15 ml (1 tbsp) tomato paste
- Salt and freshly ground black pepper
- 3 medium carrots, peeled and sliced into 1 cm (1/3 in.) thick rounds
- 2 potatoes, peeled and cut into 1.5 cm (3/4 in.) dice
- 1 small cauliflower, cut into florets
- 3 small zucchinis, cut into 1.5 cm (3/4 in.) dice
- 1 can, 540 ml (19 oz), chickpeas, drained and rinsed
- 30 ml (2 tbsp) fresh coriander, chopped
Preparation
- Heat the olive oil in a large saucepan over medium-high heat.
- Cook the onion for 2 to 4 minutes.
- Add the garlic, coriander, cumin, cloves, cinnamon and turmeric.
- Cook, stirring constantly, for 1 minute.
- Pour in the coconut milk and water.
- Add the tomato paste. Season with salt and pepper and mix well.
- Add the carrots.
- Cover and cook on medium heat 5 to 7 minutes.
- Add the potatoes and cook for 5 minutes.
- Add the cauliflower, zucchini and chickpeas.
- Cover and cook, stirring occasionally, for 30 minutes.
- Serve the curry garnished with the fresh coriander.
