Quick Coconut Vegetable Curry
Quick Coconut Vegetable Curry
For a heartier meal, add 2 cups diced cooked chicken at the end.
Total time: 45 min Active time: 45 min Serves: 4-6
Ingredients
Dash of olive oil
1 medium onion, chopped
1 Tablespoon fresh ginger
1 Tablespoon curry powder
1 teaspoon cumin
1 teaspoon red chili powder
2 small green peppers, chopped
2 small eggplant, chopped
1 can chickpeas
1 can diced tomatoes
1 can coconut milk
salt to taste
Directions
Heat olive oil in a pot over medium heat. Add the onion and cook until lightly browned. Stir in the spices and cook for 1-2 minutes.
Add the peppers and eggplant. Cook until softened. Stir in the diced tomatoes and coconut milk. Bring to a sim mer and cook for another 5 minutes. Add salt to taste.
Serve warm with rice and garnish with basil or cilantro.