(With easy add-ins such as chicken or shrimp!)
This curry is an absolute favourite! It is a simple throw-together weeknight go-to that offers not only a wonderful array of warming and fragrant flavours, but a wealth of immune boosting phytonutrients!
An added bonus is that you can change-up the veggies based on what you have in the fridge and what needs using - so feel free to swap-in what you have on-hand. Although this version is plant based, it is super easy to adapt for the omnivores among us by adding cooked chicken or prawns. Without it, the veggies and chickpeas still offer a great quality protein source - so make it to your preference and with what is available!
You will need:
2 Tbsp. extra virgin olive oil
1 medium onion - chopped
1 large garlic clove – crushed and finely diced
1 cup cremini or white cap mushrooms – washed, stems trimmed, and heads quartered
1 bell pepper (any colour) chopped into larger chunks
1 large zucchini – chopped into 2cm discs and quartered
1 small eggplant – peeled and chunked (optional)
Approximately 1 cup cauliflower florets
2 large handfuls of baby spinach washed, and stems trimmed off.
1 can (400ml) of coconut milk
2-3 Tbsp of red Thai curry paste* (I like using Asian Creations- Thai Kitchen red Thai curry paste) * adjust this based on your preferred spice level
1 can (540ml) chickpeas – drained and rinsed
1 tsp. curry powder
1 tsp cumin
Salt and pepper to taste
Directions:
In a large wok or skillet with a lid, sauté the onions in the olive oil for about 2-3 minutes until translucent over medium heat. Add the chopped garlic and mushrooms and sauté for a further 3 minutes.
Add the remaining veggies and coconut milk.
Stir in the 3 tbsp of red Thai curry paste and cover to let simmer, stirring every few minutes.
Allow the veggies to soften and flavours to combine (about 10-15 minutes).
Uncover and stir-in the curry powder and cumin.
Leave uncovered over medium heat until thickened (a further 5-10 minutes).
Once thickened, stir in the drained chickpeas and baby spinach lightly tossing until wilted.
Season with salt and pepper to taste.
Serve with rice, a squeeze of fresh lime, chopped coriander and dried chilies for added spice. A dollop of yogurt can also help offer a nice cooling effect to counter the spice level.
Enjoy!!