Vegetable Curry
Vegetable curry recipe with coconut milk, pineapple, and chickpeas (or beans)! This healthy comfort meal is vegan, gluten-free, oil-free, easy to make and can be also prepared in a slow cooker.
Servings 4
Ingredients
- ½ big onion diced
- ½ medium eggplant (cut into small cubes)
- 1 medium-sized carrot diced
- ½ medium zucchini diced
- ½ bell pepper diced
- 2-3 cloves garlic minced
- 1 15-ounce can chickpeas or beans of choice (drained and rinsed)
- 1½ cups (250 g) pineapple small chunks
- 1½ cups (360 ml) canned coconut milk (regular or light)
- 1½ tbsp curry powder (use less for a less spicy curry)
- 1 tsp onion powder
- 1 tsp ground cumin
- ¼ tsp smoked paprika
- ¼ tsp turmeric (optional)
- ¼ tsp cayenne pepper (optional)
- 1-2 tsp cornstarch or potato starch (to thicken)
- Salt and pepper to taste
- Cooked rice of choice (I prefer Basmati or Jasmine rice)
- Fresh coriander or parsley to serve
Instructions
- You can watch the video in the post for visual instructions.First, dice all the vegetables (onion, eggplant, carrot, zucchini, and bell pepper), including the pineapple. Also, peel and mince the garlic.
- Next, heat a little oil (or a splash of water/ veggie broth) in a large pan over medium heat. Once hot, add all the prepared vegetables. Sauté for 8-9 minutes, stirring often. Stir in the garlic and sauté for a further minute.
- Then, drain and rinse the chickpeas and add them to the pan along with the pineapple chunks.
- Also, add the coconut milk and all the spices and stir well to combine. Allow it to simmer for about 10 minutes (or longer for a thicker curry).If it's not thick enough, add 1-2 tsp of cornstarch mixed into a slurry (with coconut milk). Increase the heat and stir until thickened.
- Taste and adjust any of the seasonings to taste, then serve the veggie curry, optionally garnished with cilantro (coriander).
Notes
- Read the text in the blog post to find out how to prepare the curry in a slow cooker.
- Recipe makes four servings. Nutrition facts are for one serving.
Nutrition Facts
Vegetable Curry
Amount per Serving
Calories
207
% Daily Value*
Fat
5.6
g
9
%
Saturated Fat
2.6
g
13
%
Carbohydrates
26.5
g
9
%
Fiber
9.6
g
38
%
Sugar
15
g
17
%
Protein
6.7
g
13
%
* Percent Daily Values are based on a 2000 calorie diet.