Indian
Vegetable Coconut Curry
A gentle, golden curry that swallows whatever vegetables you have. Vegan and freezer-friendly.
40 min 4 servings
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Ingredients
For 4 servings
- 1 can coconut milk
- 0.5 piece cauliflower, in florets
- 2 piece sweet potato, cubed
- 100 g spinach
- 1 piece onion, sliced
- 3 clove garlic
- 1 tbsp ginger, grated
- 1 tsp turmeric
- 2 tsp cumin
- 2 tbsp vegetable oil
- 0.5 can canned tomatoes
- 1.5 tsp salt
Nutrition / serving
- Calories
- 444 kcal
- Protein
- 8 g
- Carbs
- 40 g
- Fat
- 32 g
Allergens: dairy
Estimated from ingredient data.
Method
Soften the onion in oil, then add garlic, ginger and the spices; cook until fragrant.
Add sweet potato, cauliflower, tomatoes and coconut milk. Simmer until tender.
Wilt in the spinach, season, and serve over rice.
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