This recipe is easy and super delicious. Packed with flavor and nutrition, it is the perfect meatless Monday dinner. My son loves it over cilanro lime rice or with a piece of warm crusty bread.
You can customize this recipe by swapping out different veggies.*
In a large saucepan, heat the olive oil.
Add the onions, carrots, potatoes and sweet potatoes. Cook about 5 minutes over moderately high heat, stirring, until starting to soften and brown.
Add the pepper, zucchini, garlic, ginger and curry powder, and cook for about two minutes.
Add the sauce, stock and chickpeas, and bring to a boil.
Cover and simmer 18 to 20 minutes over moderately low heat until the potatoes are tender.
Add the coconut milk, and bring to a simmer.
Stir in the lemon juice, and season with salt and pepper.
Sprinkle the curry with the parsley or cilantro, and serve with warm bread or over your favorite grain.
*Variations:
ChefAlina.com