You may also like
Categories:
olive oil onion garlic curry powder vegetable stock milk salt zucchini brown sugar freshly squeezed lime juice baby spinach salt coconut
Viewed: 7 - Published at: 3 years agoIngredients
- 2 tbsp (25 mL) olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp (15 mL) curry powder
- 1 lb (500 g) small red-skinned potatoes, cut into 1/2-inch (1 cm) dice
- 4 cups (1 L) vegetable stock
- 1 cup (250 mL) unsweetened coconut milk
- 1/2 tsp (2 mL) salt
- 2 cans (each 14 to 19 oz/398 to 540 mL) chickpeas, drained and rinsed
- 1 zucchini, cut into 1/2-inch (1 cm) dice
- 1 tbsp (15 mL) packed light brown sugar
- 1 tbsp (15 mL) freshly squeezed lime juice
- 2 cups (500 mL) packed baby spinach (about 3 oz/90 g)
- Salt and freshly ground black pepper
- Toasted sweetened shredded coconut (see Notes)
Method
- In a large pot, heat oil over medium heat.
- Add onion and saute until softened, about 6 minutes.
- Add garlic and saute for 1 minute.
- Add curry powder and saute for 10 seconds.
- Add potatoes and stir to coat.
- Add stock and coconut milk; cook for 10 minutes.
- Add chickpeas and zucchini; cook for 10 minutes, or until potatoes and zucchini are tender.
- Stir in brown sugar and lime juice.
- Add spinach and stir until wilted.
- Season with salt and pepper to taste.
- Ladle into heated bowls and garnish with coconut.
