Embark on a culinary adventure with this irresistibly delicious coconut milk curry. Bursting with aromatic spices, creamy coconut milk, and tender vegetables, this curry is sure to tantalize your taste buds and transport you to exotic destinations.
Ingredients
- 1 tablespoon coconut oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 can (14 oz) coconut milk
- 2 cups mixed vegetables (such as bell peppers, carrots, and potatoes), diced
- 1 cup cooked chickpeas
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan bread, for serving
Instructions
- In a large skillet or saucepan, heat the coconut oil over medium heat until melted. Add the chopped onion to the skillet and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
- Sprinkle the curry powder, ground turmeric, ground cumin, and ground coriander over the onion mixture. Stir well to coat the onions with the spices, and cook for another minute to toast the spices.
- Pour the coconut milk into the skillet, stirring to combine with the spice mixture. Bring the mixture to a gentle simmer. Add the diced vegetables and cooked chickpeas to the skillet, stirring to coat them in the coconut curry sauce. Season with salt and pepper to taste. Reduce the heat to low and let the curry simmer for 15-20 minutes, or until the vegetables are tender and the flavors have melded together.
- Ladle the curry into serving bowls. Garnish with freshly chopped cilantro for a burst of freshness. Serve it hot, accompanied by cooked rice or naan bread for a satisfying meal. Enjoy!
