Vegetable Curry
Vegetable Curry recipe
Yield
4 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
*
|
| 1 |
onions
diced |
*
|
|
| 4 |
garlic cloves
minced |
*
|
|
| 1 |
sweet potatoes, or yams
diced |
*
|
|
| 3 |
carrots
diced |
*
|
|
| 2 |
parsnips
diced |
*
|
|
| 1 |
zucchini
diced |
*
|
|
| 4 | cups |
spinach
fresh |
*
|
| 1 | can |
chickpeas (garbanzo beans)
drained, rinsed |
*
|
| 2 | cups |
stock
|
*
|
|
curry powder
to taste |
*
|
||
|
cumin
to taste |
*
|
||
|
salt and black pepper
to taste |
*
|
||
| ½ |
lemon
juiced |
*
|
|
| 4 | cups |
rice
cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
*
|
| 1 |
onions
diced |
*
|
|
| 4 |
garlic cloves
minced |
*
|
|
| 1 |
sweet potatoes, or yams
diced |
*
|
|
| 3 |
carrots
diced |
*
|
|
| 2 |
parsnips
diced |
*
|
|
| 1 |
zucchini
diced |
*
|
|
| 946 | ml |
spinach
fresh |
*
|
| 1 | can |
chickpeas (garbanzo beans)
drained, rinsed |
*
|
| 473 | ml |
stock
|
*
|
| 0 |
curry powder
to taste |
*
|
|
| 0 |
cumin
to taste |
*
|
|
| 0 |
salt and black pepper
to taste |
*
|
|
| 0.5 |
lemon
juiced |
*
|
|
| 946 | ml |
rice
cooked |
*
|
Directions
Heat oil and sauté garlic and onion for 1 minute.
Add sweet potatoes, carrots, parsnips, and zucchini, and cook for 10 mins until softened a little.
Add chickpeas.
Mix spices into stock and add to pot.
Add the spinach.
Bring to a boil, cover and simmer for 15 minutes.
Stir in freshly squeezed lemon juice just before serving.
Serve with cooked rice.
