Ingredients and Weight:
- 2 cans (13.5 oz each) coconut milk
- 1 onion (medium), chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon red curry paste
- 1 teaspoon ground turmeric
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 sweet potato (large), peeled and diced
- 1 red bell pepper, chopped
- 1 green zucchini, chopped
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 lime, juiced
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large skillet over medium heat, heat the coconut milk until simmering.
- Add the onion, garlic, and ginger. Sauté for 5 minutes, until softened.
- Stir in the curry paste, turmeric, chili powder, cumin, and salt. Cook for 1 minute more.
- Add the sweet potato, bell pepper, zucchini, and chickpeas. Bring to a simmer and cook for 15 minutes.
- Stir in the lime juice and serve over rice or noodles.
Nutritional Information:
Per serving (1 cup):
- Calories: 250
- Fat: 15g
- Protein: 10g
- Carbohydrates: 35g
- Fiber: 5g
Dish Characteristics:
- Creamy and flavorful
- Mildly spicy with a hint of sweetness
- Perfect for a healthy and satisfying meal
User Comments:
- "This curry was absolutely delicious! The coconut milk made it so rich and creamy, and the vegetables were perfectly cooked."
- "I love that this dish is vegan and still packed with flavor. It's a great option for those who are looking for a healthier curry."
- "The curry was easy to make and turned out perfectly. It's a great recipe for when you're short on time but still want to impress."
Special Precautions and Tips:
- If you don't have red curry paste, you can substitute with another mild curry paste, such as yellow or green.
- To make the curry spicier, add an extra 1/4 to 1/2 teaspoon chili powder.
- Serve with jasmine rice or your favorite noodles.
