Sometimes you just a whole load of veg and this wonderful vegan curry is packed with just that in the most delicious of ways!
Pair seasonal veg like fresh corn and courgettes (though chuck in any veg you've got lurking in the fridge) with a super tasty broth, which features an unusual addition of tahini alongside your more classic curry spices and coconut milk, crispy chickpeas and crunchy slices of cucumber as finishing touch, and you end up with a bowl of goodness, food that is healthy, filling but not lacking in flavour in any way!
It's a one pot dinner that still easily impresses guests and perfect for any summer day!
- 1/4 cup + 4 tablespoons olive oil
- 1 can chickpeas, drained
- 2 courgettes, sliced
- 200g mushrooms, sliced
- 150g tenderstem broccoli
- 2 ears sweet corn, kernels removed from the cob
- 1 shallot, chopped
- 1 inch fresh ginger, grated
- 2 cloves garlic, minced or grated
- 1 1/2 tablespoons yellow powder
- 1/2 teaspoon cayenne pepper
- 1 can coconut milk
- 2 tablespoons tahini
- juice and zest from 1/2 a lemon
- 1/4 cup fresh coriander, roughly chopped
- Toasted sesame seeds
- 1/2 cucumber, sliced
- Heat 1/4 cup olive oil in a large pot over medium heat.
- When the oil shimmers, add the chickpeas and season with salt.
- Cook, stirring occasionally until the chickpeas begin to crisp, about 5 minutes.
- Carefully remove 1/2 cup of chickpeas and reserve for topping, only if desired.
- 2.To the remaining chickpeas, add the courgettes, broccoli, mushrooms, corn, shallot, garlic, and ginger.
- Season with salt.
- Cook the veggies another 5-10 minutes or until they just begin to soften.
- Stir in the curry powder and cayenne and cook until fragrant, about 1 minute.
- Add the coconut milk, 1/3-1/2 cup water, and the tahini.
- Stir to combine, bring the mixture to a simmer over medium heat, cook 5-10 minutes or until the sauce thickens slightly.
- If the sauce thickens too much, add additional water to thin.
- Remove from the heat and stir in the lemon juice and zest, and cilantro.
- To serve, divide the rice among bowls and spoon the curry overtop. Top with the reserved chickpeas, sesame seeds and sliced cucumbers.