Yellow Coconut Vegetable Curry

Name: Yellow Coconut Vegetable Curry
Total time: 45 min
Yield: Serves 4
Ingredients: 2 tbsp coconut oil or neutral oil; 1 tsp cumin seeds; 1 tsp coriander seeds, lightly crushed; 1 small yellow onion, finely diced; 4 cloves garlic, finely grated; 1 1/2-inch piece ginger, finely grated; 1 tbsp ground turmeric; 1 tsp ground cumin; 1 tsp sweet paprika; 1/2 tsp ground cinnamon; 1 tbsp tomato paste; 1 can full-fat coconut milk (13.5 oz); 1 1/2 cups vegetable stock, warmed; 1 medium sweet potato, cut into 3/4-inch pieces; 1 small head cauliflower, cut into florets; 1 can chickpeas (drained and rinsed); 3 cups baby spinach; 1 lime, juiced; 1 tsp light brown sugar; to taste sea salt; 1 small handful cilantro, chopped; to serve jasmine or basmati rice

Serves 4
45 min

Whole spices toasted, turmeric bloomed, coconut milk simmered slow. A one-pot that tastes deeper than its ingredients.

Ingredients

2 tbspcoconut oil or neutral oil
1 tspcumin seeds
1 tspcoriander seeds, lightly crushed
1 smallyellow onion, finely diced
4 clovesgarlic, finely grated
1 1/2-inch pieceginger, finely grated
1 tbspground turmeric
1 tspground cumin
1 tspsweet paprika
1/2 tspground cinnamon
1 tbsptomato paste
1 canfull-fat coconut milk 13.5 oz
1 1/2 cupsvegetable stock, warmed
1 mediumsweet potato, cut into 3/4-inch pieces
1 smallhead cauliflower, cut into florets
1 canchickpeas drained and rinsed
3 cupsbaby spinach
1lime, juiced
1 tsplight brown sugar
to tastesea salt
1 small handfulcilantro, chopped
to servejasmine or basmati rice

Steps

01
Toast cumin and coriander seeds in oil until fragrant.
02
Add onion. Cook until soft and golden.
03
Add garlic, ginger, turmeric, cumin, paprika, and cinnamon. Stir until fragrant.
04
Stir in tomato paste. Cook until darkened.
05
Add coconut milk, stock, sweet potato, cauliflower, and chickpeas. Simmer until tender.
06
Off heat, fold in spinach, lime, brown sugar, and cilantro. Adjust salt. Serve over rice.

By JORDAN HESS