Winter Veggie Curry (Print Version)
# Ingredients:
01 -
2 leeks.
02 -
2 yellow onions.
03 -
600 g of carrots.
04 -
265 g of chickpeas.
05 -
5 cardamom pods.
06 -
200 g of crushed tomatoes.
07 -
5 cm of fresh ginger.
08 -
3 garlic cloves.
09 -
400 ml of coconut cream.
10 -
1.5 teaspoons ground turmeric.
11 -
1.5 teaspoons ground coriander.
12 -
2 tablespoons olive oil.
13 -
1.5 teaspoons ground cumin.
14 -
1 teaspoon ground cinnamon.
# Instructions:
01 -
Peel the onions and chop them into thick slices. Slice the carrots into 1 cm thick rounds. Wash the leeks and split them lengthwise to separate the leaves.
02 -
Place the veggies into a large pot, fill it with water, and cook on medium heat for about 40 minutes, or until they soften up.
03 -
Save the broth after draining the veggies. Add oil and your spices to the pot. Toast them on medium until they start popping.
04 -
Toss the veggies back in, give them a quick stir. Add the crushed tomatoes and coconut cream next. Mix everything well.
05 -
Pour in the water, toss in the peeled ginger and crushed garlic. Let it simmer for 10 minutes, then add the chickpeas and cook for another 10–15 minutes.
06 -
If the sauce looks too thin, let it reduce. Serve it warm with some rice on the side.
# Notes:
01 -
This dish holds up really well to slow cooking.
02 -
Perfect when paired with rice.