Creamy vegetable coconut curry

Hearty and flavourful, this vegetarian dish is both comforting and quick enough to pull together on a weeknight.




  • Heat a large pot over medium-high. Add oil, onion, garlic, ginger and curry paste. Cook until onion is soft, 2 to 3 minutes. Add tomatoes, coconut milk, water and sweet potato. Boil, then reduce heat to medium-low and simmer, covered, stirring occasionally, until sweet potatoes are just soft but not mushy, 10 to 12 minutes.
  • Add zucchini and chickpeas. Continue cooking, stirring often, until zucchini is just tender, 10 to 12 more minutes. Stir in salt and sprinkle with cilantro. Serve with naan bread.

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