Description
The secret to this super fast, mild curry is taking a couple minutes to sauté the spices in melted coconut oil. It deepens their flavors, eliminating the need for lots of aromatics that take up time to chop and cook.
Ingredients
- 1 T coconut oil (can substitute olive or vegetable oil)
- 2 T curry powder, or a mixture of Indian spices such as turmeric, coriander, cumin, fenugreek, chili powder, and/or cinnamon
- 2 C coconut milk, homemade or canned (I recommend light if using canned)
- 4 large carrots (1 lb.), peeled, halved lengthwise, and sliced 1/2″ thick (about 3 C)
- 2 1/2 C (from 2 15 oz. cans, drained) chickpeas, low sodium
- 2 C peas (frozen or fresh)
- Kosher or sea salt
- Ground black pepper
- Cooked rice, quinoa, or cauliflower rice, for serving
- Optional condiments: hot sauce, cilantro or other fresh herbs, dry roasted peanuts, sour cream or yogurt, lime wedges
Instructions
- If you haven’t made the rice yet, get it started (cook per package instructions) and make the curry while it cooks. If the peas are frozen, take them out so they begin to thaw.
- Heat oil over medium in a Dutch oven or 3 qt. deep skillet. When melted and hot, add curry powder or spices. Stir constantly about 2 minutes, until mixture is a smooth, fluid sauce and the spices are very fragrant. If they stick to the pan or smoke, reduce heat slightly.
- Carefully add coconut milk–it will sizzle and steam! Stir to incorporate spices. Add carrots and chickpeas, increase heat, and bring to a boil. Reduce heat and simmer, stirring occasionally, until carrots are tender and liquid is reduced, about 7 minutes. Add peas and simmer until warmed through, about 3 minutes if they’re not fully thawed.
- Turn off heat and season to taste. Serve over rice or grain of choice with your favorite condiments.
- You can also serve the curry as more of a soup, without rice, if you’re watching your grains intake.
Notes
Substitute any vegetables you like. I chose carrots and peas because they’re always easy to find, are relatively kid-friendly, and their quality isn’t hugely affected by seasonality. Add firm, slow cooking vegetables (cauliflower, broccoli, potatoes) with the coconut milk, so they have time to soften. Small, quick-cooking vegetables (onions, bell peppers, squash, leafy greens) can be added and sautéed with the spices, or added later, when you anticipate about 5 more minutes of simmering.
As written, recipe is vegan and gluten free (before condiments).
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main Dish
- Cuisine: Indian