This is the perfect meal when you need to cook something that accomodates all kinds of diets, allergies and ethical standpoints. It is vegetarian/vegan/gluten free/lactose free and tastes delicious! I’ll leave it up to you how spicy you want to make things, but this is what I put i my curry this week:
- 1 can of chickpeas
- 1 can of mini corn
- 1 can of coconut milk (preferrably of a brand with high fat %)
- 1 yellow onion
- ½ sweet potato
- 2 carrots
- 1 small zucchini
- ½ green pepper
- 1 large clove of garlic
- 3-4 cardamom capsules
- 1 tsp sambal oelek
- mango chili sauce (sweet chili sauce and/or mango chutney works too)
- cumin (Swedish:spiskummin, inte att förväxla med kummin)
- curry powder
- fresh cilantro
- water (fill up the coconut milk can with water once it’s empty and add)
This is how you do it:
Start by boiling some rice. While it simmers on low heat you’ll have time to cook the rest of the dish.
Chop up all the veggies in apprpriately sized pieces. Fry the onion & garlic in some oil and add cumin, paprika & curry powder. Add the coconut milk and the sweet potatoes. Drop the cardamom capsules into the stew and let it boil until the sweet potato starts getting soft. Add the rest of the chopped veggies, the cans with chickpeas & mini corn, sambal oelek and the mango-chili sauce. Finish off by salting as much as you like and adding some freshly chopped cilantro.
Serve with some rice in the bottom of a deep bowl.