Simple One-Pot Veggie Coconut Curry

1Ingredients

• 1 tablespoonOlive Oil
• 1 medium, choppedYellow Onion
• 3 cloves, mincedGarlic
• 1 tablespoon, gratedFresh Ginger
• 2 tablespoonsRed Curry Paste
• 1 14.5-ounce can, undrainedDiced Tomatoes
• 1 13.5-ounce canFull-Fat Coconut Milk
• 0.5 cupVegetable Broth
• 2 medium, peeled and diced (about 2 cups)Potatoes
• 2 medium, peeled and slicedCarrots
• 1 medium, any color, choppedBell Pepper
• 1 15-ounce can, rinsed and drainedChickpeas
• 4 cups, packedFresh Spinach
• 0.5 teaspoon, or to tasteSalt
• 0.3 teaspoon, or to tasteBlack Pepper
• 0.3 cup, chopped, for garnish (optional)Fresh Cilantro

2Instructions

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes.

   ⏱ 5 min
2. 2

   Stir in minced garlic and grated ginger, cooking for another minute until fragrant. Add the red curry paste and cook, stirring constantly, for 1-2 minutes to toast the spices.

   ⏱ 3 min
3. 3

   Pour in the diced tomatoes (undrained), full-fat coconut milk, and vegetable broth. Add the diced potatoes and sliced carrots. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 10-12 minutes, or until the potatoes and carrots are almost tender.

   ⏱ 12 min
4. 4

   Stir in the chopped bell pepper and rinsed chickpeas. Continue to simmer, uncovered, for another 5-7 minutes, until the bell pepper is tender-crisp and all vegetables are cooked through.

   ⏱ 7 min
5. 5

   Remove the pot from the heat. Stir in the fresh spinach until it wilts completely into the curry. Season with salt and black pepper to taste. Serve hot, garnished with fresh cilantro if desired. Enjoy with rice or naan bread.

   ⏱ 3 min