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Vegetable curry

Ela
  • 28 minutes
  • Serves 2

INGREDIENTS

1 1/2 cups

pineapple (chunks, fresh (250 g))

1 15 ounce can

chickpeas (or beans of choice (drained and rinsed))

1

medium-sized carrot

1

small eggplant (cut into small cubes)

1

small zucchini

1/2

pepper

1/2

big onion

2 cloves

garlic, minced

1

to 1 1/2 cups canned coconut milk ((regular or light))

1 1/2 tbsp

curry powder ((use less for a less spicy curry))

1 tsp

onion powder

1 tsp

ground cumin

1/4 tsp

turmeric ((optional))

1/4 tsp

smoked paprika ((optional))

1/4 tsp

cayenne pepper ((optional))

1 tsp

cornstarch (or tapioca flour (to thicken))

salt and pepper

cooked rice of choice ((I use Basmati or Yasmin rice))

coriander for serving