Ingredients
Servings: 4–6
Vegetables
- Leeks – 2–3 large (600–750 g), sliced
- Carrots – 3–4 medium (300–400 g), sliced
- Onion – 1 large, diced
- Garlic – 2 cloves, minced
- Fresh ginger – 1 tbsp, grated
Legumes & Liquids
- Chickpeas – 1 can (400 g), drained
- Coconut milk – 400 ml
- Vegetable broth – 400 ml
Spices
- Curry paste or powder – 1 tbsp
- Turmeric – 1/2 tsp
- Cayenne pepper – a pinch (optional)
- Salt & black pepper to taste
Garnish (optional)
- Fresh coriander
- Lime juice
- Toasted cashews
Instructions
- Heat oil in a large pot over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Add garlic and ginger and cook 1 minute until fragrant.
- Add curry paste, turmeric, and cayenne. Stir 1 minute.
- Add leeks and carrots and cook 5–7 minutes.
- Add coconut milk and vegetable broth.
- Bring to a gentle simmer and cook 15–20 minutes until vegetables are tender.
- Add chickpeas and simmer 5 more minutes.
- Season with salt, pepper, and lime juice.
- Serve hot with rice or naan.
Notes
This curry tastes even better the next day and can be served with rice, quinoa, or flatbread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: French
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 20g