Tasty Vegetable Curry

by Gianna Dinuzzo
Tasty Vegetable Curry

Ingredients

· 6-8 gold Yukon potatoes, chopped
· 1 large white onion, peeled & thinly sliced
· 1 stalk broccoli, chopped
· 1 corn on the cob, kernels only
· 1 jalapeño, deseeded and diced
· 1 can chickpeas, rinsed & drained
· 1 can coconut milk
· 1 jar red curry paste
· 2 tablespoons coconut oil
· 2.5 teaspoons minced garlic
· 2 teaspoons ground ginger
· 2 teaspoons curry powder
· 1 teaspoon salt, or to taste

Directions

1. Heat a large pot of the coconut oil, onion, garlic, and 1 teaspoon ginger on low to medium heat for about 3-4 minutes, or until translucent 2. Add in vegetables, curry paste, and coconut milk 3. Mix in curry powder, remaining ginger, and salt 4. Allow it to simmer on medium heat, while stirring occasionally, until vegetables are tender (about 20-25 minutes) 5. Stir in chickpeas and corn for remaining 5 minutes 6. Remove from heat, then serve over rice of choice 7. Enjoy!!

The rainbow beetroot is the best I've ever tasted and I look forward to trying different vegetables out. Everyone at Largo Walled Garden is very friendly and helpful and I'm happy to support locally grown veg.

— Kirsty Pearson

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