Description
A comforting and nutritious curry featuring sweet potatoes, broccoli, and a vibrant mix of spices, perfect for cozy dinners or meal prep.
Ingredients
Scale
- 1 tbsp coconut oil
- 1 large sweet potato, peeled and diced
- 1 red bell pepper, chopped
- 1 small zucchini, diced
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp cinnamon
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Cooked rice, for serving
Instructions
- In a large pot, heat the coconut oil over medium heat.
- Add the diced sweet potato and cook for about 5 minutes until slightly tender.
- Stir in the chopped bell pepper, diced zucchini, cauliflower, and broccoli florets, and cook for another 5 minutes.
- Add the drained chickpeas and cook for an additional 2-3 minutes.
- Pour in the diced tomatoes, vegetable broth, curry powder, turmeric, cumin, and cinnamon. Mix well.
- Season with salt and pepper, cover, and let simmer for 15-20 minutes until all vegetables are cooked through.
- Adjust seasoning, serve hot over cooked rice, and garnish with fresh cilantro.
Notes
For a creamier texture, you can add a splash of coconut milk towards the end of cooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg