This curry is creamy and delicious thanks to the coconut milk base. It is super comforting and made with lots of veggies and you can easily use whatever vegetables you have in your fridge. It takes 20 minutes to make and I put this over cooked quinoa (I used frozen vegetables that can easily be microwaved) but it would be delicious over brown rice as well. To add lots of flavor to the dish, I used curry powder and Mama Lam’s Vegan Mild Malaysian Curry Paste (code GIRLSWHOEAT gets you 15% off) which is loaded with lots of spices!
To make this you will want to chop all your vegetables first, as well as your onion and garlic, and grate your ginger. In a skillet, over medium heat, add your olive oil and then sauté your peppers and zucchini with some olive oil until soft. Start with the bigger vegetables that take longer to cook and then add in your onions, garlic, and ginger and cook until they are soft. Next you’ll add in your leafy greens like collard greens, swiss chard, spinach, or kale with some water to help them wilt. Once the greens are cooked down, you’ll add the remaining ingredients: chickpeas, tahini, lemon, coconut milk, salt, and spices. You will want to cook the curry on low heat for about 10 minutes to allow the sauce to thicken and flavor to intensify.
Since this curry is super flavorful, it pairs perfectly with a grain and is a very filling main course meal packed with protein from the chickpeas!
Substitution Ideas:
- Collard Greens: you can use any leafy green (spinach, kale, swiss chard)
- Pepper + Zucchini: you can use any vegetable that can be sautéed (eggplant, carrots)
Malaysian Spiced Coconut Curry
Cooking & Baking Supplies
- Lodge Cast Iron Skillet
Ingredients
- 2 tbsp olive oil
- 1 zucchini, chopped
- 1/2 bell pepper, chopped
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 3 cups collard greens or spinach
- 1/2 cup water
- 1 can chickpeas
- 1 can coconut milk, regular
- 1/2 tsp curry powder
- 1/2 lemon, juiced
- 1 tbsp tahini
- 1 1/2 tsp curry paste (optional)
- salt (to taste)
Instructions
- Chop vegetables (greens, zucchini, pepper, onion), mince garlic and grate ginger.
- Place your skillet over medium heat and coat the base of the pan with olive oil and then add in the zucchini and peppers and cook until soft. Once vegetables are soft, add in the ginger, garlic, and onions, stir frequently and cook until onions are soft.
- Add in the leafy greens and ½ cup of water and cook for a few minutes until they start to wilt.
- Once the greens are wilted or soft, add in chickpeas, coconut milk, curry paste, curry powder, lemon, tahini, salt and leave on low heat for 10-15 minutes, stirring frequently.
- Remove from heat and put over grains of choice + ENJOY!
