Rating
5
Average: 5 (1 vote)
Prep time
35 minutes
Yield
4 Servings
Nutritioni
Ingredients

1 tablespoon extra-virgin olive oil

1 onion, diced

3 garlic cloves, diced

2 stalks celery, chopped

2 carrots, chopped

1 zucchini, chopped

1 sweet potato, peeled and diced

2 teaspoons curry powder

1 teaspoon cumin

1 can (14.5-ounce) diced tomatoes with juice

1 cup light coconut milk

Salt

Freshly ground black pepper 

Instructions
  1. Heat the oil in a large pot over medium heat. Add the onion, garlic, celery, and carrots and cook, stirring once or twice, for about 5 minutes, until the vegetables soften.
  2. Add the zucchini and sweet potato and cook for 3 minutes. Sprinkle the curry powder and cumin over the vegetables and toss to coat, cooking for about 1 minute longer.
  3. Add the tomatoes and coconut milk, stir, cover, reduce the heat to low, and cook for 15 minutes, or until the sweet potato is soft. Season to taste with salt and pepper

An Oldways recipe and photo

How'd it Taste?

Granny
5
This recipe made a very mild curry dish that was easy to prepare. The photo shows it containing chickpeas which are not included in the ingredient list so I did not add them. It was tasty enough that I will make again but the next time I will increase the amount of cumin and curry powder. I will also add more coconut milk. I slightly reduced the cooking time so the vegetables still had a "bite" and were not mushy.
Cynthia
0
The staff person who created that recipe has left Oldways, so I wasn't able to ask about the chickpeas. I think they'd be a great addition to this recipe, though. Did you add the chickpeas when you made it?

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