Creamy vegetable coconut curry

Serves 4

Hearty and flavourful, this vegetarian dish is both comforting and quick enough to pull together on a weeknight.

2 tbsp

canola oil

sweet onion, finely chopped

3 cloves

garlic, minced

3 tbsp

ginger, minced

2 tbsp

Madras curry paste

796 ml can

diced tomatoes, drained

400 ml can

coconut milk

1 cup

water

small sweet potato, cut into 1/2-inch pieces

zucchini, cut into 1/2-inch coins and quartered

540 ml can

chickpeas, drained and rinsed

1/2 tsp

salt

3 tbsp

cilantro, chopped

Heat a large pot over medium-high. Add oil, onion, garlic, ginger and curry paste. Cook until onion is soft, 2 to 3 minutes. Add tomatoes, coconut milk, water and sweet potato. Boil, then reduce heat to medium-low and simmer, covered, stirring occasionally, until sweet potatoes are just soft but not mushy, 10 to 12 minutes.
Add zucchini and chickpeas. Continue cooking, stirring often, until zucchini is just tender, 10 to 12 more minutes. Stir in salt and sprinkle with cilantro. Serve with naan bread.