Jan 5 2018
This easy and delicious curry varies regarding what is in my fridge and freezer... The sauce is always the same but the veggies change... I usually make a lot, freeze the extra and eat it for lunch another time. I love my curry on top of rice, caulirice, quinoa or even on a baked sweet potato!!!!
Sauté the shallot, garlic, ginger with the coconut oil for a few minutes. Add the spices and keep stirring for a minute or 2 to allow all the flavors to expand.
Start by adding the veggies that need longer cooking like the cauliflower, celery, carrots and the zucchini and let it cook for 5-7 minutes. Pour the crushed tomatoes and coconut milk. Bring to a boil and let it simmer for 5-10 minutes.
Incorporate the peas and chickpeas and cook it for 10 minutes longer. Fell free to taste at this point to see if it needs more salt and pepper or chili flakes. Turn it off throw the spinach in, stir and cover to rest for 5 minutes.
Eat right away or keep it for later and reheat. This would work perfectly well in the slow cooker on low setting for 4-5 hours.