Mild Vegetable Curry with Coconut Milk and Lakadong Turmeric
A balanced, colourful recipe, perfect for a light dinner. Sweet potatoes and chickpeas simmered in coconut milk with turmeric.
15 min
Preparation
25 min
Cooking
4
Servings
Easy
Difficulty
Ingredients
-
Lakadong turmeric: 1 tablespoon
- Coconut milk: 400ml
- Sweet potatoes (or butternut squash): 2 large
- Cooked chickpeas: 200g
- Yellow onion: 1
- Garlic clove: 1
- Ground or fresh ginger: 1 teaspoon
- Fresh spinach (optional): 1 handful
- Coconut or olive oil
- Salt and pepper
Instructions
-
1
Preparation — Peel and cut the vegetables into 2 cm cubes. Finely slice the onion and garlic.
-
2
The Aromatic Base — Sauté the onion with a little oil. Add the garlic, ginger and Lakadong turmeric. Stir for 1 minute to release the aromas.
-
3
Simmering — Add the vegetable cubes and chickpeas. Pour in the coconut milk (and half a glass of water if needed). Cover and simmer for 20 to 25 minutes over low heat.
-
4
Finishing — Add the spinach, stir until wilted. Serve with basmati rice.
Tips
In autumn, replace the sweet potatoes with butternut squash for a seasonal version. Lakadong turmeric with its high curcumin content gives an intense golden colour.
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