Creamy Vegetable-Coconut Curry: Another curry for when you're in a hurry

I love my "Curries In a Hurry". To me they are the ultimate in comfort food, something you can throw together in a pinch, something flavourful and hearty and satisfying. And you really don't need a recipe to create them: just throw in some beans, whatever veggies you have in the fridge, some curry (whether it's powder or paste), some coconut milk if you have it, and voila. A meal that is ready in no time flat. Instant goodness without the box, or all that salt and hard to pronounce ingredients. It's also another excuse to eat naan bread.  The last time my sous chef went to Costco (unchaperoned I might add), I opened the freezer to discover 5 packages of industrial-sized naan bread. So yes, we might need an intervention.  I shouldn't encourage it but it's so damn delicious especially when you heat it up in the oven so it gets all warm and soft and crispy all at the same time. And it's perfect for helping to scoop up the delicious coconut curry flavours. If you require a gluten free version, ditch the naan (gasp) and spoon on to a generous heap of basmati rice instead. Or if you are gluten-able (my term for the rest of us who are free to eat however much gluten we want), go all out and enjoy both your naan AND your rice.  If you happen to have some fresh cilantro in the fridge (I have a hard time preventing it from going slimy after only a few days in the fridge, not very appetizing), chop some of that up and sprinkle over the finished product.

A quick and healthy meal for any day of the week. And another excuse to eat naan bread (as we seem to have lots, enough to survive any sort of armageddon I'm sure.) Just don't tell me the calorie content,  ignorance is bliss. Cheers from Bistro 164.

Creamy Vegetable-Coconut Curry

adapted from Chatelaine magazine November 2015

Serves 8

Skill level- Super easy as is always my style

Cooking Time- about 45 minutes

Bonus: It's vegetarian, only 521 calories per serving, ready in 45 minutes, and it tastes delicious!

Ingredients

2 tbsp canola oil

1 onion, finely chopped

4 garlic cloves, minced

4 tbsp Madras curry paste

2 x 796 mL cans of diced tomatoes, drained

1 - 2  400 ml cans of  coconut milk (depending on how creamy and coconuty you want it)

3 - 4 cups of chicken broth (feel free to sub in veggie broth)

2 small sweet potatoes, diced into 1/2 " pieces

2 zucchini, cut into 1/2" pieces

1 x 540 mL can chickpeas, drained and rinsed

1 can of black beans, drained and rinsed (I used 2-3 cups of my previously cooked and frozen black beans, love the texture of dried beans over canned beans)

6 tbsp or so of minced ginger (if you need a little more zing in your life, and who doesn't really, add more ginger)

Salt to taste

Cilantro, chopped (optional)

Directions

Heat a large pot over medium-high heat. Add in the canola oil and then the onion, garlic, ginger and Madras curry paste. Cook for 2-3 minutes, until the onion is soft. Add in the canned tomatoes (drained), the coconut milk, the broth, and the sweet potato.  Boil, then reduce heat to a simmer. Cover and stir occasionally for about 10-12 minutes or until the sweet potatoes are soft but not mushy.

Add in the zucchini, the chickpeas, the black beans. Continue cooking and stirring for another 10-12  minutes. Add in salt to taste, sprinkle with chopped cilantro if you have it.  Serve with some warmed naan bread. Would also be lovely served over some basmati rice.