Rich coconut curry sauce loaded with chickpeas and fresh veggies all made in one pan served with warm curry naan. This recipe comes together in 30 minutes for a wholesome weeknight dinner. Serve it over steamed rice for a more complete meal.
This is definitely one of our go-to easy weeknight dinner meals (if any of you were wondering..). We usually like to keep coconut milk and curry paste stocked in our pantry when were in a jam and need a quick dinner. Curry is one of those meals that is so versatile. It’s also a perfect opportunity to use up vegetable scraps you have left over from previous meals.
We’re sticking with a green theme and keeping things classic with a base of onions, ginger, and garlic. For our green vegetables we opted for broccoli and spinach as well as incorporated some chickpeas as our meat substitute to make this dish vegetarian. Easy substitutes can be kale, peas, snap peas, pepper and zucchini.
Everything comes together on the stove and in one pan. While the curry simmers and the delicious aromas mend together you can work on the finishing touches. During this time we like to get our side of rice ready and prepare some curry naan. The most delicious way to soak up the curry- in our opinion is to serve it with naan. It’s a toss-up between the curry and the naan on which one is the star of the dish.
How to make the curry naan
Simply lightly spray the naan with cooking spray and season with ground curry powder. Warm in the oven a few minutes at 425 degrees F and voila.
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