That sort of indistinctive, everything in-the-pot bowl of warmth and wonder, this very simple, very budget friendly Coconut Confetti Curry recipe is exactly what every one of my cells craves come bitter winter. A visual rainbow of crimson tomatoes, deep orange sweet potato, and that all nourishing undertone of green, this overtly cozy vegan coconut curry utilizes both canned and frozen produce and legumes, not only making it easier on our wallets, a welcomed meal with well aging leftovers, but celebrates an option packaged at its peak ripeness – juicy tomatoes in the heart of these later months. One comprehensive bowl of bone and soul warming goodness, I serve mine over brown basmati rice.
Coconut Confetti Curry [serves 6]
2 cans (14 ounces each) light coconut milk
1 large can (28 ounces) diced tomatoes
1 inch knob fresh ginger, grated
1 teaspoon cumin
1 teaspoon paprika
1 sweet potato (1 ¼ pounds), diced
4 ½ cups frozen cauliflower florets (1 pound)
3 ½ cups frozen spinach or kale
1 can (15 ounces) chickpeas, thoroughly drained and rinsed
1 tablespoon white miso paste
salt & pepper to taste
Preheat oven to 400 degrees F, rack in the middle.
In a large Dutch Oven or oven safe pot, bring coconut milk, tomatoes, ginger, cumin, and paprika to a boil over medium-high heat. Add the sweet potato and cauliflower and return to boil. Season with salt & pepper to taste.
Transfer Dutch Oven to the now heated oven, uncovered, and cook for 30 minutes. Remove from heat and stir in greens, chickpeas, and miso. Return to oven and continue to cook for an additional 30 minutes, or until vegetables are very soft. Remove from heat, serve and enjoy!
Nutritional Information [per serving = 1 ½ cups]
310 Calories, 10g Fat, 44g Carbohydrates, 10.5g Fiber, 11g Sugar, 10g Protein