Heart-Warming Veggie Curry

This Veggie Curry holds a special place in my heart. I used to make it often while staying with my sister and mum in Antwerp during the Covid lockdown. My sister, who was quite fussy with food back then, fell in love with these curries so much that she started to shadow me in the kitchen. Now, she loves making her own versions of this comforting and nutritious dish. It's easy to prepare, allows for a variety of veggies, and packs a punch of flavour with turmeric, ginger, and curry spices. Perfect for meal prepping, cosy nights in, or inviting friends over.

Serves 4

Preparation 35 minutes

Cooking 30-35 minutes

• Ingredients

  • 2 tbsp vegetable oil (I prefer using coconut oil)

  • 1 large onion, finely chopped

  • 2 large carrots, chopped

  • 1 large sweet potato, chopped

  • 1 leek, chopped

  • 300 g fresh spinach

  • 1 turnip, chopped

  • ½ a broccoli

  • 1 tbsp ginger, minced

  • 2 tsp of the Golden Spice Blend

  • 1 can (400 g) chickpeas, drained and rinsed

  • 500 ml vegetable stock

  • 1 can (400 ml) coconut milk

  • 1 can (400 g) diced tomatoes

  • Pinch of salt & pepper

  • Fresh coriander, chopped, for garnish

  • Cooked rice, for serving

  • Crunchy roasted onions, for topping

• Method

  1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

  2. Stir in the minced ginger and cook for another minute until fragrant.

  3. Add the spices, in this case, I used the Golden Spice Blend, but you can make your own mixture by adding turmeric, ground cinnamon, ground ginger, ground cardamom, and black pepper to the pot. Stir well to coat the onions, and ginger with the spices. Cook for 2 minutes, allowing the spices to release their flavours.

  4. Add the carrots, sweet potato, leek, turnip, and broccoli to the pot. Stir to combine the vegetables with the spiced onion mixture.

  5. Pour in the coconut milk, diced tomatoes, and vegetable stock. Stir well to combine. Bring the mixture to a simmer.

  6. Reduce the heat to low, cover the pot, and let the curry simmer for 20-25 minutes, or until the vegetables are tender. Stir occasionally to prevent sticking.

  7. Add the fresh spinach and chickpeas to the pot. Stir until the spinach is wilted and everything is well combined. Cook for another 5 minutes.

  8. Taste and season with salt and pepper as needed.

  9. Serve the veggie curry hot, garnished with fresh cilantro and crunchy roasted onions. Pair it with cooked rice or keep it light and enjoy it plain.

• Tips

  • Adjust the spice level to your preference by adding more or less of the spice mix.

  • Feel free to experiment with other vegetables like Hokkaido pumpkin, aubergine, cauliflower, or peas to keep the curry exciting and diverse.

  • This curry can be stored in the refrigerator for up to 3 days, making it a great option for meal prep.