3 Curry Bowls
Quick, healthy, and full of flavor: This curry comes together in minutes with just three cans and fresh vegetables. The creamy coconut milk combines with savory tomatoes, chickpeas, and red curry paste to create an aromatic sauce that pairs perfectly with rice. Ideal for stressful days, meal prep, or as warming comfort food – without complicated steps and with plenty of room for creative vegetable variations.
Ingredients:
- Vegetables of your choice (e.g., bell peppers, zucchini, carrots, sweet potatoes)
- 1 can chickpeas
- 1 can chopped tomatoes
- 1 can coconut milk
- 2 tsp red curry paste (optional, for more spice)
- Spring onions for garnish
- Rice or instant rice as a side dish
- Oil for frying
- Pepper to taste
Preparation:
- Clean vegetables and cut into bite-sized pieces
- Drain chickpeas and rinse briefly
- Heat some oil in a pot and sauté the vegetables over medium heat
- Add chopped tomatoes, coconut milk, and chickpeas
- Optional: Stir in curry paste for a spicier note
Simmer everything over medium heat for about 15–20 minutes until the vegetables are cooked through.
Meanwhile, cook rice or heat instant rice. Serve the curry with rice and sprinkle with spring onions.
Tip:
You can vary the vegetables flexibly – sweet potatoes or spinach are also delicious, for example. This way, you bring more color and vitamins into your curry bowl and variety to your meal plan.
