Ginger Paste Curry
A fragrant and spicy curry made with commercially packaged ginger paste that is slightly past expiration but still safe to eat.
15
Prep Time (min)
25
Cook Time (min)
40
Total Time (min)
4
Servings
Ingredients
- 2 tbsp ginger paste
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp turmeric powder
- 2 tsp curry powder
- 1 cup coconut milk
- 1 cup vegetable broth
- 1 cup diced vegetables (carrots, bell peppers, zucchini)
- 1 cup cooked chickpeas
- Salt and pepper to taste
- Fresh cilantro for garnish
Difficulty:Easy
Tags:
currygingervegetarian
Instructions
1
In a large pan, heat some oil and sauté the onion and garlic until translucent.
2
Add the ginger paste, turmeric powder, and curry powder. Cook for 1-2 minutes until fragrant.
3
Pour in the coconut milk and vegetable broth. Bring to a simmer.
4
Add the diced vegetables and chickpeas. Cook until the vegetables are tender.
5
Season with salt and pepper to taste.
6
Garnish with fresh cilantro.
7
Serve hot with rice or naan bread.