Name: Spanish Vegetable Curry (Curry de Verduras Español)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 3 garlic cloves, minced; 1 red bell pepper, chopped; 1 green bell pepper, chopped; 2 medium carrots, sliced; 1 medium zucchini, chopped; 1 medium eggplant, chopped; 2 medium tomatoes, diced; 1 cup canned chickpeas, drained and rinsed; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4 teaspoon ground cinnamon; 1/4 teaspoon cayenne pepper (optional); 1/4 teaspoon saffron threads, steeped in 2 tablespoons warm water; 1 cup vegetable broth; 1/2 cup coconut milk; Salt and black pepper, to taste; Fresh parsley, chopped (for garnish); Lemon wedges (for serving)

From craving to table

Instructions

1
Heat olive oil in a large pot over medium heat. Add onion and cook for 3-4 minutes until softened.
2
Stir in the garlic, red and green bell peppers, and carrots. Cook for another 5 minutes, stirring occasionally.
3
Add zucchini and eggplant; cook for 4-5 minutes until they begin to soften.
4
Add tomatoes, chickpeas, smoked paprika, cumin, coriander, cinnamon, and cayenne pepper (if using). Cook for 2-3 minutes until fragrant.
5
Pour in the saffron water, vegetable broth, and coconut milk. Stir well and bring to a gentle simmer.
6
Reduce heat to low, cover, and simmer for 15-20 minutes until vegetables are tender and sauce has thickened.
7
Season with salt and black pepper to taste.
8
Serve hot, garnished with fresh parsley and lemon wedges. Enjoy with rice or crusty bread.

Spanish Vegetable Curry (Curry de Verduras Español)

Instructions

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