RECIPE

Easy vegetable curry

Ingredients (Serves 4):

• 5cl N'Sane Ginger-Lemon Melisse
• 1 can (400g) chickpeas, drained and rinsed
• 250g pumpkin, diced
• 1 carrot, sliced
• 1 zucchini, sliced
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 medium tomatoes, chopped (or 200g canned diced tomatoes)
• 250ml coconut milk
• 1 tablespoon vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder (optional, adjust to taste)
• 250ml water or vegetable broth
• Salt to taste
• Fresh cilantro leaves for garnish

Instructions:

1. Wash and chop the pumpkin, carrot, and zucchini into bite-sized pieces.

2. Heat oil in a large pan or pot over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.Add the chopped onion and sauté until golden, about 5 minutes.Stir in garlic and cook for another minute.

3. Add turmeric, ground coriander, garam masala, and red chili powder (if using). Stir for 30 seconds to release the aroma. Mix in the chopped tomatoes and cook until they soften and form a thick paste, about 5 minutes.

4. Add 5cl N'Sane Ginger - Lemon Melisse

5. Add the diced pumpkin, carrot, zucchini, and chickpeas to the pan. Stir to coat the vegetables in the spice mixture.

6. Pour in the coconut milk and water (or broth). Bring to a simmer. Cover and cook on medium-low heat until the pumpkin and carrot are tender, about 15-20 minutes, stirring occasionally.

7. Check for seasoning and add salt as needed. Garnish with fresh cilantro leaves.

Serve:
Pair this curry with steamed rice, naan, or quinoa for a satisfying meal. Enjoy your hearty, flavorful, and easy Indian curry!