This curry can be as complex or as simple as you want it to be - play with your spices; find out what you like and what you don't like; layer like crazy or keep it clean. It's flavourful, versatile, and tastes even better as leftovers (a major bonus in my opinion).
2 tablespoons olive oil
1 large onion, finely chopped
3 carrots, peeled and diced
1 medium sweet potato, peeled and diced
2 medium zucchini, diced
2 Granny Smith apples, peeled and diced
3-inch knob of fresh ginger, peeled and diced very finely
4 cloves of fresh garlic, minced
1 heaped tablespoon curry powder
1 heaped teaspoon cumin
1 heaped teaspoon chili powder
1/2 teaspoon cayenne pepper
2 - 400ml cans of coconut milk
1 - 540ml can of chickpeas, drained and rinsed well
1 cup veggie broth (or water) *optional
Heat olive oil in large pot over medium/high heat. Add onion and cook, stirring often, for 2 - 3 minutes until it starts to soften. Add carrots and sweet potato and continue to cook, stirring often, for 2 - 3 minutes. Add zucchini, apple, ginger, and garlic. Stir constantly so the garlic doesn't burn and stick to the bottom of the pot.
When onions are transparent and the veg is fully softened, add the spices and cook, stirring constantly, for a minute or two until mixture is extremely fragrant. Add coconut milk and scrape up all the bits stuck to the pan (these are the most flavourful bits and it is a sin to leave them behind). Bring to a boil and add chickpeas and enough veggie broth or water to reach the consistency you desire. I serve mine over quinoa, which soaks up a lot of sauce, so I like mine a bit on the runnier side. If I was skipping the grain and serving this over meat, tofu, or roasted veg, I would skip adding the additional liquid.
Chop 1 small bunch of fresh cilantro finely. Add to 1 cup plain yogurt (you want a nice thick yogurt - Greek works well). Season with sea salt and freshly ground pepper.
This curry is great because you can serve it in different ways. Tonight I served it on a simple quinoa (1 cup quinoa, 2 cups veggie broth, bring to a boil, cover, simmer for 15 minutes) with baked chicken thighs (sprinkle boneless, skinless chicken thighs with a bit of olive oil, salt, and pepper. Spread in a single layer on a foil-lined backing sheet. Bake in preheated 425F oven for 20 - 25 minutes). I topped the curry with a generous scoop of cilantro yogurt, sliced green onions, a squeeze of lime juice, and a sprinkling of hemp hearts and chia seeds (for bonus protein, fibre, omegas, and smug hippie points).
I've also skipped the meat and served it over tofu. Once I was feeling crazy and I pureed the entire thing and called it a soup (but the chickpeas gave it a weird peanut-buttery texture. The taste was excellent but I'm not sure I'd recommend this route.). You've got options with this curry is what I'm saying.
Unless you live with Grady, in which case your one option is to hide the curry and make him a peanut butter sandwich, no crusts - we're not animals, cut diagonally into quarters, please and thanks.