| Prep: 15 mins | Cook: 35 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 285 | 20g | 9g | 22g |
| sugars | fibre | protein | salt |
| 7g | 5g | 5g | 1.5g |
There’s something incredibly comforting about a well-spiced vegetable curry, and the Njangsa Spiced Vegetable Curry is one of those dishes that truly captures my heart. This recipe is a vibrant medley of flavors, carrying depth and warmth in every bite. Growing up in the Pacific Northwest, I’ve been blessed with access to some of the world’s freshest produce, and when I combine that with the aromatic spices I fell in love with during my travels in Japan and beyond, the results are simply magical.
A Fusion of Cultures and Ingredients
What really sets this dish apart is the unique inclusion of njangsa seeds, which bring a subtle nuttiness to the curry. These seeds, often used in West African cuisine, meld beautifully with the more familiar spices like cumin, coriander, and turmeric. The health benefits of this dish are abundant; the variety of vegetables provides a rainbow of vitamins and minerals, while the coconut milk adds creamy richness without the need for dairy. Additionally, the spices such as turmeric and ginger have well-documented anti-inflammatory properties, which can be beneficial for overall well-being.
Versatile and Complements Many Meals
The Njangsa Spiced Vegetable Curry is a versatile recipe that pairs wonderfully with a variety of side dishes. Serve it over some fragrant basmati rice for a hearty meal, or enjoy it alongside warm naan bread to soak up the delicious sauce. For a variation, you could consider adding some chickpeas or lentils, turning it into a protein-packed vegan feast. It’s also quite similar to other beloved dishes like Thai vegetable curry or Indian korma, making it adaptable to different palates.
If you’re curious to explore more about the health benefits of the ingredients used in this recipe, sites like Healthline offer a wealth of information. For those of you who love experimenting with spices, I recommend learning more about njangsa seeds through resources like Wikipedia to discover their traditional uses and health properties.
This Njangsa Spiced Vegetable Curry is more than just a meal; it’s an experience—a delightful fusion of textures, flavors, and cultures that will leave you savoring each spoonful. Enjoy the journey through your tastebuds, and don’t forget to garnish with a generous handful of fresh cilantro!
What You’ll Need
- 1 tablespoon njangsa seeds (ground)
- 2 tablespoons vegetable oil
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper (optional)
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) coconut milk
- 1 large sweet potato (peeled and cubed)
- 2 carrots (sliced)
- 1 bell pepper (chopped)
- 1 zucchini (sliced)
- 1 cup green beans (trimmed and cut into pieces)
- 1 cup vegetable broth
- Salt and pepper to taste
- Fresh cilantro (chopped, for garnish)
- Cooked rice or naan bread (for serving)
Method
Step One
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Step Two
Add the minced garlic and grated ginger to the pot. Sauté for another 2 minutes until fragrant.
Step Three
Stir in the ground njangsa seeds, ground cumin, ground coriander, turmeric, smoked paprika, and cayenne pepper (if using). Cook for 1-2 minutes until the spices are well blended with the vegetables.
Step Four
Add the diced tomatoes and coconut milk to the pot. Stir well to combine.
Step Five
Add the cubed sweet potato, sliced carrots, chopped bell pepper, sliced zucchini, and green beans to the pot. Stir to coat the vegetables in the sauce.
Step Six
Pour in the vegetable broth, bringing the mixture to a simmer. Cover the pot and let it cook for 20-25 minutes, or until the vegetables are tender.
Step Seven
Season with salt and pepper to taste. Adjust the seasoning as needed.
Step Eight
Serve the Njangsa Spiced Vegetable Curry over cooked rice or with naan bread. Garnish with chopped fresh cilantro. Enjoy!
