In a large pot, heat olive oil over medium heat. Cook onions for 3 minutes or until lightly golden and very fragrant. Add garlic, ginger and ½ teaspoon salt. Cook for another minute. Add curry powder, coriander, cumin, and turmeric, stirring to cook, another 30 seconds.
Add diced tomatoes, coconut milk, water and remaining ½ teaspoon salt. Add carrots, sweet potato, green beans, cauliflower and chickpeas. Bring to a boil, reduce to a simmer and cook uncovered for 15 minutes.
Notes
I cut the vegetables into a ½" dice which helps them cook in 15 minutes.
If you don't want any spice, you can leave out the chili flakes. If you want more head, feel free to add more.
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