Zanzibar Curry
Dive into the vibrant flavors of Zanzibar with this rich and aromatic Zanzibar Curry, a tantalizing blend of bold spices, creamy coconut milk, and your choice of protein or vegetables. Anchored by a base of turmeric, cumin, coriander, and cinnamon, this dish embodies the essence of East African cuisine, with layers of warmth and complexity in every bite. Fresh spinach and a hint of lemon juice brighten the curry, while a garnish of cilantro adds a fresh, herbaceous finish. Perfectly paired with fluffy basmati rice, this one-pot wonder is as nourishing as it is flavorful, ready in just 45 minutes and ideal for a cozy dinner. Whether you opt for shrimp, tofu, chicken, or hearty sweet potatoes, Zanzibar Curry is a versatile, crowd-pleasing recipe that will transport your taste buds to the spice-laden kitchens of the Indian Ocean coast.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 large, finely chopped yellow onion
- 4 minced garlic cloves
- 1 tablespoon, freshly grated ginger
- 1 teaspoon ground turmeric
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons cayenne pepper
- 2 tablespoons tomato paste
- 1 14-ounce can canned diced tomatoes
- 1 14-ounce can, full-fat coconut milk
- 1 cup vegetable broth
- 1 pound, cubed or chopped protein or vegetables (e.g., chicken, shrimp, tofu, or sweet potatoes)
- 2 cups fresh spinach
- 1 tablespoon lemon juice
- 0.25 cup, chopped, for garnish fresh cilantro
- 1 teaspoon, or to taste salt
- 0.5 teaspoons, or to taste black pepper
- 4 cups, for serving cooked basmati rice
Instructions
Heat the coconut oil in a large, deep skillet or pot over medium heat.
Add the finely chopped onion and sauté for 5-7 minutes until softened and golden.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the turmeric, cumin, coriander, cinnamon, and cayenne pepper to the skillet, stirring continuously for 1 minute to toast the spices.
Mix in the tomato paste, ensuring it coats the onions and spices evenly.
Pour in the diced tomatoes, coconut milk, and vegetable broth. Stir well to create a smooth, fragrant curry base.
Bring the mixture to a gentle simmer and add your chosen protein or vegetables. Cover and cook for 15-20 minutes, stirring occasionally, until the protein or vegetables are cooked through and tender.
Add the fresh spinach to the pot, stirring until wilted, about 2-3 minutes.
Stir in the lemon juice and season with salt and black pepper to taste.
Remove the pot from the heat and garnish with chopped fresh cilantro.
Serve the Zanzibar Curry over cooked basmati rice and enjoy!
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 875 mg | 38% | |
| Total Carbohydrate | 69.7 g | 25% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 13.4 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 125 mg | 10% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 923 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
