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.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Heat the coconut oil in a large, deep skillet or pot over medium heat.

Step 2

Add the finely chopped onion and sauté for 5-7 minutes until softened and golden.

Step 3

Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.

Step 4

Add the turmeric, cumin, coriander, cinnamon, and cayenne pepper to the skillet, stirring continuously for 1 minute to toast the spices.

Step 5

Mix in the tomato paste, ensuring it coats the onions and spices evenly.

Step 6

Pour in the diced tomatoes, coconut milk, and vegetable broth. Stir well to create a smooth, fragrant curry base.

Step 7

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.

Step 8

Add the fresh spinach to the pot, stirring until wilted, about 2-3 minutes.

Step 9

Stir in the lemon juice and season with salt and black pepper to taste.

Step 10

Remove the pot from the heat and garnish with chopped fresh cilantro.

Step 11

Serve the Zanzibar Curry over cooked basmati rice and enjoy!

Nutrition Facts

Serving size	(2369.7g)

Amount per serving	% Daily Value*
Calories	2302.4

Total Fat 62.9g	0%
Saturated Fat 32.0g	0%
Polyunsaturated Fat 4.6g
Cholesterol 393.5mg	0%
Sodium 3926.1mg	0%
Total Carbohydrate 257.3g	0%
Dietary Fiber 22.1g	0%
Total Sugars 54.4g
Protein 170.4g	0%

Vitamin D 22.7IU	0%
Calcium 509.8mg	0%
Iron 26.4mg	0%
Potassium 3784.7mg	0%

*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.

Source of Calories

Fat: 24.9%

Protein: 29.9%

Carbs: 45.2%