A Mix of Veggies in a Spiced Coconut Sauce.
Vegetable Curry:
This Vegetable Curry is a hearty, flavorful dish featuring a blend of fresh vegetables cooked in a creamy, spiced coconut sauce. It’s a comforting and nutritious meal, perfect when paired with rice or naan.
Ingredients:
For the Curry:
- 2 tbsp olive oil or coconut oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 large carrot, sliced
- 1 potato, cubed
- 1 cup cauliflower florets
- 1 cup green beans, chopped
- 1 cup peas (fresh or frozen)
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 tbsp tomato paste (optional, for extra depth)
Spices & Seasonings:
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1/2 tsp garam masala (or curry powder)
- 1/2 tsp red chili flakes (optional, for heat)
- Salt and pepper, to taste
Garnish:
- Fresh cilantro, chopped
- Lime wedges
Instructions:
1. Sauté the Aromatics:
- In a large pot, heat olive oil or coconut oil over medium heat.
- Add the onion, cooking for 3-4 minutes until softened.
- Stir in the garlic and ginger, and cook for another 1-2 minutes until fragrant.
2. Add the Vegetables:
- Add the carrot, potato, cauliflower, green beans, and peas to the pot. Stir to combine.
3. Add the Spices:
- Sprinkle in the turmeric, cumin, coriander, cinnamon, garam masala, and red chili flakes (if using). Stir well to coat the vegetables in the spices. Cook for 1-2 minutes to bloom the spices.
4. Simmer the Curry:
- Pour in the coconut milk and vegetable broth. Stir in the tomato paste if using.
- Bring the mixture to a simmer, then reduce the heat to low and cover the pot. Let it cook for about 20-25 minutes, or until the vegetables are tender.
5. Adjust Seasoning:
- Taste the curry and adjust the seasoning with salt, pepper, or more spices if desired.
6. Serve & Garnish:
- Serve the vegetable curry hot, garnished with freshly chopped cilantro and a squeeze of lime juice for added freshness.
Tips & suggestions:
- Vegetable Options: Feel free to mix in other veggies like sweet potatoes, zucchini, or spinach.
- Heat Level: Adjust the amount of red chili flakes or add a fresh chili pepper for more spice.
- Serve with: This curry pairs perfectly with basmati rice, quinoa, or warm naan.
- Vegan Version: This recipe is naturally vegan, but you can add tofu or chickpeas for extra protein.
Enjoy your meal!
