If you eat Indian food you know just how delicious their vegetarian dishes are! If you haven’t ventured into Indian or maybe just haven’t made Indian food for yourself at home, this is the perfect dish to start with. Creamy vegetable curry is a delicious, healthy and warming dinner recipe served with rice for a gluten free dinner. Simple comfort food at its finest.
How to make Curried Veggies
Serves 3 to 4
Curry:
- 2 tablespoons coconut or olive oil
- 1 medium yellow onion, diced
- 2 to 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1½ tablespoons curry powder
- ¼ teaspoon cayenne pepper
- 1 tablespoon tomato paste
Veggies:
- 1 cup peas
- 2 medium potatoes, diced
- 1 carrot, peeled and chopped
- 2 cups cauliflower, broken into florets
- ½ jalapeño pepper, seeded and chopped
- ½ cup coarsely chopped tomatoes
To combine:
- 2 cups vegetable stock or water
- 1 cup light or full-fat coconut milk
- 1 15-ounce can chickpeas, drained and rinsed
- Sea salt and freshly ground black pepper
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons chopped fresh cilantro
Directions
- In a cast-iron skillet or a large pan, heat the oil over medium heat.
- Add the onion and cook, stirring occasionally, until the onion starts changing color. This should take 5 to 7 minutes.
- Add the garlic and ginger and cook, stirring, for another minute, to blend the flavors.
- Add the curry powder and cayenne and stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended, about 1 minute.
- Add the vegetables, raise the heat to medium-high and stir for a minute, or until the veggies get warm.
- Add the veggie stock, coconut milk, and chickpeas and bring to boil.
- Season to taste with salt and black pepper.
- Lower the heat to medium-low, cover and let simmer until the vegetables are tender, 20 to 25 minutes.
- Garnish with the lime juice and cilantro and enjoy.
Recipe reprinted from
Easy Vegan Breakfasts and Lunches by Maya Sozer with permission from Page Street Publishing Co.
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