Vegetable Curry

A delightful vegetable curry that combines a medley of vibrant vegetables with an aromatic blend of Indian spices, perfect for a wholesome and satisfying vegetarian meal.

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 4

Ingredients

2 tbsp vegetable oil

1 onion, finely chopped

3 cloves garlic, minced

1 tbsp fresh ginger, grated

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

1 tsp garam masala

1/2 tsp red chili powder

1 can (14 oz) diced tomatoes

1 cup vegetable broth

2 cups cauliflower florets

1 cup green beans, trimmed and cut

1 cup carrots, sliced

1 cup peas

1 can (14 oz) coconut milk

Salt to taste

Fresh cilantro, for garnish

Instructions

1. Heat oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes.

2. Stir in the garlic and ginger, cooking for another 2 minutes until fragrant.

3. Add turmeric, cumin, coriander, garam masala, and chili powder, stirring constantly for 1 minute.

4. Pour in diced tomatoes and vegetable broth, stirring to combine.

5. Add cauliflower, green beans, and carrots. Bring to a simmer, cover, and cook for 15 minutes or until vegetables are tender.

6. Stir in peas and coconut milk, cooking for an additional 5 minutes.

7. Season with salt to taste. Garnish with cilantro before serving.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a saucepan over medium heat until warmed through, or microwave on high in a microwave-safe dish.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.