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.
Rooted in Indian cuisine, this vegetable curry showcases the traditional use of spices and fresh produce to create a comforting dish.
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
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.
Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheat in a saucepan over medium heat until warmed through, or microwave on high in a microwave-safe dish.
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