Best Vegetable Curry
This vegetable curry is bursting with Indian-inspired spices and seasonings, easy to make and incredibly healthful!
Servings 4
Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated, or 1 tsp ground
- 1 tbsp ground coriander
- 1 1/2 tsp ground cumin
- 1 tsp cinnamon
- 1 tsp brown or coconut sugar
- 3/4 tsp ground turmeric
- 1/2 tsp ground cayenne pepper adjust to heat preference
- 1/2 tsp garam masala
- 1 1/4 tsp salt
- 1/2 tsp ground black pepper
- 1 tbsp tomato paste
- 2 cups vegetable stock
- 1 cup coconut milk can use light
- 1 cauliflower head, chopped into florets can sub broccoli head
- 1 large sweet potato, peeled and diced
- 4 red potatoes, diced
- 1 15 oz can Fire-Roasted diced tomatoes
- 1 cup frozen peas
- 4 cups spinach, lightly packed
- 1 lime, juiced and zested
- 2 tbsp fresh cilantro, chopped
- Basmati rice for serving
- non-dairy yogurt or Raita for garnish
Instructions
- In a large pot, heat the oil over medium-high heat. Add the onion and stir, cooking until lightly golden, about 3-4 minutes. Reduce heat to medium, add the garlic and ginger, cooking stirring for one minute.
- Add the coriander, cumin, turmeric, cayenne, brown sugar, garam masala, salt and pepper, stir and cook for 30 seconds.
- Add the tomato paste and stir to combine, cook about 1 minute.
- Add the stock, coconut milk and cinnamon and bring to a boil. Reduce the heat to low and simmer, uncovered, for 10 minutes.
- Add the cauliflower, potatoes, tomatoes and peas. Bring to a boil again, then reduce the heat to low, cover and simmer until the veggies are tender, about 20 minutes.
- Stir in the lime juice and zest, cook for about 3 minutes more.
- Add the spinach and let wilt in the hot curry. Serve over rice and garnish with cilantro. Can also top with a dollop of non-dairy yogurt or Raita. Enjoy!