Easy Vegetable Curry

Ingredients

• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon chili powder (or to taste)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (13.5 ounce) can coconut milk
• 1 cup vegetable broth
• 1 cup cauliflower florets
• 1 cup broccoli florets
• 1 cup carrots, chopped
• 1 cup peas, frozen
• 1/2 cup spinach, chopped
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice or naan bread, for serving

Instructions

1. 1.Sauté Aromatics

   Heat coconut oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger and cook for 1 minute more.

2. 2.Add Spices

   Stir in turmeric, cumin, coriander, and chili powder. Cook for 1 minute, stirring constantly, until fragrant.

3. 3.Simmer the Base

   Add diced tomatoes, coconut milk, and vegetable broth. Bring to a simmer.

4. 4.Cook Vegetables

   Add cauliflower, broccoli, and carrots. Simmer for 15 minutes, or until the vegetables are tender-crisp.

5. 5.Add Final Touches

   Stir in peas and spinach. Cook until heated through and spinach is wilted, about 2-3 minutes. Season with salt and pepper to taste.

6. 6.Serve

   Garnish with fresh cilantro and serve hot over rice or with naan bread.

Nutritional Information

Equipment

• Large pot or Dutch oven
• Measuring cups and spoons
• Knife
• Cutting board

Tips

• Adjust the amount of chili powder to your preferred spice level.
• Feel free to substitute other vegetables based on your preference and what you have on hand.
• For a creamier curry, add a tablespoon of cashew cream at the end.
• Leftovers can be stored in the refrigerator for up to 3 days.

Frequently Asked Questions