Vegetable Curry
A flavorful and hearty vegetable curry packed with spices and nutritious ingredients, perfect for a satisfying meal.
Ingredients
Spice Base
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 3 cloves garlic (grated)
- 1 teaspoon ginger (grated)
- 2 teaspoons curry powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- ¼ teaspoon red pepper flakes
- 1 teaspoon salt (or more to taste)
- ¼ teaspoon black pepper
Simmering Liquids
- 1 cup vegetable broth
- 1 can (14-ounces) coconut milk
- 1 can (15-ounces) crushed tomatoes
- 1 can (15-ounces) chickpeas (drained)
- 2 cups sweet potatoes (diced) (peeled and diced)
Vegetables
- 1 cup green peas
- 2 cups broccoli florets
- 4 cups spinach
Final Seasoning
- 1 teaspoon garam masala
Serving & Garnish
- 4 wedges lime (or lemon)
- 1 handful fresh cilantro (or scallions, chopped)
- 4 servings brown rice (or basmati rice, naan, or roti)
- 4 dollops yogurt
- 4 tablespoons tadka (+ toasted cashews)
Instructions
- Heat olive oil, sauté onion, garlic, ginger, and spices until fragrant. Add water if dry to form a paste.
- Add broth, coconut milk, tomatoes, chickpeas, and sweet potatoes. Simmer for 10 minutes.
- Stir in green peas and broccoli, cook until tender, then add spinach and garam masala. Adjust salt to taste.
- Serve hot with rice or bread, garnished with lime, cilantro, yogurt, and tadka.
Notes
For extra flavor, toast cashews and add as topping.