Vegetable Curry
By: max
A flavorful and aromatic Indian-inspired curry that's both vegan and gluten-free.
1. 2 tablespoons of of coconut oil
2. 1 large, diced of onion
3. 3 cloves, minced of garlic
4. 1 tablespoon of fresh, grated of ginger
5. 2 tablespoons of of curry powder
6. 1 teaspoon of ground of turmeric
7. 1 teaspoon of ground of cumin
8. 1 teaspoon of ground of coriander
9. 1/4 teaspoon of (adjust to taste) of red pepper flakes
10. 1 large, peeled and cubed of sweet potato
11. 2 cups of florets of cauliflower
12. 2 different colors, chopped of bell peppers
13. 1 can (15 oz) of drained and rinsed of chickpeas
14. 1 can (14 oz) of of diced tomatoes
15. 1 can (14 oz) of full-fat of coconut milk
16. 1 cup of of vegetable broth
17. 2 tablespoons of fresh of lime juice
18. 1 teaspoon of of salt
19. 1/2 teaspoon of freshly ground of black pepper
20. 1/4 cup of chopped, for garnish of fresh cilantro
21. for serving of cooked rice
1. Heat coconut oil in a large pot over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic and ginger, cook for another minute until fragrant.
4. Stir in curry powder, turmeric, cumin, coriander, and red pepper flakes. Toast for 30 seconds until fragrant.
5. Add sweet potato, cauliflower, and bell peppers. Stir to coat with spices.
6. Pour in diced tomatoes, coconut milk, and vegetable broth. Bring to a simmer.
7. Reduce heat to low, cover, and cook for 15-20 minutes until vegetables are tender.
8. Add chickpeas and simmer uncovered for another 5-10 minutes, allowing the sauce to thicken slightly.
9. Stir in lime juice, salt, and pepper. Adjust seasoning to taste.
10. Serve hot over rice, garnished with fresh cilantro.