Vegetable Curry Recipe
Vegetable curry is a flavorful and hearty dish that is loved by vegetarians and vegans alike. It’s a great way to use up leftover vegetables and make a delicious meal. The combination of spices and vegetables creates a dish that is full of flavor and nutrition. This vegan vegetable curry recipe is easy to make and can be served with rice, naan, or other grains. It’s a great meal for any time of the year!
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, minced
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1 large potato, peeled and chopped
- 1 can of diced tomatoes, drained
- 1 can of chickpeas, drained and rinsed
- 1 cup of frozen peas
- 2 tablespoons of curry powder
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1/4 teaspoon of cayenne pepper
- 1/2 teaspoon of turmeric
- 1/4 teaspoon of ground cinnamon
- 1 cup of vegetable broth
- 2 tablespoons of coconut milk
- Salt and pepper to taste
Heat a large pot over medium heat and add the diced onion. Cook for about 5 minutes, stirring occasionally. Add the garlic and ginger and cook for another minute. Add the red and green peppers and potatoes and cook for 5 minutes. Add the tomatoes, chickpeas, frozen peas, curry powder, cumin, coriander, cayenne pepper, turmeric, and cinnamon. Stir to combine and cook for 2 minutes.
Add the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally, until the vegetables are tender. Add the coconut milk and season with salt and pepper to taste. Simmer for another 5 minutes.
Serve the vegetable curry with cooked rice, naan, or other grains. Enjoy!