This vegetable curry is super simple and awesome for meatless Monday. You can add any veggies you have on hand which is good especially if you are trying to use up vegetables that are getting bad. Initially I wanted to make Aloo Gobi which is an Indian dish with cauliflower and potatoes but realized I did not have enough potatoes so decided to do a mix of cauliflower, potatoes, carrots and sweet potatoes. It came out great and was exactly what the doctor ordered for a fall dinner.
When is comes to vegetarian dishes Indian food has some of the best dishes from saag paneer, Malai kofta to Daal and more. There are just so many options. I have met a few people that do not like curry and I have never understood why as the flavors are amazing. I for one love super flavorful food and Indian food is one of the cuisines at the top of the chain in that regard. The food doesn’t have to be overly spicy and can be cooked to your liking so I recommend trying it.
I was mad at myself for forgetting to add the peas I had in the freezer however I still loved the end result. Some spinach too would have been a great addition but the beauty of this recipe is that you can use any ingredients and it is delicious either way. We served it with herbed basmati rice and the meal lasted the hubby and I 2 days which worked out great for the busy week night.
- 1 cauliflower head, chopped into large florets
- 5 medium potatoes, peeled and cut into half
- 2 medium sweet potatoes cut into large cubes.
- 2 large carrots sliced into large pieces
- 1 cup frozen green beans chopped
- 1 14.5 ounce can diced tomatoes
- 2 medium yellow onions chopped into medium sized pieces
- 5 cloves fresh garlic minced
- 1 large piece of fresh ginger, about 2 tablespoons minced
- 1 lime, juiced and zested
- 2 tbsp fresh cilantro, chopped
- 1 tbsp ground coriander
- 2 tsp teaspoon ground cumin
- 3 tsp curry powder
- 1/4 teaspoon cayenne
- 2 tbsp coconut oil
- 2 cups chicken broth
- salt and pepper to taste
- Heat oil over medium-high heat in a large pot.
- Add onions and cook for about 2 minutes. Reduce heat to medium, add the garlic, ginger and cook for another minute.
- Add the curry, cumin, turmeric, coriander, cayenne and stir for half a minute. Add diced tomatoes and cook for 1 minute.
- Raise the heat to medium-high, add the chicken broth and potatoes. Cook for 10 minutes till potatoes are halfway cooked
- Add the remaining vegetables, season with salt and pepper and reduce the heat to medium low. cover and simmer until the vegetables are cooked but still firm about 10 minutes.
- Stir in the lime juice and zest; cook for 2 minutes more. Turn heat off, let stand for 5 minutes before serving and garnish with cilantro.
- This dish is perfect served with Basmati rice or naan bread
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