Vegetable curry recipe
A flavorful and hearty vegetable curry packed with spices and wholesome ingredients, perfect for a comforting meal.
Ingredients
Oil
- 1 tsp coconut oil
Spices
- ¼ tsp ground cardamom (or use seeds of four cardamom pods, crushed)
- ½ tsp turmeric
- ½ to 1 tsp cayenne (adjust to taste)
- 1 tbsp ginger garlic paste (or crush six cloves garlic and 1-inch ginger)
Vegetables
- 2 medium sweet potatoes (cut in ½-inch dice)
- 2 medium potatoes (yellow or red, diced into ½-inch cubes)
- 1 large carrot (sliced into thin rounds)
- 1 large green bell pepper (diced)
- 2 cups green beans (chopped into ½-inch pieces)
- 1½ cups vegetable stock (or mushroom stock)
- 14 oz cooked chickpeas (strained, canned or cooked from dry)
- 1½ tbsp curry powder (or garam masala)
- 14 oz coconut milk (full fat, approximately one can)
- 3 scallions scallions (green and white parts chopped, optional)
- 2 tbsp lemon juice
- 2 tbsp cilantro (chopped, for garnish)
Salt
- to taste salt
Instructions
- Heat oil and sauté onions with cardamom until translucent.
- Add turmeric, cayenne, and ginger garlic paste; cook briefly to bloom spices.
- Add sweet potatoes, potatoes, and carrots; season with salt, cover, and cook 5 minutes.
- Stir in green beans, green peppers, and water; cover and cook 5 more minutes.
- Add chickpeas, curry powder, and stock; bring to a boil, then add coconut milk and scallions. Simmer briefly, then turn off heat.
- Stir in lemon juice and cilantro; adjust salt and serve hot.
Notes
You can customize the spice level and add other vegetables for variety.