Feeling like a hearty meal, but don’t want to weighed down with meat? Try vegetable curry! There are a million and one recipes, depending on what amount of spice and blend of flavors you like. This version is pretty mild, but you can always heighten the temp by adding more serrano chile and cayenne. Add whatever veggies are in your pantry if you don’t have the ones listed here.
- 2 T mild curry powder
- 1.5 t garam masala
- 4 T vegetable oil
- 3 garlic cloves minced
- 1 T grated ginger
- 1/2 serrano chile seeded & minced
- 1 T tomato paste
- 2 medium onions mined
- 2 potatoes cubed
- 1/2 cauliflower cut in florets
- 1 can diced tomato
- 1.25 cups water
- 1 can chickpeas
- 1/5 cups frozen peas
- 1/4 coconut milk
Toast curry and garam masala in small skillet until fragrant (1 min). In small bowl mix 1 T oil and ingredients 4-7.
Heat remaining 3 T oil in dutch oven (medium high heat). Add onions and potatoes until tender and caramelized (10 mins).
On medium heat, clear center of pot and add garlic mixture. Cook, mashing mixture into veggies. Add spices and cook 1 min longer. Add cauliflower and mix.
Add ingredients 11-13, plus 1 teaspoon salt, scraping brown bits from bottom of the pan. Bring to boil over medium high heat stirring occasionally until vegetables are tender. Stir in peas and cream and continue to cook about 2 more mins. Season with salt to taste and serve over rice.