Description
Craving comfort and flavor? Try The Best Vegetable Curry: creamy coconut, warming spices and tender veggies 🌶️🥥🥕 — a weeknight winner that’s vegan-friendly and delicious!
Ingredients
– 2 tbsp vegetable oil 🛢️
– 1 large onion, finely sliced 🧅
– 3 cloves garlic, minced 🧄
– 1 tbsp fresh ginger, grated 🫚
– 1 tbsp tomato paste 🍅
– 1 can (400g) diced tomatoes 🍅
– 1 can (400ml) coconut milk 🥥
– 1 cup vegetable broth or water 🥣
– 2 tsp curry powder 🍛
– 1 tsp ground cumin 🌶️
– 1/2 tsp turmeric powder 🟡
– 400g mixed vegetables (cauliflower, carrots, bell pepper, peas) 🥦🥕🌶️
– Salt and pepper to taste 🧂
– Juice of 1 lime 🍋
– Fresh cilantro, chopped 🌿
– Cooked rice or naan, to serve 🍚🥖
Instructions
1 Heat the oil in a large pan over medium heat 🛢️.
2 Add the sliced onion and sauté until soft and translucent, about 5–7 minutes 🧅.
3 Stir in the minced garlic and grated ginger; cook 1 minute until fragrant 🧄🫚.
4 Add the tomato paste and spices (curry powder, cumin, turmeric). Cook, stirring, 1–2 minutes to bloom the spices 🍅🍛🌶️.
5 Pour in the diced tomatoes and vegetable broth, scraping any browned bits from the pan. Bring to a gentle simmer 🍅🥣.
6 Add the mixed vegetables, cover, and simmer 10–15 minutes until the vegetables are tender but not mushy 🥦🥕🌶️.
7 Stir in the coconut milk and simmer uncovered 5–7 more minutes to thicken and meld flavors 🥥.
8 Season with salt and pepper to taste, then finish with lime juice and chopped cilantro for brightness 🍋🌿.
9 Serve hot over cooked rice or with warm naan, garnish with extra cilantro if desired 🍚🥖.