Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Best Vegetable Curry
Best Vegetable Curry
About the Recipe
If you eat Indian food you know just how delicious their vegetarian dishes are!
If you haven’t ventured into Indian or maybe just haven’t made Indian food for yourself at home, this is the perfect dish to start with.
You have probably heard me say this before…..Indian is my very favorite ethnic food. I literally think I could eat it every single day!
I suggest serving it with Basmati rice and some Raita (yogurt sauce)…..or you can just eat it by itself as a side dish.
Recipe by Emily – Layers of Happiness
Servings: 4
Nutritional Info
Ingredients:
• 2 Tablespoons olive oil
• 1 large yellow onion, finely diced
• 4 medium cloves garlic, minced
Spices:
• 1 Tablespoon fresh ginger, finger grated
• 1 Tablespoon. ground coriander
• 1-1/2 teaspoon. ground cumin
• 3/4 teaspoon ground turmeric
• 1/2 teaspoon. cayenne
• 1 Tablespoon. tomato paste
• 2 cups vegetable broth
• 1 cup light coconut milk
• 1 teaspoon cinnamon
• Salt and Pepper
Vegetables:
• 1 cauliflower or broccoli head, chopped into florets
• 3 medium sweet potatoes, peeled and diced or 6 red potatoes,diced
• 2 medium tomatoes, cored, seeded, and coarsely chopped (about 1-1/2 cups)
• 1 cup frozen peas
• 4 cups (handfuls) spinach, light packed
• 1.whole lime, juiced and zested
• 2 Tablespoons fresh cilantro, chopped
• Basmati rice for serving
Getting it done:
1. In a large pot, heat the oil over medium-high heat. Add the onion and stir/cook, until golden brown, about 2 minutes. Reduce heat to medium, add the garlic and ginger; cook, stirring, for 1 minute.. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds. Add the tomato paste and stir until even distributed throughout the spices, about 1 minute.
2. Add the broth, coconut milk, cinnamon, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.
3. Add the cauliflower, potatoes, tomatoes, and peas. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes.
4. Stir in the lime juice, and zest; cook about 3 minutes more. Season to taste with salt.
5. Add 2 heaping handfuls of spinach and cook for 2 minutes until the spinach turns bright green. Serve over rice and garnish with cilantro.
Ingredients:
• 2 Tablespoons olive oil
• 1 large yellow onion, finely diced
• 4 medium cloves garlic, minced
Spices:
• 1 Tablespoon fresh ginger, finger grated
• 1 Tablespoon. ground coriander
• 1-1/2 teaspoon. ground cumin
• 3/4 teaspoon ground turmeric
• 1/2 teaspoon. cayenne
• 1 Tablespoon. tomato paste
• 2 cups vegetable broth
• 1 cup light coconut milk
• 1 teaspoon cinnamon
• Salt and Pepper
Vegetables:
• 1 cauliflower or broccoli head, chopped into florets
• 3 medium sweet potatoes, peeled and diced or 6 red potatoes,diced
• 2 medium tomatoes, cored, seeded, and coarsely chopped (about 1-1/2 cups)
• 1 cup frozen peas
• 4 cups (handfuls) spinach, light packed
• 1.whole lime, juiced and zested
• 2 Tablespoons fresh cilantro, chopped
• Basmati rice for serving
Getting it done:
1. In a large pot, heat the oil over medium-high heat. Add the onion and stir/cook, until golden brown, about 2 minutes. Reduce heat to medium, add the garlic and ginger; cook, stirring, for 1 minute.. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds. Add the tomato paste and stir until even distributed throughout the spices, about 1 minute.
2. Add the broth, coconut milk, cinnamon, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.
3. Add the cauliflower, potatoes, tomatoes, and peas. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes.
4. Stir in the lime juice, and zest; cook about 3 minutes more. Season to taste with salt.
5. Add 2 heaping handfuls of spinach and cook for 2 minutes until the spinach turns bright green. Serve over rice and garnish with cilantro.
About the Recipe
If you eat Indian food you know just how delicious their vegetarian dishes are!
If you haven’t ventured into Indian or maybe just haven’t made Indian food for yourself at home, this is the perfect dish to start with.
You have probably heard me say this before…..Indian is my very favorite ethnic food. I literally think I could eat it every single day!
I suggest serving it with Basmati rice and some Raita (yogurt sauce)…..or you can just eat it by itself as a side dish.
Recipe by Emily – Layers of Happiness
Servings: 4
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