This comforting bowl of curried veggies is warm, nourishing, and full of bold flavor. It’s high in plant-based protein, naturally gluten-free, and perfect for cozy lunches or dinners. Enjoy it fresh or as leftovers - the taste only gets better.
Ingredients
- 2 tbsp coconut or olive oil
- 1 medium yellow onion diced
- 2 to 3 cloves garlic minced
- 1 tbsp grated fresh ginger
- 1 ½ tbsp curry powder
- ¼ tsp cayenne pepper
- 1 tbsp tomato paste
For the vegetables (or sub with 5 cups (650 g) frozen mixed vegetables, thawed)
- 1 cup (150 g) peas
- 2 medium potatoes
- 1 carrot peeled and chopped
- 2 cups (200 g) cauliflower broken into florets
- ½ jalapeño pepper seeded and chopped
- ½ cup (90 g) coarsely chopped tomatoes
- 2 cups (473 ml) vegetable stock or water
- 1 cup (235 ml) light or full-fat coconut milk
- 1 can chickpeas drained and rinsed
- Sea salt and freshly ground black pepper
- 2 tbsp freshly squeezed lime juice
- 2 tbsp chopped fresh cilantro
Instructions
- In a cast-iron skillet or a large pan, heat the oil over medium heat.
- Add the onion and cook, stirring occasionally, until the onion starts changing color. This should take 5 to 7 minutes.
- Add the garlic and ginger and cook, stirring, for another minute, to blend the flavors.
- Add the curry powder and cayenne and stir for 30 seconds to toast the spices.
- Add the tomato paste and stir until well blended, about 1 minute.
- Add the vegetables, raise the heat to medium-high and stir for a minute, or until the veggies get warm.
- Add the veggie stock, coconut milk and chickpeas and bring to boil. Season to taste with salt and black pepper.
- Lower the heat to medium-low, cover and let simmer until the vegetables are tender, 20 to 25 minutes.
- Add the lime juice and cilantro and enjoy.