Vegetable Curry

Ingredients:

• 2 tablespoons olive oil

• 1 medium onion chopped

• 3 cloves garlic grated

• 1 Tbsp ginger grated

• 2 teaspoons curry powder

• 1 teaspoon ground coriander

• 1 teaspoon ground cumin

• 1 teaspoon turmeric powder

• ¼ teaspoon red pepper flakes

• 1 teaspoon salt or more to taste

• ¼ teaspoon black pepper

• 1 cup vegetable broth

• 1 can (14-ounces) coconut milk

• 1 can (15-ounces) crushed tomatoes, or 1 cup fresh chopped roma tomatoes

• 1 can (15-ounces) chickpeas drained, I like to make mine fresh in an Instant Pot (takes 50 min if not soaked and 20 min if soaked overnight)

• 2 cups sweet potatoes, diced

• 1 cup green peas

• 2 cups broccoli, florets

• 4 cups spinach or green chard tops, chopped

• 1 teaspoon garam masala

• Toppings:

  • 4 wedges lime or lemon

  • 1 handful fresh cilantro or scallions, chopped

  • 4 servings brown rice or basmati rice, naan, or roti

  • 4 dollops yogurt

  • 4 tablespoons toasted cashews

Directions:

• Heat 2 tablespoons olive oil in a large pot. Add 1 medium onion (chopped) and sauté on medium heat for 3 minutes, stirring often.

• Add 3 cloves garlic and 1 teaspoon ginger (both grated), 2 teaspoons curry powder, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon turmeric powder, ¼ teaspoon red pepper flakes, 1 teaspoon salt, and ¼ teaspoon black pepper.

• Stir and toast the spices for one minute until you smell their fragrant aroma. If the pan gets dry, add 2 tablespoons of water and stir until a paste forms.

• LET IT SIMMER: Add 1 cup vegetable broth, 1 can (14-ounces) coconut milk, 1 can (15-ounces) crushed tomatoes, 1 can (15-ounces) chickpeas, and 2 cups sweet potatoes (peeled and diced).

• Stir, cover, and simmer for 10 minutes.

• Add 1 cup green peas and 2 cups broccoli florets, and simmer uncovered for 15 to 20 minutes or until the sweet potatoes are fork tender. Stir occasionally.

• Turn the heat off and stir in 4 cups spinach and 1 teaspoon garam masala, then taste and adjust for salt before serving.

• Serve on top of basmati rice.

• We recommend a dollop of Greek yogurt, a squeeze of lemon, chopped cilantro, and toasted cashews.

SUBSTITUTIONS:

Olive oil: substitute coconut oil, avocado oil, or another vegetable oil.
Sweet potato: substitute potatoes, eggplant, carrots, butternut squash, pumpkin, kabocha squash, or other orange-fleshed squashes.
Peas: substitute snap peas, green beans, or black beans.
Broccoli: substitute cauliflower, cabbage, red bell pepper, or mushrooms.
Spinach: substitute kale, bok choi, or Swiss chard.

STORAGE:

Make ahead: Vegetable curry is an excellent meal prep recipe as it keeps well for days.
Refrigerator: Keep leftovers in an airtight container for four days.
Freezer: Let the curry cool down completely, then transfer it to a freezer-friendly container and freeze for up to 3 months.
Thaw: Defrost it in the fridge over several hours, or pop it in the microwave for a few minutes.
Reheat: Thaw in the microwave or a saucepan on the stove. If it is too dense, add a splash of water.

Recipe from https://theplantbasedschool.com/vegetable-curry/