Vegan Curry
This delicious vegan curry is a comforting bowl of sweet potato and assorted vegetables, simmered in a rich blend of coconut milk and fragrant spices. It's a simple yet incredibly flavorful dish, perfect for a quick and satisfying weeknight meal. Enjoy the creamy texture and aromatic taste that makes this curry an instant favorite.
Instructions
- 1
Heat the olive oil (2 tbsp) in a pot with minced ginger (1 tbsp), crushed garlic (1 tbsp), onion (1), mild curry powder (2 tbsp), ground coriander (1 tsp), ground cumin (1 tsp), ground turmeric (0.5 tsp), and cayenne pepper (0.5 tsp). Sauté until the onion (1) is softened.
- 2
Add the potatoes (3 sweet), tomato paste (0.25 cup), chopped tomatoes (14 ounces), vegetable stock (1 cup), and coconut milk (14 ounces). Stir to combine.
- 3
Bring to a simmer, then cover the pot and cook until the potatoes (3 sweet) are slightly softened but not fully cooked.
- 4
Stir in the broccoli florets (2 cups), cauliflower florets (2 cups), and zucchini (3). Continue to simmer until the vegetables are al dente and the potatoes (3 sweet) are tender.
- 5
Add the baby spinach (3 cups) and coconut sugar (1 tsp). Simmer until the baby spinach (3 cups) is just wilted.
- 6
Serve the curry warm with [basmati rice] and garnish with [fresh cilantro].
Nutrition Facts
Per portion