THE BEST VEGETABLE CURRY EVER #HEALTHYVEGAN #EASYRECIPES
In the event that you eat Indian nourishment you know exactly how heavenly their veggie lover dishes are! On the off chance that you haven't wandered into Indian or possibly simply haven't made Indian nourishment for yourself at home, this is the ideal dish to begin with. You have presumably heard me state this previously… ..Indian is my exceptionally most loved ethnic nourishment. I actually figure I could eat it each and every day!
It is so sound and there are such huge numbers of vegan feast choices… . Better believe it! Love veggie lover meals! On the off chance that you do Meatless Mondays at your home this would be the ideal dish to have.I propose serving it with Basmati rice and some Raita (yogurt sauce)… ..or you can simply eat it without anyone else's input as a side dish.
There are bunches of varieties to the vegetables you can do with this dish… .pretty much any vegetable works. Change things up in the event that you like and let us realize what you utilized and how you loved it on the off chance that you accomplish something else – we adore got notification from you.
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
Directions:
- 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.
- 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.
- 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.
- Stir in the lime juice, and zest; cook about 3 minutes more. Season to taste with salt.
- Add 2 heaping handfuls of spinach and cook for 2 minutes until the spinach turns bright green. Serve over rice and garnish with cilantro.
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