Easy Vegetable Curry
- Total time: 30 to 40 minutes
Ingredients
Onion, Carrot, Cauliflower and Jalapeño pepper:
- ¼ cup butter
- ½ onion, chopped
- 1 carrot, peeled and chopped
- ½ head cauliflower, separated into small florets
- ½ jalapeño pepper, finely chopped
Potato and Garlic:
- 2 red potatoes, peeled and cubed
- 2 cloves garlic, minced
Flour and Spice Thickening Mixture:
- 3 teaspoons curry powder (use 2 teaspoons for a milder curry)
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground turmeric
- 1 tablespoon flour
- ¼ teaspoon ground pepper
Mushroom Broth and Coconut Milk:
- ½ cup mushroom broth
- ½ can coconut milk
Garbanzo Beans:
- One 15.5-ounce can of garbanzo beans (chickpeas) rinsed and drained
Peas, broccoli and Cabbage:
- ½ cup frozen peas
- 1 cup coarsely chopped green cabbage
- ½ head broccoli, separated into small florets
Ginger, Sugar and Salt:
- 1 tablespoon minced ginger
- 1 tablespoon sugar
- Sea salt to taste
Rice:
Instructions
-
Heat a large skillet on medium-low.
- Add the butter.
- Add onion, carrot, cauliflower and pepper; cooking 5 to 10 minutes or until onion is golden in color.
- Toss in potatoes and garlic; cooking for an additional minute.
- In a small bowl whisk together flour and spices.
- Add spice mixture to the skillet and stir to coat the vegetable mixture.
- Stir in the mushroom broth and coconut milk.
- Add in the rinsed and drained garbanzo beans.
- Add the peas, broccoli, and cabbage.
- Stir in the ginger, sugar and salt.
- Bring to a simmer, cover and cook on low heat for 15 to 20 minutes.
- Add coconut milk if mixture is too thick.
- Adjust salt to taste.
- Serve on Steamed Rice.
Comments
Serves 4 to 6.Looking for a non-vegetarian version of this recipe? Try my recipe for easy chicken curry.