Hearty vegetable curry made with mixed vegetables simmered in a warm, spiced coconut sauce.

Scale

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons curry powder

1 teaspoon ground cumin

1 teaspoon ground turmeric

1/2 teaspoon paprika

1 can diced tomatoes (14 ounces)

1 can coconut milk (13.5 ounces)

1 cup vegetable broth

2 cups cauliflower florets

1 cup diced carrots

1 cup diced potatoes

1 cup green beans

Salt to taste

Black pepper to taste

Fresh cilantro

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1. Sauté onion in oil until soft.

2. Add garlic and ginger.

3. Bloom spices in the pot.

4. Add tomatoes, coconut milk, and broth.

5. Stir in vegetables and season.

6. Simmer until vegetables are tender.

7. Adjust seasoning.

8. Rest briefly and garnish.

Use seasonal vegetables.

Add chickpeas for protein.

Freeze leftovers for later.

Adjust spice level to taste.