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Veggie Curry
Adapted from Alison Roman
Ingredients
Scale
- 1/4 cup ghee (or olive oil)
- 1 small yellow onion, chopped
- 4 cloves garlic, sliced
- 2 inches fresh ginger, chopped
- 1 tablespoon turmeric
- 1 teaspoon curry powder
- 1 teaspoon red pepper flakes
- 3/4 lb Yukon gold or baby potatoes, diced
- 1 (15 oz) can garbanzo beans, drained and rinsed
- 1/2 cauliflower, cut into bite-size florets
- 2 cans organic coconut milk
- 2 cups veggie stock
- Large handful of kale, chopped
- Salt and pepper, to taste
- Toppings:
- Scallions, sliced
- Fresh mint leaves
- Thai basil
Instructions
- Heat the Ghee
In a heavy-bottomed pan, heat the ghee (or olive oil) over medium heat. - Cook the Aromatics
Add the chopped onion, garlic, and ginger to the pan. Season with salt and cook for 5 minutes, stirring occasionally, until softened. - Toast the Spices
Stir in the turmeric, curry powder, and red pepper flakes. Toast the spices for 1–2 minutes until fragrant. - Add the Potatoes and Beans
Add the diced potatoes and garbanzo beans. Stir well to incorporate the spices and cook for 5–7 minutes. - Add the Cauliflower
Stir in the cauliflower florets and cook for an additional 2 minutes to combine flavors. - Add Liquid Ingredients
Pour in the coconut milk and veggie stock. Season with salt and pepper. Bring the mixture to a boil. - Simmer the Curry
Reduce the heat to a simmer and cook for 30 minutes, stirring occasionally, until the sauce thickens and the vegetables are tender. - Add the Kale
Stir in the chopped kale and cook for 2–3 minutes until wilted. - Serve and Garnish
Serve the curry hot with rice. Top with chopped scallions, fresh mint, and Thai basil for added flavor and freshness.
Enjoy this hearty and comforting curry!