Print

Veggie Curry

Print Recipe

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

  1. Heat the Ghee
    In a heavy-bottomed pan, heat the ghee (or olive oil) over medium heat.
  2. 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.
  3. Toast the Spices
    Stir in the turmeric, curry powder, and red pepper flakes. Toast the spices for 1–2 minutes until fragrant.
  4. Add the Potatoes and Beans
    Add the diced potatoes and garbanzo beans. Stir well to incorporate the spices and cook for 5–7 minutes.
  5. Add the Cauliflower
    Stir in the cauliflower florets and cook for an additional 2 minutes to combine flavors.
  6. Add Liquid Ingredients
    Pour in the coconut milk and veggie stock. Season with salt and pepper. Bring the mixture to a boil.
  7. 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.
  8. Add the Kale
    Stir in the chopped kale and cook for 2–3 minutes until wilted.
  9. 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!

Find it online: https://leannecitrone.com/veggie-curry/