Name: Hearty Coconut Veggie Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 15-ounce can chickpeas, drained and rinsed; 2 teaspoons cumin; 2 tablespoons salt; 2 pounds potatoes, cut into 1-inch cubes; 1 tablespoon vegetable oil; 1 medium onion, diced; 4 cloves garlic, minced; 1 teaspoon cayenne pepper; 4 teaspoons curry powder; 1 teaspoon black pepper; 1 teaspoon salt; 1 15-ounce can peas, drained; 1 14-ounce can diced tomatoes; 1 inch ginger, minced; 1 14-ounce can coconut milk

Vegetable Curry

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This Hearty Coconut Veggie Curry is a delectable and cozy meal featuring tender potatoes, chickpeas, and peas in a rich coconut curry sauce. The flavors are bold, yet balanced and perfect for a quick, satisfying dinner.

Gluten Free

Lactose Free

Vegetarian

Vegan

Beans & Legumes

gram

garbanzo beans

Seasonings

ground cumin

salt

Fresh Vegetables

potato

Oils

milliliter

vegetable oil

onion

garlic

cayenne pepper

curry powder

black pepper

green peas

Canned Vegetables

diced tomato

fresh ginger

Non Dairy Milk

coconut milk

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Copper

Selenium

Vitamin E

Vitamins

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Vitamin A

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Potassium

Sodium

Zinc

Manganese

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Introduce your taste buds to the warm, vibrant flavors of this Autumn Medley Vegetable Curry, a one-pot, simple-to-make vegetarian wonder. This dish explores the delicacy of sweet potato and cauliflower bathed in an aromatic broth, brought to life with Indian spices. Best enjoyed with store-bought microwave brown rice, this curry is sure to make your cooler nights cozy and comforting.

Autumn Medley Vegetable Curry

Embrace the heartwarming flavors of fall with this aromatic, vegetable-packed curry, which is a simple yet flavorful dish for cool evenings. Utilizing just a few vibrant spices, this easy-to-make curry incorporates sweet potatoes, cauliflower, chickpeas, and tomatoes. Served with fluffy basmati rice and topped with creamy Greek yogurt, the Autumn Harvest Veggie Curry presents a wholesome vegetarian treat without the need for a plethora of spices.

Autumn Harvest Veggie Curry

Savor the flavor of our Mango Coconut Mung Bean Curry, a vegan dish that combines Indian spices, coconut milk, mango, and lime in a delightful medley. This simplified recipe can be prepared using the stovetop or Instant Pot.

Mango Coconut Mung Bean Curry

Enjoy the delightful flavors of this Zesty Thai Coconut Veggie Curry made with a delightful blend of vegetables, red curry paste, and coconut milk. Topped with fresh cilantro, this mouth-watering curry is best served over brown rice.

Zesty Thai Coconut Veggie Curry

Hearty Coconut Veggie Curry

Produce

Baking Goods

Dairy

https://s3.amazonaws.com/grocery-project/recipe_images/hearty-coconut-veggie-curry-2705664-3.jpeg

Boil the potatoes with 2 tablespoons of salt in a large pot or Dutch oven until fork-tender, about 12 minutes. Drain the potatoes and set aside.

Return the pot to medium heat and add vegetable oil, followed by diced onion and minced garlic. Sauté for 3-5 minutes or until the onion is tender and translucent.

Add cumin, cayenne pepper, curry powder, salt, black pepper, and minced ginger to the pot. Stir to combine.

Add diced tomatoes, drained chickpeas, and drained peas. Stir the mixture.

Increase the heat to medium-high and pour in the coconut milk. Bring the curry to a simmer.

Add the cooked potatoes back to the pot and stir gently to combine. Reduce the heat to low and continue cooking for an additional 3-5 minutes to meld the flavors before serving.

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