This vegetable curry is one of my favorite dishes. It’s healthy, anti-inflammatory and delicious. I make a large batch of it every week.
Have it as a side with some protein. Spread it over a bed of brown rice or eat it cold as a snack. Bring it to work for lunch and I bet you’ll skip the 3pm slump.
- 1 large onion chopped
- 2 cloves of garlic
- ½ tsp salt
- 2 tbsp olive oil
- 3 tbsp minced fresh ginger
- 2 cans coconut milk
- 4 tbsp curry powder (choose any curry powder combination that contains turmeric)
- 2 tbsp ground fresh turmeric or 1 tbsp turmeric powder
- 1 tbsp ground cumin
- 1 tbsp cardamom
- 1 tbsp ground coriander
- ½ tsp mustard powder
- 1-2 tablespoons fenugreek
- ground pepper and salt to taste
- 6 cups of vegetable stock
- 1 can of stewed tomatoes or chopped fresh tomatoes (use 3 large tomoatos or several small ones)
- juice of 1/2 – 1 lemon to taste
- 4 garnet yams cut into 1” chunks or larger
- 1 cauliflower, cut up
- 1 cup of sweet peas, fresh or frozen
- several handfuls of chopped greens like spinach, kale , collards
- bell peppers, cut into 1” squares
- Saute the onion, garlic and salt in oil until soft.
- Add the ginger and turmeric.
- Add the coconut milk and spices.
- Adjust the seasoning to your liking. Add hot pepper if you like some heat.
- Add the stock.
- Add vegetables, tomatoes, and lemon juice, and cook until vegetables are done.
You may need to add more stock or water if the sauce is too thick.
A little sweetener such as maple syrup, honey, or brown sugar may be needed (around 1-2 tbsp) to balance out the natural bitterness of turmeric.
Add lemon juice, which brings out the curry flavor nicely, to taste.
Serve and enjoy!