Name: Hearty American Vegetable Curry: Creamy Coconut & Warm Spices
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 medium carrots, sliced; 1 large red bell pepper, chopped; 2 cups cauliflower florets; 1 medium zucchini, chopped; 1 large russet potato, peeled and diced; 1 (15 oz) can chickpeas, drained and rinsed; 2 tablespoons curry powder; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 (14 oz) can diced tomatoes; 1 (14 oz) can coconut milk; 1 cup vegetable broth; 1 cup frozen peas; 2 tablespoons chopped fresh cilantro (optional, for garnish); Cooked rice or naan, for serving

From craving to table

Instructions

1
Heat olive oil in a large pot over medium heat. Add onion and sauté for 3-4 minutes until soft.
2
Add garlic and ginger, cooking for another 1 minute until fragrant.
3
Stir in carrots, bell pepper, cauliflower, zucchini, and potato. Cook for 5 minutes, stirring occasionally.
4
Add curry powder, cumin, smoked paprika, salt, and black pepper. Mix well to coat the vegetables in the spices.
5
Pour in diced tomatoes, coconut milk, and vegetable broth. Stir to combine.
6
Bring to a simmer, cover, and cook for 15-18 minutes, or until potatoes and vegetables are tender.
7
Add chickpeas and frozen peas. Cook uncovered for an additional 5 minutes to heat through and thicken the curry.
8
Taste and adjust seasoning as needed. Serve hot over rice or with naan, garnished with fresh cilantro if desired.

Hearty American Vegetable Curry: Creamy Coconut & Warm Spices

Instructions

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