Recipe: Yummy Vegetable Curry

Vegetable Curry. Very tasty, but i made changes as per some other reviews. I added enough water and vegetable stock for the vegetables to cook without pre-cooking, and added peas (good tip). Vegetable curry, a super tasty a satiating dish, made with sweet potatoes and veggies, among other ingredients.

In medium mixing bowl, whisk together yogurt and cornstarch. This vegetable curry is a healthy plant-based dinner recipe that features tons of nutrient-rich vegetables. Here are a few more healthy dinner ideas that are also vegan and plant-based: Vegan Enchiladas Over the top delicious! You can have Vegetable Curry using 15 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Vegetable Curry

1. You need 1/4 of onion.
2. You need 3 of garlic cloves.
3. You need 1 tbsp of ginger.
4. Prepare 1/2 cup of vegetable or chicken broth.
5. Prepare 1/2 cup of coconut milk.
6. It's 1 small of shredded carrot.
7. Prepare 1/2 of red pepper, julienne cut.
8. Prepare 1 of handful green beans.
9. Prepare 1/2 of potato, peeled and cut into small chunks.
10. It's 1 tsp of ground cumin.
11. Prepare 1/4 tsp of cayenne pepper.
12. It's 1/4 tsp of turmeric.
13. Prepare 1/4 tsp of curry powder.
14. You need 2 tbsp of chopped cilantro.
15. Prepare 1/2 cup of peanuts.

Stuffed with black beans and guacamole, they're doused in a zesty homemade red enchilada sauce.. Even if you used mild curry powder and left out the cayenne pepper and fresh chilli, there is still loads of flavour in this curry. This is a Mixed Vegetable curry, and the recipe is more about the sauce than the vegetables you use. In fact, I used slightly different vegetables in the photos vs the video.

Vegetable Curry instructions

1. Cut and julienne all vegetables. Put ginger and garlic cloves into a processor and finely chop..
2. Heat olive oil and a little bit of butter and cook onions until translucent, about 5 minutes..
3. Add in ginger and garlic mixture and cook another minute..
4. Add in chicken broth and coconut milk. Cover and simmer about 3 minutes. Add in all the spices (cumin, cayenne, curry, turmeric, salt and pepper) and let simmer all together for another few minutes..
5. Add in potatoes, cover, and cook a few more minutes until you can pierce the pieces with a fork..
6. Add in the rest of the vegetables and cook until done. Then add in cilantro and peanuts and cook an additional 2 minutes..
7. Add mixture on basmati or white rice. Enjoy!.

Directions: In a large pot, heat the oil over medium-high heat. Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding tomatoes, chickpeas, and peas. Increase heat to medium-high and stir in the coconut milk. Bring to a simmer before adding the potatoes back to the pot.