Modern Vegetable Curry

About this recipe

Enjoy a bowl of modern vegetable curry that brings together vibrant vegetables in a luscious coconut milk sauce. Perfect for a nutritious and satisfying meal, this dish balances spices and creamy textures, offering a fulfilling dining experience. Serve it over rice or with naan for a wholesome finish.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1 can (400g) diced tomatoes
• 1 can (400g) chickpeas, drained and rinsed
• 2 cups mixed vegetables (such as carrots, bell peppers, zucchini, and cauliflower), chopped
• 1 cup vegetable broth
• 1/2 cup coconut milk
• Salt and pepper to taste
• Cilantro for garnish

Directions

1. 1

   Heat the olive oil in a large pot over medium heat.

2. 2

   Sauté the onion until softened, about 5 minutes.

3. 3

   Add garlic and ginger; cook until fragrant, about 1 minute.

4. 4

   Stir in curry powder, cumin, coriander, turmeric, and cayenne pepper; cook for another minute.

5. 5

   Add diced tomatoes, chickpeas, mixed vegetables, and vegetable broth; bring to a boil.

6. 6

   Reduce heat and simmer until vegetables are tender, about 20-25 minutes.

7. 7

   Stir in coconut milk and season with salt and pepper.

8. 8

   Serve hot, garnished with cilantro, over rice or with naan bread.