It’s not true that I’ve been to India. (Although Wes Anderson makes me want to go.) Nor can I say that I’ve eaten in the many Indian restaurants.
But I’ve tried a few curries in the past, and I know exactly what I want in one.
This recipe is everything I love about curries rolled up into one pan.
To keep it vegetarian/vegan-friendly, I served this over coconut quinoa to add protein and fiber. It was a great choice. It brings the dish together beautifully (but is completely optional).
I chose broccoli, carrots, onion, snow peas, and tomato. You could also decide bell peppers, onions, potatoes, or cauliflower. You can choose whatever you like!
For the spices, I used curry powder * with a pinch of cayenne. You could also add a dried chili to achieve a similar result. Additional turmeric, cumin, or cinnamon would be wonderful.
* Note that curry powder is not an ingredient commonly used in Indian cooking. It was invented by the British to mimic the taste of Indian food. In Indian cooking, the term “curry” refers to a gravy or sauce that is served with meat or vegetables.
What is the final result? This super-simple, veggie-packed curry (both vegan and GF) will be a hit with a large crowd. This recipe is perfect for those who are unsure about curry. It’s rich in coconut milk but light on spices. You’re going to love it, I’m sure.
It’s:
Warmth
Comfortable
Enjoyable
Rich but Healthy
Not too spicy
Sweet as can be
Loaded with vegetables
Enjoy!
Ingredients
CURRY
- Coconut or olive oil, 1 Tbsp
- One small onion (diced).
- Four cloves of garlic (minced // yields 2 Tbsp (12 g) or four cloves).
- Fresh grated Ginger* 1 Tbsp
- Half a cup of broccoli florets (diced or substitute green bell pepper).
- Half a cup of diced carrots
- 1/4 cup diced tomatoes
- Snow peas, 1/3 cup (loosely chopped)
- Curry powder 1 Tbsp
- One pinch of cayenne*
- Two 14-ounce cans of light coconut milk (substitute full-fat for a richer texture).
- 1 cup vegetable broth ( DIY or purchased at a store)
- Black pepper and sea salt (to taste).
COCONUT QUINOA
- Light coconut milk in a 14-ounce can
- One cup white Quinoa (rinsed through a fine-mesh strainer*).
- 1 Tbsp agave nectar (optional)
FOR SERVING optional
- Fresh Lemon Juice
- Cilantro mi, not, and basil
- Red pepper flake
Instructions
- Wash the coconut quinoa thoroughly in a fine-mesh strainer before serving. Add to a medium pan over medium heat, and toast for three minutes. Add 1/2 cup of water and light coconut milk (amount according to the original recipe // adjust for varying batch sizes). Bring to a simmer and then cover for 15 minutes or until Quinoa becomes light and fluffy. Keep aside until ready to serve.
- Meanwhile, add coconut oil to a large pot or saucepan and heat it on medium heat. Stir in the broccoli, carrots, onion, garlic and Ginger. Add a pinch of salt. Stir frequently and cook for about 5 minutes.
- Stir in curry powder, cayenne pepper (or chili), veggie stock, Coconut milk, and another healthy pinch of sea salt. Reduce heat to simmer, then continue cooking for 10-15 minutes.
- The snow peas, tomatoes, and other vegetables can be added in the last five minutes to avoid overcooking.
- Adjust seasonings to taste. I added another pinch of salt.
- Serve over coconut Quinoa and garnish with fresh herbs and lemon juice.