The Best Vegetable Curry Ever

The Best Vegetable Curry Ever

If you eat Indian food you recognize simply however delicious their eater dishes are!  If you haven’t ventured into Indian or even simply haven’t created Indian food for yourself reception, this is often the right dish to begin with. you have got in all probability detected Pine Tree State say this before…..Indian is my terribly favorite ethnic food.  I virtually suppose I may eat it each single day!

It is therefore healthy and there ar such a big amount of eater meal options…. Yeah!  Love eater dinners!  If you are doing meatless Mondays at your house this might be the right dish to own. I recommend serving it with Basmati rice and a few entremots (yogurt sauce)…..or you will simply eat it by itself as a dish. There ar numerous variations to the vegetables you'll do with this dish….just about any vegetable works.  Switch it up if you prefer and allow us to recognize what you used and the way you liked  it if you are doing one thing completely different – we have a tendency to love hearing from you.

Eating Indian Food takes Pine Tree State back to at least one of the simplest journeys of my life! it had been life ever-changing in such a big amount of ways that and that i hope i buy to travel back some day………until then I’ll keep feeding Indian food to bring back the reminiscences.

Ingredients:

• 2 Tablespoons olive oil
• 1 large yellow onion, finely diced
• 4 medium cloves garlic, minced

Spices:

• 1 Tablespoon fresh ginger, finger grated
• 1 Tablespoon. ground coriander
• 1-1/2 teaspoon. ground cumin
• 3/4 teaspoon ground turmeric
• 1/2 teaspoon. cayenne
• 1 Tablespoon. tomato paste
• 2 cups vegetable broth
• 1 cup light coconut milk
• 1 teaspoon cinnamon
• Salt and Pepper

Vegetables:

• 1 cauliflower or broccoli head, chopped into florets
• 3 medium sweet potatoes, peeled and diced or 6 red potatoes,diced
• 2 medium tomatoes, cored, seeded, and coarsely chopped (about 1-1/2 cups)
• 1 cup frozen peas
• 4 cups (handfuls) spinach, light packed
• 1.whole lime, juiced and zested
• 2 Tablespoons fresh cilantro, chopped
• Basmati rice for serving

Directions:

1. In a large pot, heat the oil over medium-high heat. Add the onion and stir/cook, until golden brown, about 2 minutes. Reduce heat to medium, add the garlic and ginger; cook, stirring, for 1 minute.. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds. Add the tomato paste and stir until even distributed throughout the spices, about 1 minute.
2. Add the broth, coconut milk, cinnamon, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.
3. Add the cauliflower, potatoes, tomatoes, and peas. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes.
4. Stir in the lime juice, and zest; cook about 3 minutes more. Season to taste with salt.
5. Add 2 heaping handfuls of spinach and cook for 2 minutes until the spinach turns bright green. Serve over rice and garnish with cilantro.

Based on the recipe from HERE