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Mixed Vegetable Curry

Mixed Vegetable Curry

A wild card vegetarian curry that you can really adapt to make your own based on what veggies you have on hand.
5 from 1 vote
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Ingredients
  

  • 3 Tbsp coconut oil
  • 1 onion diced
  • 3 garlic cloves minced
  • 1 Tbsp fresh ginger finely grated
  • 1 Tbsp curry paste
  • 1 Tbsp tomato paste
  • 2 tsp garam masala
  • 1 tsp cumin
  • 1 tsp Fenugreek
  • 1/4 tsp cayenne
  • 2 cups vegetable broth
  • 1 can coconut milk
  • 8 cups veg - See Note**
  • 2 carrots chopped
  • 2 medium potatoes diced
  • 1 small sweet potato diced
  • 2 cups Cauliflower florets
  • 2 cups Broccoli florets
  • 1/2 a red pepper diced
  • 1/2 cup peas
  • 1 can chickpeas
  • 1 block paneer cubed

Instructions
 

  • In a large pot heat the oil over medium-high heat.
  • Add in the onion and cook until softened, about 5 minutes.
  • Add in the garlic and ginger. Cook 1-2 minutes.
  • Stir in the curry paste and the tomato paste. Mix well.
  • Add in the garam masala, fenugreek, cayenne and 1 tsp salt. Stir.
  • Pour in the vegetable broth and the coconut milk. Mix well.
  • Add in the vegetables.
  • Simmer until the vegetables are tender, about 20 minutes.
  • Stir in the peas, chickpeas and paneer. Cook 5 minutes to heat through.
  • Serve with fresh lime, sliced green onions and cilantro.

Notes

**These are the veggies I used, but you really can get away with whatever you have on hand. Butternut squash is fabulous... try different peppers... parsnips... a handful of kale... pretty much anything works.
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