Creamy Vadouvan Vegetable Curry

Servings

4

Prep Time

15 minutes

Cook Time

10 minutes

Tender vegetables simmered in a creamy, fragrant curry sauce make this satisfying plant-based dinner anything but boring.

Ingredients

  • 3 tbsp Vadouvan Curry 3-4 carrots, diced
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, minced
  • 4 cups fresh veggies (zucchini, broccoli, cauliflower, peppers, etc), chopped
  • 1 small onion, diced 1 can of chickpeas
  • 1 15 oz. can diced tomatoes (not drained)
  • 1 can of coconut milk
  • Optional
  • Fresh cilantro, Fresh basil, Toasted cashews
  • Salt, to taste

Directions

  1. In a large skillet, heat olive oil over medium-high heat. Saut� the onion until softened.

  2. Add the garlic, ginger, and Vadouvan curry and continue to saut� for one minute more.

  3. Add the carrots, chickpeas and veggies to the skillet and continue to saut� for 2 minutes.

  4. Add the diced tomatoes (with juices) to the pot.

  5. Turn the heat down to low and add the coconut milk. Stir until the coconut milk is thoroughly mixed with the tomato sauce. Cook for another 5-10 minutes (or until veggies have reached your desired texture).

  6. Remove from heat and serve immediately.