Hey, everyone! Today, I’m excited to share one of my all-time favorite comfort food recipes – Vegan Curry.
There’s something incredibly satisfying about a warm, flavorful bowl of curry, especially when it’s packed with vibrant veggies and aromatic spices.
Whether you’re a curry connoisseur or new to the world of plant-based cooking, this recipe is sure to become a staple in your kitchen. So, grab your apron and let’s dive into the wonderful world of vegan curry!
STEP BY STEP HOW TO MAKE VEGAN CURRY
Ingredients:
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 3 cloves of garlic, chopped
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 red chili pepper, chopped (optional, for more spiciness)
- 400 ml coconut milk
- 400 g tomatoes, chopped
- 2 carrots, sliced
- 1 sweet potato, peeled and diced
- 1 eggplant, diced
- 1 cup broccoli, separated into small bouquets
- Salt and pepper
- Fresh coriander for garnish
How to make
- In a large saucepan, heat the vegetable oil over medium heat.
- Add the onion, garlic and ginger, sautéing until golden and aromatic.
- Add the curry powder, turmeric, cumin and coriander powder, stirring well to incorporate the spices.
- Add the red pepper, if using, for an extra touch of spiciness.
- Pour the coconut milk into the pan, followed by the tomatoes, carrots, sweet potato, eggplant and broccoli.
- Season with salt and pepper to taste, and cook over a low heat for 20-25 minutes, or until the vegetables are tender.
- Serve the curry over basmati rice, quinoa or with naan bread, garnishing with fresh coriander.
And there you have it – a delicious and nutritious Vegan Curry that’s perfect for any occasion.
Whether enjoyed with rice, naan bread, or simply on its own, this dish is sure to tantalize your taste buds and leave you feeling satisfied.
So, next time you’re craving something hearty and comforting, whip up a batch of this vegan curry and prepare to be amazed!
