Vegan Vegetable Curry recipe
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Ingredients
- 4 green chile peppers 3 tablespoons grated fresh coconut 1 (1 inch) piece ginger root, minced 4 cloves garlic 2 tablespoons vegetable oil 3 onions, chopped 1 small head cauliflower, cut into florets 3 small potatoes, peeled and cubed 1 ½ (10 ounce) packages frozen peas 1 teaspoon ground turmeric 1 teaspoon ground coriander salt to taste water to cover ¼ cup chopped fresh cilantro 1 teaspoon garam masala
Nutrition Info
- 245.1 caloriescarbohydrate: 42.2 gcholesterol: : -fat: 6.1 gfiber: 9 gprotein: 8.5 gsaturatedFat: 1.6 gservingSize: -sodium: 134.5 mgsugar: 12.1 gtransFat: : -unsaturatedFat: : -
Directions Vegan Vegetable Curry
Directions
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Combine green chile peppers, coconut, ginger, and garlic in the bowl of a food processor, grind into a paste.
Heat oil in a large skillet over medium-high heat. Add curry paste and cook and stir for 1 to 2 minutes. Add onions, cauliflower, potatoes, peas, turmeric, and coriander. Season with salt. Cook until vegetables soften slightly, about 5 minutes. Cover with water and increase heat to high. Bring to a boil, reduce heat, and simmer until water has reduced and vegetables are tender, 25 to 30 minutes.
Sprinkle with fresh cilantro and garam masala right before serving.