Healthy Vegetable and Potato Curry
A flavorful and nutritious vegetable and potato curry, packed with vitamins and spices. Perfect for a healthy and satisfying meal.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Knife
Ingredients
Curry Base
- 1 tablespoon coconut oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 inch ginger grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 0.5 teaspoon chili powder optional
Vegetables
- 2 medium potatoes diced
- 1 cup chopped cauliflower florets
- 1 cup chopped broccoli florets
- 1 cup frozen peas
- 14.5 ounce diced tomatoes undrained
- 1 cup vegetable broth
Garnish
- Fresh cilantro chopped (optional)
Instructions
- Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
- Stir in the ground turmeric, ground cumin, and chili powder (if using). Cook for about 30 seconds, stirring constantly, until the spices are fragrant.
- Add the diced potatoes, chopped cauliflower, chopped broccoli, diced tomatoes (with their juice), and vegetable broth to the pot. Stir to combine.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the potatoes are tender.
- Stir in the frozen peas and cook for another 5 minutes, or until heated through.
- Season with salt and pepper to taste. Garnish with fresh cilantro, if desired. Serve hot with rice or naan bread.
Notes
Feel free to add other vegetables you enjoy, such as spinach or bell peppers. Adjust the amount of chili powder to your preference.