Healthy Potato and Vegetable Curry
A delicious and nutritious potato and vegetable curry, packed with flavor and perfect for a healthy meal.
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Knife
Ingredients
Curry Base
- 1 tbsp olive oil Extra virgin
- 1 onion Yellow or white
- 2 cloves garlic Fresh
- 1 inch ginger Fresh
- 1 tsp curry powder Mild or medium
- 0.5 tsp turmeric powder
- 0.25 tsp cayenne pepper For heat
Vegetables
- 2 medium potatoes Yukon gold or red
- 1 cup cauliflower florets Fresh or frozen
- 1 cup broccoli florets Fresh or frozen
- 1 cup green beans Fresh or frozen
- 14.5 oz diced tomatoes
- 13.5 oz coconut milk Full fat or light
Garnish
- cilantro For garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger and cook for 1 minute more.1 tbsp olive oil, 1 onion
- Stir in curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.2 cloves garlic, 1 inch ginger, 1 tsp curry powder
- Add potatoes, cauliflower, broccoli, green beans, and diced tomatoes. Stir well to combine.0.5 tsp turmeric powder, 0.25 tsp cayenne pepper, 2 medium potatoes, 1 cup cauliflower florets
- Pour in coconut milk and bring to a simmer. Reduce heat, cover, and cook for 20-25 minutes, or until potatoes are tender.1 cup broccoli florets
- Garnish with fresh cilantro and serve hot with rice or naan.1 cup green beans
Notes
Adjust spices to your taste. For a spicier curry, add more cayenne pepper.