Easy Vegetable Curry (One-Pot, 30 Minutes)

holycowvegan.net

Mike C

1 teaspoon coconut oil

4 green cardamom pods (slightly crushed)

1 medium yellow onion diced

½ teaspoon turmeric

½ to 1 teaspoon cayenne (use more or less based on your preference)

1 tablespoon ginger garlic paste

2 medium sweet potatoes (diced into ½-inch cubes)

2 medium potatoes (yellow or red is fine, diced into ½-inch cubes)

1 large carrot (sliced into thin rounds)

1 large green bell pepper (diced)

2 cups green beans (chopped)

1½ cups vegetable stock (or water)

14 oz chickpeas (canned or cooked from scratch. Drain thoroughly before adding)

1½ tablespoon curry powder (or substitute with garam masala. It will produce a slightly different flavor but works just as well)

14 oz coconut milk (one can, stirred)

3 scallions (green and white parts chopped, optional)

2 tablespoons lemon juice

2 tablespoons cilantro (chopped, for garnish)

Salt to taste

Directions at holycowvegan.net

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