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Vegetable Curry

Servings: 6

Servings: 6
Ingredients
  • Ingredients
  •  
  • 2 tablespoons coconut oil
  • 1 small yellow onion, diced
  • 2 teaspoons garam masala
  • ½ teaspoon cayenne pepper
  • 1 tablespoon tomato paste
  • 2 cups vegan vegetable stock
  • 1 cup canned pure coconut milk (do not use coconut beverages)
  • 1 small head cauliflower, cut into very small florets
  • 2 tomatoes, cored, seeded, and diced
  • 2 carrots, peeled and cut into ½-­inch slices
  • 1 (15­-ounce) can chickpeas, drained and rinsed
  • ½ teaspoon sea salt
Steps
  1. Preparation
  2. 1. In a large stockpot, heat the coconut oil over medium-high heat. Add the onion and sauté for 10 minutes. Add the garlic and cook for another minute. Add the garam masala and cayenne. Stir for a few seconds to cook the spices.
  3. 2. Add the tomato paste and mix in. Add the vegetable stock, coconut milk, and salt. Cook on high heat, stirring, and bring to a boil. Lower the heat and simmer for 10 minutes.
  4. 3. Add the cauliflower, tomatoes, and carrots. Bring to a boil over medium­-high heat. Cover and lower the heat to a simmer. Cook for 20 minutes.
  5. 4. Add the chickpeas and salt and heat through, 3 to 5 minutes. Serve with rice.
  6. Storing in the refrigerator
Notes
  • The vegetable curry will keep in the refrigerator for 3 days.
  • Freezing
  • After cooling, freeze in a freezer-­safe container with hard sides and a tight lid for up to 3 months in the freezer. To prepare after freezing, defrost in the refrigerator overnight.
  • Reheating
  • Place in a saucepan and heat through, or heat in the microwave.
 

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