https://www.copymethat.com/r/PORx3qMvh/vegetable-curry/
4025300
rdMpXCX
PORx3qMvh
2024-05-17 10:01:57
Vegetable Curry
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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
- Preparation
- 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.
- 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.
- 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.
- 4. Add the chickpeas and salt and heat through, 3 to 5 minutes. Serve with rice.
- 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.