Easy Vegan Curry Recipe
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This one pot curry is so easy, and you can substitute your favorite veggies. I've used spinach, carrots, sweet potatoes and cauliflower in different variations of this recipe.
1 tbsp olive oil
2 small potatoes, cubed
1 head broccoli, cut into bite-sized florets
1 bell pepper, diced
1/2 small white onion, diced
1 can diced tomatoes (I use fire-roasted tomatoes with garlic)
1 tbsp curry powder blend
1 tsp cumin
1/4 tsp ground ginger
1/4 tsp garam masala
1/4 tsp tumeric
4 cloves garlic, minced
1 can garbanzo beans, drained
small bag frozen peas
1 can coconut milk (go for the regular version - lite coconut milk is pretty disappointing in my book)
salt and pepper to taste
- Heat oil in large pot on medium heat. Add veggies (ingredients 2-5) and stir occasionally until cooked (onions will become translucent, potatoes can be easily poked with a fork).
- Add tomatoes, spices and garlic and let simmer for about 10 minutes, turning heat down to low.
- Add garbanzo beans, peas and coconut milk. Let simmer for at least 10 minutes. Add salt and pepper to taste.
- Optional: If you believe (like I do) that fresh herbs make everything better, top with fresh cilantro. Enjoy!