Indian Vegetable Curry (4 – 6 Servings)
INGREDIENTS 1 Tbsp. garlic paste 1 tsp. ginger paste 1 small jalapeño pepper, seeded and chopped (optional) 4 oz. tomato purée 1 Tbsp. tomato paste 3 Tbsp. vegetable oil 6 oz. yellow onion, chopped 1 red bell pepper, chopped
1 tsp. ground cumin 1 tsp. turmeric 1 Tbsp. ground coriander 1 tsp. ground ginger ½ tsp. Kashmiri/red Indian chili powder (substitute cayenne pepper) 1 tsp. salt, or to taste 1 Tbsp. maple syrup or honey
1 ½ cups vegetable broth 8 oz. carrots, peeled and cut into large pieces 6 oz. potato, cut into 1-inch cubes 8 oz. cauliflower florets 1 Tbsp. cornstarch or arrowroot 5 oz. plain Greek yogurt ¾ cup fresh or frozen peas
INSTRUCTIONS 1. Whisk together tomato purée and tomato paste, and set aside. 2. To a large saucepan, add the oil over medium heat. When hot, add the onion and bell pepper. 3. Stir in the cumin, turmeric, coriander, ground ginger, Indian chili powder, and salt, and cook for 1 minute. 4. Add the garlic or ginger paste and jalapeño (if using) and the blended tomatoes and maple syrup, mix well. 5. Add the broth, carrots, and potatoes, stir to combine. Cover and simmer for 5 minutes. 6. Remove the lid, add the cauliflower and peas. Simmer for 10 more minutes with
the lid removed until the potatoes and carrots are tender. 7. In a small bowl mix the cornstarch and 1 tsp. water. Stir into the curry and simmer until thickened. 8. Remove from the heat, stir in the yogurt, a little at time until well combined. Whisking may help prevent any white flecks, which is just the yogurt reacting to the heat. It is perfectly fine to eat. You can separate the sauce from the vegetables and blend if the yogurt looks separated. 9. Taste for seasoning, add more salt if needed. 10. Serve with brown rice.
This plant-based recipe is not loaded with protein but is rich in antioxidants and minerals making it perfect for fighting inflammation and cancer prevention. NutritionNotes
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