Full of Flavor: Easy Veggie Curry

This recipe came together from a bunch of random items I had in my fridge one evening. Don't shy away if the laundry list of ingredients seems daunting because it will be just as yummy if you're missing a few!  If you leave out the potatoes you could likely get away with continuing the cooking time covered on a low simmer on the stove top. The key to this flavor fest is most certainly in your curry powder. If you're not familiar with curry it's not a single herb but an herbal blend and it can vary hugely in flavor depending on the specific herbs used. I look for a curry that is on the sweeter and more mild spicy side. The curry blends I prefer contain the following: turmeric, coriander, cumin, cardamom, ginger, nutmeg, cinnamon, white pepper, black pepper and cloves.  If you have an spice store nearby where you can smell the blends, I highly recommend visiting and giving the smell test to several varieties to see what appeals to you.

Comment below if you have a favorite curry blend or if you try this recipe!

Easy Veggie Curry

Ingredients:

4 Cloves crushed garlic

3 Tbl coconut oil

1/2 onion chopped

4 small carrots chopped

1/2 head cauliflower chopped

1/2 head yellow pepper chopped

1/4 cup cashews

1/4 cup raisins

1 fresh mango chopped

1 can chickpeas drained and rinsed

2 Tbl curry powder (I prefer blends that contain cinnamon & Cloves)

salt & Pepper to taste

1 Tbl coconut vinigar (or white vinigar)

1/2 cup veggie broth

1 red potato with skin chopped

1/4 cup frozen peas

Cooked rice of your choice

preheat the oven to 325

In a large skillet that can go into the oven or on the stovetop melt the coconut oil and add Garlic and saute until sizzling, add onion, curry powder, salt & pepper, carrots, cauliflower, yellow pepper and potatoes. Saute and stir over medium heat for approx 15 min.

Add in veggie broth, mangos, raisins, chickpeas, vinegar, stir thoroughly and cover with foil and bake for 20-30min until potatoes are cooked through. Remove from the oven and stir in cashews and peas and place uncovered back into the oven and bake for 5-10min. Stir and serve over rice of your choice!