I make this simple curry once a week. It’s so comforting, and the perfect way to get loads and loads of veggies into your diet. It’s also a great way to use up veggies such as carrots and potatoes that might be rolling around in the bottom of your crisper drawer.
You can use any veggies that you have to hand. Veggies that I haven’t used in this recipe include: bok choi, egg plant, kale, mushrooms, bell peppers etc.
Curry spices are anti-inflammatory, so try to include them as much as you can. This is why I a curry is a quick and easy way to consume spices you wouldn’t ordinarily eat. Most good quality curry powders contain a blend of several different spices.
It’s also pretty easy to make your own curry powder.
Health tip: Add an extra 1/2 tsp of ground turmeric and a twist of black pepper to dial up the anti-inflammatory factor.
1 medium brown onion, chopped
2-3 tbsp veggie broth
2 cloves garlic, minced
1 inch of ginger, peeled and minced (optional)
2 tsp curry powder
1 cup of lite culinary coconut milk
2 cups of veggie broth
1 can garbanzo beans, rinsed and drained
2 carrots, cubed
1/2 head of cauliflower, cut into small florets
2 cups cubed Butternut Squash or sweet potato
2 large handfuls of spinach
1 cup baked tofu, cubed (optional)
1 handful of fresh cilantro
- Saute the onion in a large saucepan or saute pan, in the veggie broth, until soft (3- 4 minutes).
- Add the garlic, ginger, and curry powder and saute for another minute.
- Add the broth and all the veggies.
- Turn the heat down to low, and simmer for 15 minutes.
- Serve on a bed of rice or quinoa, and top with a squeeze of fresh lime, and a little chopped cilantro.
You can easily freeze what you don’t use for up to 3 months. I often make double quantities and freeze for a later date. I place some rice on quinoa in a glass storage bowl and top with the curry. Leave it to cool completely before covering and freezing.
And here’s another similar curry recipe.