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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a simplified version of a basic vegetable curry. It's hearty and filling, reasonably spicy but not overpowering. If you are feeling decadent upgrade the coconut milk to full fat. ;) Ingredients:
1 teaspoon fresh ginger, minced |
2 garlic cloves, peeled |
1 (15 ounce) can diced tomatoes |
1/2 teaspoon cayenne pepper |
1 tablespoon canola oil |
1 medium onion, chopped |
1 small yellow bell pepper, diced |
2 medium boiling potatoes, peeled and cubed |
2 medium carrots, sliced |
1 1/2 teaspoons garam masala |
1 teaspoon chili powder |
1 cup cauliflower floret (1 small head) |
1/2 cup light coconut milk |
Directions:
1. Pulse ginger and garlic in a blender or food processor until they are both finely chopped. Add the tomatoes with the juice and the cayenne pepper. Pulse together until combined but don't let it turn into a puree. Set aside.
2. Heat oil in a nonstick pan or large skillet over medium heat. Add onion and bell pepper. Cook, stirring frequently, until softened. About 10 minutes. Stir in potatoes, carrots, garam masala, and chili powder. Cover and cook over medium-low heat for 10 minutes. Stir occasionally to keep from sticking.
3. Add cauliflower tomato mixture, and 1/2 cup water. Simmer for 20 minutes uncovered.
4. Remove from heat, stir in coconut milk, and season with pepper.
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