Vegetable Curry (low-fat, WFPB)
No coconut milk, no curry paste. Just an amazing way to eat a ton of vegtables.
Servings 4 large servings
Ingredients
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 TBSP curry powder
- 1 tsp ginger powder
- 1 tsp salt
- 1/8 tsp cayenne pepper (omit for kids)
- 2 cups vegetable broth
- 3 cups cauliflower florets
- 3 cups broccoli florets
- 2 cups diced sweet potato, white potato, or butternut squash
- 1 can chickpeas, drained (optional)
- 1 can diced tomatoes, undrained (14 oz)
Add last
- 1 cup frozen peas
- 6 oz fresh spinach (2 large handfuls)
- 2 TBSP cornstarch or arrowroot starch (optional)
Instructions
- Saute onion and garlic with a few tablespoons of water in a large pot for about 5 minutes.
- Add spices and let them wake up in the heat for about a minute.
- Add all remaining ingredients except peas and spinach.
- Let simmer over med-high heat, covered, for about 15 minutes, or until the vegetables are tender.
- Add frozen peas and spinach, and stir until spinach is wilted. If you'd like a thicker sauce, mix cornstarch or arrowroot starch with 2 tablespoons of the cooking liquid in a little bowl, and whisk it back into the curry. Heat through until thickened.
- Salt and pepper to taste. If desired, serve with nuts, cilantro, lime wedges, and flat bread or rice.
