Vegetable Curry
Servings: 6
Calories: 196kcal
Ingredients
- 1- 14.5 oz. can diced tomatoes
- 3 Tablespoons olive oil, divided (2 and 1)
- 3 teaspoons mild or sweet curry powder
- 1 teaspoon red curry powder
- 1 teaspoon garam masala
- 2 onions, minced (about 2 cups)
- ½ medium yam, cut into ½ inch pieces, about ¾ cup
- 1 medium red potato, cut into ½ inch pieces
- (You may switch out your yam for 2 red potatoes or vice versa)
- 3 cloves garlic, minced
- 1 Tablespoon fresh ginger, grated or minced
- 1 Tablespoon tomato paste
- 1 Serrano chile, stemmed, seeded, and minced
- (Seeds may be added if you want to increase heat)
- ½ head cauliflower, trimmed, cored, and cut into 1-inch florets, about 3 cups
- 1 ¼ cups water
- 1- 14.5 oz. can chickpeas, drained and rinsed
- ½ teaspoon salt, or to taste
- 1 ½ cups frozen peas, about 6 ounces
- ½ cup plain Greek yogurt, For vegan option, use coconut yogurt, cream or milk
Optional:
- ½ cup fresh cilantro, chopped
- Unsalted cashews and chopped green onions for garnish
Instructions
- Pulse 14.5 ounces tomatoes, with their juice, in a food processor until mostly smooth, about 8 pulses.
- Heat 2 Tablespoons oil in a large Dutch oven over medium-high heat until shimmering. Add 3 teaspoons mile or sweet curry, 1 teaspoon red curry, powders and 1 teaspoon garam masala, and cook until fragrant, about 10 seconds. Add 2 minced onions, ½ cut yam and 1 cut potato and cook, stirring occasionally, until the onions are browned and the vegetables are softened slightly, about 7 minutes. Reduce the heat to medium. Clear the center of the pot, stir in the remaining 1 Tablespoon oil, 3 minced garlic, 1 Tablespoon ginger, 1 Tablespoon tomato paste, and 1 minced chile, and cook about 30 seconds. Add ½ cauliflower and cook, stirring occasionally, until the spices coat the florets, about 2 minutes.
- Stir in the processed tomatoes, 1 ¼ cup water, 14.5 ounces chickpeas, and ½ teaspoon salt, scraping up any browned bits. Bring to a simmer, cover and cook, stirring occasionally, until the vegetables are tender, about 15 minutes.
- Stir in 1 ½ cups peas and continue to cook until heated through, about 2 minutes longer. Off the heat, stir in ½ cup yogurt. Serve over rice with ½ chopped cilantro, cashews and green onions for garnish.
Nutrition
Calories: 196kcal | Carbohydrates: 27g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 1mg | Sodium: 345mg | Potassium: 814mg | Fiber: 7g | Sugar: 8g | Vitamin A: 623IU | Vitamin C: 65mg | Calcium: 88mg | Iron: 2mg