Danny’s Veggie Curry
I’m just going to leave this ridiculously nourishing and delicious veg curry right here… this "curry" is made from scratch, so the paste and flavor is a little prep time consuming but oh so worth it. You will make it again and again.
Ingredients
CURRY
- 2 tbsp coconut oil or ghee
- 1 yellow onion finely diced
- 4-6 cloves garlic
- 1 jalapeño seeds and ribs removed
- 12 inch ginger knob peeled
- 3 tbsp curry powder
- 2 tbsp coconut sugar
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp ground Cardamom
- 1 tsp paprika
- Pinch cayenne pepper
- 2 tbsp tomato paste
- 2 cans coconut milk
- 1 cup bone broth
VEGGIES
- 1 head cauliflower in 1-inch florets
- 3 sweet potatoes pealed and cut into 1/2 inch pieces
- 1 29oz can chickpeas
- 1 cup snap peas
- Salt + pepper
GARNISH
- Lemon or lime wedges, Mint leaves, Avocado, Sliced chilis or serranos, Pea halves
Instructions
- Start by prepping and measuring all the components of the curry, this will save you. Add the onion to a food processor and create a mince –add to a bowl. Then do the same to the garlic, ginger, and jalapeno combined and add to a prep bowl. Measure the spices. Prepare the veggies. Rinse and drain the chickpeas. Remove ends and stems fro the peas. And we are ready to rock.
- Over medium heat in a dutch oven, melt the coconut oil.
- Stir in the diced onion and let it soften for 3 minutes. Add the garlic, ginger, and jalapeño and cook all together for about 5 minutes.
- Add all the ground spices to the onion mixture and cook for 2 more minutes, stirring constantly, so the spices do not burn.
- Stir in the tomato paste and cook for 2 more minutes.
- Add the cauliflower and sweet potato and get them all coated in the mixture so it gets in all the nooks and crannies.
- Add the vegetable stock and coconut milk and bring the heat up to medium-high.
- Cover and simmer until the cauliflower, and the sweet potato is almost cooked through — 8 minutes or so.
- Reduce heat to low, remove the lid and add the chickpeas and peas — combine well. Cover with the lid and continue to cook until the snap peas are just al-dente and the rest of the vegetables are cooked through.
- Add salt + pepper to taste. I do this at the end so the salt doesn't get absorbed by all the veggies.
- Serve on top of rice and garnish with avocado, cilantro, mint, basil, jalapeno,
Notes
Dish over basmati rice and garnish with lemon or lime wedges, mint leaves, avocado, sliced chilis or serranos and pea halves!