Ingredients:
- For the curry base:
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 medium tomatoes, pureed (or 1 cup canned crushed tomatoes)
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1 teaspoon red chili powder (adjust to taste)
- 1 cup coconut milk (full fat or light)
- For the vegetables:
- 1 cup cauliflower florets (optional)
- 1 cup diced carrots (optional)
- 1 cup green beans, chopped (optional)
- 1 cup diced bell peppers (optional)
- 1 cup cooked chickpeas (canned or freshly boiled)
- 1 cup baby spinach leaves (optional)
- For garnish:
- Fresh cilantro leaves, chopped
- Fresh lime wedges
- Toasted cashews (optional)
- Optional:
- Steamed basmati rice or flatbread for serving
Instructions:
- Prepare the spice base:
- Heat the coconut oil in a large pan or wok over medium heat.
- Add cumin and mustard seeds. When they begin to pop, add the onion and saut茅 until golden brown.
- Stir in the garlic and ginger, cooking for 1-2 minutes until fragrant.
- Build the curry:
- Add the tomato puree and cook until the oil starts to separate, about 5 minutes.
- Stir in turmeric, ground coriander, garam masala, and chili powder. Cook for 1 minute to bloom the spices.
- Cook the vegetables:
- Add the cauliflower, carrots, green beans, and bell peppers. Mix well to coat the vegetables in the spice mixture.
- Pour in the coconut milk and 1/2 cup of water. Stir to combine and bring to a simmer.
- Cover and cook for 10-12 minutes, or until the vegetables are tender but still have a slight crunch.
- Add the chickpeas:
- Stir in the cooked chickpeas and baby spinach leaves (if using). Cook for another 2-3 minutes until heated through and the spinach is wilted.
- Adjust salt and spice levels to taste.
- Serve and garnish:
- Serve the curry hot, garnished with fresh cilantro, a squeeze of lime, and toasted cashews if desired.
- Pair with steamed basmati rice or warm vegan flatbreads.
This vibrant, creamy curry is rich in flavors and nutrients, making it a comforting and wholesome meal with a delightful Indian flair! 馃尡