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Vegetable Curry (easy, 30-minute recipe)

Learn how to make the most satisfying, creamy, delicious vegetable curry, and it all happens in one pot in under 30 minutes!

INGREDIENTS 1 tsp coconut oil 4 green cardamom pods  1 yellow onion ½ tsp turmeric ½ to 1 tsp cayenne  1 tbsp ginger garlic paste 2 sweet potatoes  2 potatoes 1 large carrot 1 green bell pepper  2 cups green beans  1½ cups vegetable stock  14 oz chickpeas 1½ tbsp curry powder 14 oz coconut milk 2 tbsp lemon juice 2 tbsp cilantro Salt to taste

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– Add onions to the pot with salt, then add cardamom and saute until they sweat. – Add the turmeric, cayenne and ginger-garlic. Stir-fry for 30 seconds. – Add the sweet potatoes, potatoes, and carrots. Season with some salt and cover the pan. – Turn the heat to low and let the vegetables cook about five minutes. If the veggies start to stick, add a little water.

– Add green beans and green peppers and ½ cup of water or vegetable stock. Cover and cook five more minutes. – Once potatoes are tender stir in the chickpeas, curry powder and another cup of vegetable stock. Bring to a boil. – Add coconut milk and scallions, if using, and let the curry heat through. – Stir in the lemon and cilantro and add more salt if needed. Serve hot.

Watch how to make this tasty and easy Vegetable Curry

Serve with:

Jeera Rice

Vegan Cucumber Raita

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