Versatile Veggie Curry
I have been making a variation of this curry for years now. It’s a recipe I turn to when I don’t know what to make, but have some vegetables on hand and I want something warming and comforting. The vegetables in this recipe are more of a guideline and suggestion, honestly, whatever you have leftover in your fridge should work! I love it with broccoli, red pepper, and cherry tomatoes just as much. I’ve also been known to add 2 cans of coconut milk instead of the broth, to make this a creamier, richer curry! Always serve with a generous amount of rice or warm naan bread for max comfort.
2 tbsp olive oil
1 yellow onion, diced
3 cloves of garlic, minced
1 inch chunk of fresh ginger, grated with a microplane
1 tbsp curry powder
1 tsp ground cumin
½ tsp ground turmeric
½ tsp sea salt
1 tbsp tomato paste
1 sweet potato, cubed (can be peeled or unpeeled)
½ head cauliflower, chopped into small florets
1 small zucchini, sliced into half moons
1 can 400 ml coconut milk
1 cup chicken broth
1 tbsp red curry paste
1 tsp fish sauce
Optional: crispy red cabbage, cilantro, lime juice to top!Recipe
- Heat olive oil in a pot on medium high heat. Add the onion and cook until softened, about 2-3 minutes. Then add the garlic and ginger. Stir together, and cook for an additional 2 minutes.
- Add the spices and salt and really stir and cook them into the onion base. Finally, add the tomato paste. Stir and sauté for 5 minutes, or until the mixture starts to resemble a deep brown paste.
- Add the sweet potatoes, cauliflower and zucchini. Stir to coat.
- Add the coconut milk and broth. Allow the curry to come to a boil, add the red curry paste and fish sauce, then reduce the heat to a simmer.
- Allow the curry to cook for 20 minutes, or until the sweet potatoes and cauliflower have fully softened.
- Service with rice or warm naan bread.