Veggie Curry Feast
A simple, healthy, and affordable veggie curry packed with warm spices and creamy coconut milk. Perfect for a cozy winter night!
Equipment
- Cutting board
- knife
- measuring spoons,
- Measuring cups
- wooden spoon
Ingrediënten
- 1 can 15 ounces, or 425 g garbanzo beans, cooked, drained, and rinsed
- 1 head broccoli trimmed and steamed until tender
- 1 head cauliflower cleaned and chopped small
- 1½ cups 355 ml coconut milk
- 1 tablespoon 15 ml peanut oil
- 1 tablespoon 15 ml tamari or soy sauce
- 1 tablespoon 6 g curry powder
- 1 tablespoon 6 g grated gingerroot
- 2 cloves garlic grated
- 2 teaspoons garam masala store-bought or homemade
- 2 teaspoons dried basil
- 1 teaspoon turmeric
- ¼ cup 40 g shallot, chopped
- ½ teaspoon coarse sea salt
- Handful toasted slivered almonds for garnish (optional)
Instructies
- Heat the oil in a large saucepan over medium-high heat.
- Add the shallot, garlic, and ginger.
- Cook for about 2 minutes until fragrant.
- Stir in the curry powder, turmeric, garam masala, basil, and salt.
- Cook for another minute.
- Pour in the coconut milk and tamari.
- Bring to a boil.
- Add the cauliflower, cover, and let simmer for 15 minutes, or until tender.
- Coarsely mash the cauliflower, then stir in the beans and broccoli.
- Let simmer for another 5 minutes.
- Garnish with toasted slivered almonds, if desired.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with basmati rice or warm naan for a complete meal.
Wine Advice:
Pair with a crisp white wine like Riesling or a light-bodied red like Gamay.
Nutritional Information
Calories: 290 kcal | Carbohydrates: 30 g | Protein: 11 g | Fat: 15 g | Fiber: 8 g | Sugar: 5 g | Salt: 1 g
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