Vegetarian Curry: Great Vegan Recipe

For vegetarians, the dish of vegetarian curry is so familiar; however, you do not have to be a vegetarian to fully enjoy it. Try our recipes below and tell us how much you love it.

• Yield: 2 servings
• Total Time: 45 minutes
• Prep Time: 15 minutes
• Cook Time: 30 minutes

Ingredients:

• 2 tablespoons coconut oil
• 1 large yellow onion, finely diced
• 4 medium cloves garlic, minced
• One 2-inch piece fresh ginger, peeled and finely grated (1 tbsp.)
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon cayenne
• 2 tablespoons tomato paste
• 3 cups vegetable broth
• 1 cup light coconut milk
• One 3-inch cinnamon stick
• Fine sea salt and freshly ground black pepper
• 1 small cauliflower, broken into 1-1/2-inch florets (about 4 cups)
• 1 lb. sweet potatoes, peeled and cut into 1-inch chunks (about 3 cups)
• 2 medium tomatoes, cored, seeded, and coarsely chopped (about 1-1/2 cups)
• 2 large carrots, peeled and cut into 1/2-inch chunks (about 1 cup)
• 2 zucchini, cut into 1/2 inch chunks
• One 15-1/2-oz. can chickpeas, drained and rinsed
• 1⁄2 cup baby spinach (about 4 lightly packed cups)
• 3 tablespoons fresh lime juice
• 2 teaspoons finely grated lime zest
• 3 tablespoons chopped fresh cilantro 

Directions

In a large heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 2 to 3 minutes. Reduce the heat to medium and add the garlic and ginger; cook, stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds. Add the tomato paste and stir until well blended, about 1 minute.

Add the broth, coconut milk, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil.

Reduce the heat to medium low or low and simmer for 10 minutes.

Add the cauliflower, sweet potatoes, tomatoes, and carrots. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 15-20 minutes.

Stir in the chickpeas, spinach, zucchini, lime juice, and zest; cook until the spinach has wilted, about 3-5 minutes more. Serve garnished with the cilantro.

Nutritional Information Per Serving:

Calories: 456; Total Fat: 23.2 g; Carbs: 56.5 g; Dietary Fiber: 12.8 g; Protein: 11.9 g; Cholesterol: 0 mg; Sodium: 672 mg