Vegetable Curry Recipe

4.50 from 2 votes

Dianne says, "Vegetable curries are a favorite warming meal on cold days. I tend to make them with whatever stray bits of vegetables I have on hand to clean out the produce drawer of the refrigerator, but this combination of cauliflower, green beans, and carrots is my personal favorite. This is a Thai-style curry that uses red curry paste, but it can also be made with the green variety."

Prep Time10

Cook Time20

Total Time30

Course: Entrées

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 202kcal

Author: Jenn Sebestyen

Ingredients

1 teaspoon neutral-flavored oil such as grapeseed or avocado, vegetable stock, or water
1 medium-sized yellow onion diced
3 garlic cloves minced
1 tablespoon grated or minced fresh ginger
1 can (14 oz) light coconut milk
1 cup vegetable stock
3 tablespoons red curry paste
4 cups chopped cauliflower florets
½ pound green beans trimmed and cut into 1-inch pieces
2 carrots chopped
1 can (15 oz) chickpeas drained and rinsed
2 cups spinach
Sea salt to taste
Black pepper to taste

Instructions

Heat the oil in a large stockpot over medium-high heat. Add the onion, garlic, and ginger and cook until they begin to brown, about 5 minutes.
Add the light coconut milk, vegetable stock, and red curry paste to the pot and stir to combine. Add the cauliflower, green beans, carrots, and chickpeas. Bring the mixture to a boil, and then reduce the heat to medium-low. Cover the pot and simmer for 15 minutes, or until the vegetables have softened.
Uncover the pot and stir in the spinach, continuing to simmer, while stirring frequently until the spinach wilts. Season with sea salt and black pepper to taste.

Notes

~ For oil-free, use water or vegetable broth.

~ Republished with permission from Truly Healthy Vegan Cookbook: 90 Whole-Food Recipes with Deliciously Simple Ingredients by Dianne Wenz

Nutrition