Vegetable Curry Recipe
Original recipe appeared in Truly Healthy Vegan Cookbook: 90 Whole-Food Recipes with Deliciously Simple Ingredients by Dianne Wenz. This recipe is republished with permission from Dianne Wenz, Rockridge Press, and Callisto Media.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."
Servings: 6 servings
Calories: 202kcal
Ingredients
- 1 teaspoon neutral-flavored oil such as grapeseed or avocado, vegetable stock, or water
- 1 medium-sized yellow onion diced
- 3 cloves garlic 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.
Nutrition
Calories: 202kcal | Carbohydrates: 26g | Protein: 7g | Fat: 6g | Saturated Fat: 4g | Sodium: 686mg | Fiber: 7g | Sugar: 8g