Hearty Vegan Vegetable Curry
Ingredients
- 1 tbsp coconut oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 thumb-sized piece of ginger, grated
- 1 red chili, finely chopped
- 1 tbsp curry powder
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 can diced tomatoes
- 1 cup vegetable broth
- 1 small sweet potato, diced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1 cup baby spinach
- 1 cup canned chickpeas, drained and rinsed
- Salt and pepper to taste
Preparation
Heat the coconut oil in a large pot over medium heat.
Add onion, garlic, ginger, and chili; sauté until softened and fragrant.
Stir in curry powder, garam masala, and turmeric; cook for about 1 minute to release aromas.
Add diced tomatoes and vegetable broth; bring the mixture to a simmer.
Add sweet potato, bell pepper, zucchini, cauliflower, and broccoli; cover and cook until vegetables are tender, about 15-20 minutes.
Stir in baby spinach and chickpeas; cook until spinach wilts and chickpeas are heated through.
Season with salt and pepper to taste, then serve hot.
