Curried Veggies

"In a cast-iron skillet or a large pan, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until the onion starts changing color. This should take 5 to 7 minutes. Add the garlic and ginger and cook, stirring, for another minute, to blend the flavors. Add the curry powder and cayenne and stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended, about 1 minute."

"Veggies: 1 cup peas 2 medium potatoes, diced 1 carrot, peeled and chopped 2 cups cauliflower, broken into florets ½ jalapeño pepper, seeded and chopped ½ cup coarsely chopped tomatoes To combine: 2 cups vegetable stock or water 1 cup light or full-fat coconut milk 1 15-ounce can chickpeas, drained and rinsed Sea salt and freshly ground black pepper 2 tablespoons freshly squeezed lime juice 2 tablespoons chopped fresh cilantro"

Serves 3 to 4 people. The dish begins by sautéing onion, garlic, and ginger, then toasting curry powder and cayenne with tomato paste. Peas, potatoes, carrot, cauliflower, jalapeño, and tomatoes are added and warmed before pouring in vegetable stock, coconut milk, and chickpeas. The curry is seasoned with salt and pepper, simmered covered for 20–25 minutes until vegetables are tender, and finished with lime juice and chopped cilantro. The recipe pairs with rice for a gluten-free, warming, creamy vegetarian meal that balances spice, acidity, and coconut richness.

Read at Alternative Medicine Magazine