Easy Vegetable Curry

• servings: 8 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 tsp coconut oil

4 green cardamom pods (slightly crushed)

1 medium yellow onion (diced)

½ tsp turmeric

½ to 1 tsp cayenne (use more or less based on your preference)

1 tbsp ginger garlic paste

2 medium sweet potatoes (diced into 1/2-inch cubes)

2 medium potatoes (yellow or red is fine, diced into 1/2-inch cubes)

1 large carrot (sliced into thin rounds)

1 large green bell pepper (diced)

2 cups green beans (chopped)

1½ cups vegetable stock (or water)

14 oz chickpeas (canned or cooked from scratch. Drain thoroughly before adding)

1½ tbsp curry powder (or substitute with garam masala. It will produce a slightly different flavor but works just as well)

14 oz coconut milk (one can, stirred)

3 scallions (green and white parts chopped, optional)

2 tablespoons lemon juice

2 tablespoons cilantro (chopped, for garnish)

Salt to taste

Jeera Rice (OR)

Carrot Rice

Directions

Heat the oil. Add the onions followed by the cardamom pods and saute over medium heat until the onions start to sweat and turn translucent.

Add the turmeric, cayenne and ginger garlic paste and stir-fry for 30 seconds.

Add the sweet potatoes, potatoes, and carrots. Season with some salt and cover the pan. Turn the heat to low and let the vegetables cook about five minutes. If the veggies start to stick, add some water.

Now add the green beans and green peppers and ½ cup of water or vegetable stock. Cover again and cook five more minutes.

Check to see if the potatoes and sweet potatoes are cooked and fork-tender. If they are not, continue to cook, covered, for a few more minutes.

Stir in the chickpeas, curry powder and another cup of vegetable stock. Bring the mixture to a boil.

Add the coconut milk and scallions, if using, and just let the curry heat through.

Stir in the lemon and cilantro and add more salt if needed. Serve hot.

Nutrition

• Calories: 272 kcal
• Total Fat: 13 g
• Saturated Fat: 10 g
• Unsaturated Fat: 2 g
• Sodium: 366 mg
• Total Carbohydrate: 37 g
• Dietary Fiber: 8 g
• Total Sugars: 6 g
• Protein: 7 g