Simple Vegetable Curry
![Close up of a bowl of curry with white rice.](https://healthmatters.idaho.gov/wp-content/uploads/2020/01/recipe.fw_-7-1024x420.png)
This simple curry is warm, hearty, and a great way to get a lot of vegetables into one dish.
Heat oil in Dutch oven over medium-high heat. Add onion and ginger, cover and cook 3 minutes. Reduce heat to medium.
Add curry powder and garlic, and cook 30 seconds, or until fragrant, stirring constantly. Add cauliflower and potatoes and cook, stirring often, 5 minutes, or until they soften.
Add tomatoes, 1/4 cup cilantro, 1/2 cup water and pinch of salt. Simmer, reduce heat, and cook, covered, 15 minutes, or until vegetables are tender. Stir in peas and remaining cilantro; cook, covered, 2 minutes, or until peas are tender.
Serve over rice or with pita bread on the side.
Recipe from: Vegetarian Times
Ingredients
Directions
Heat oil in Dutch oven over medium-high heat. Add onion and ginger, cover and cook 3 minutes. Reduce heat to medium.
Add curry powder and garlic, and cook 30 seconds, or until fragrant, stirring constantly. Add cauliflower and potatoes and cook, stirring often, 5 minutes, or until they soften.
Add tomatoes, 1/4 cup cilantro, 1/2 cup water and pinch of salt. Simmer, reduce heat, and cook, covered, 15 minutes, or until vegetables are tender. Stir in peas and remaining cilantro; cook, covered, 2 minutes, or until peas are tender.
Serve over rice or with pita bread on the side.