Simple Vegetable Curry

Close up of a bowl of curry with white rice.

This simple curry is warm, hearty, and a great way to get a lot of vegetables into one dish.

 2 tsp olive oil
 1.25 cups thinly sliced onion
 2 tsp fresh ginger, minced
 1 tbsp curry powder
 2 cloves garlic, minced
 4 cups cauliflower florets
 1.50 lbs red or white potatoes, peeled and cut into 1.5 inch pieces
 1 cup canned crushed tomatoes
 ½ cup chopped cilantro
 1 cup frozen peas

1

Heat oil in Dutch oven over medium-high heat. Add onion and ginger, cover and cook 3 minutes. Reduce heat to medium.

2

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.

3

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

 2 tsp olive oil
 1.25 cups thinly sliced onion
 2 tsp fresh ginger, minced
 1 tbsp curry powder
 2 cloves garlic, minced
 4 cups cauliflower florets
 1.50 lbs red or white potatoes, peeled and cut into 1.5 inch pieces
 1 cup canned crushed tomatoes
 ½ cup chopped cilantro
 1 cup frozen peas

Directions

1

Heat oil in Dutch oven over medium-high heat. Add onion and ginger, cover and cook 3 minutes. Reduce heat to medium.

2

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.

3

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.

Simple Vegetable Curry