VEGAN VEGETABLE CURRY

Vegan Vegetable Curry image

This flavorful Indian vegetable curry is a treat on its own. Serve with warm parathas, chapati, naan, or rice. Perfect for curry night or meatless Mondays!

Provided by manju

Categories World Cuisine Recipes Asian Indian

Time 55m

Yield 6

Number Of Ingredients 15

Ingredients

4 green chile peppers
3 tablespoons grated fresh coconut
1 (1 inch) piece ginger root, minced
4 cloves garlic
2 tablespoons vegetable oil
3 onions, chopped
1 small head cauliflower, cut into florets
3 small potatoes, peeled and cubed
1 ½ (10 ounce) packages frozen peas
1 teaspoon ground turmeric
1 teaspoon ground coriander
salt to taste
water to cover
¼ cup chopped fresh cilantro
1 teaspoon garam masala

Steps:

Combine green chile peppers, coconut, ginger, and garlic in the bowl of a food processor; grind into a paste.
Heat oil in a large skillet over medium-high heat. Add curry paste and cook and stir for 1 to 2 minutes. Add onions, cauliflower, potatoes, peas, turmeric, and coriander. Season with salt. Cook until vegetables soften slightly, about 5 minutes. Cover with water and increase heat to high. Bring to a boil, reduce heat, and simmer until water has reduced and vegetables are tender, 25 to 30 minutes.
Sprinkle with fresh cilantro and garam masala right before serving.

Nutrition Facts : Calories 245.1 calories, Carbohydrate 42.2 g, Fat 6.1 g, Fiber 9 g, Protein 8.5 g, SaturatedFat 1.6 g, Sodium 134.5 mg, Sugar 12.1 g