Vegetable Madras Curry

As a vegan, I’m always looking for tasty and interesting ways to nourish.  At this time of the year I tend to seek out recipes that give off that sense of warmth.

Curry is one “sure fire” way to warm you.  Curry has health benefits too.  Curry has been shown to benefit our health in a number of ways.  It has been tested with positive results against cancer, heart disease, Alzheimer’s, inflammation, bone health, immune system benefits, antiseptic against bacterial infection and is good for your liver.  Add some curry to your diet.  The benefits are plenty.

Vegetable Madras Curry:  (all of my ingredients are organic and non-GMO)

1 tbsp olive or avocado oil

1 yellow onion, sliced

3 garlic cloves, minced

a small piece of fresh ginger, about 1 inch, peeled and finely grated

1 tbsp madras curry powder

28 oz. can crushed tomatoes

2 cups veggie broth

4 medium potatoes, peeled and chopped

1/2 head of cauliflower cut into florets

1 cup frozen peas

2 cups baby spinach

Cooked brown or basmati rice to serve this delicious curry on top of.

Heat the oil in a large sauce pan.  Sautéed the onion for 10 minutes until slightly carmelized.  Add the garlic, ginger and curry powder.  Cook, stirring, until fragrant about 2 minutes.

Add the veggie stock, the tomatoes, potato and cauliflower.  Bring to a boil.  Reduce to low heat and cook for 20 minutes until veggies are tender.  Add the peas and spinach.  Cook another 3 minutes or so until all is heated through and the spinach leaves have wilted.

Scoop on top of the rice.  Serve with a side salad and a piece of naan bread and you have a comforting winter vegan meal that will leave you well nourished and feeling toasty warm on a cold winter night.

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