mixed vegetable curry

Indian food is quickly becoming our favorite food to make and order, and I love that it is easily meat- & diary-free without losing any of it's inherent deliciousness. I'm not a huge fan of coconut milk, so finding a yummy curry recipe that isn't reliant on it isn't easy, but this one is pretty good and very easy.

This looks like a lot of ingredients, but it's just the spices for curry. If you have a pre-mixed curry you like, that would work too!

Mixed Vegetable Curry
6 servings | 450 calories | 6g fat/ 87g carbs/ 18g protein
3 tbsp coconut or avocado oil
1 6oz can of tomato paste
1 large onion, chopped
1 tbsp fresh grated ginger
2 tbsp garam masala
1 tsp ground coriander
1 tsp ground cumin
1 tsp salt
1/2 tsp cloves
1/2 tsp cinnamon
1/2 tsp turmeric
1/2 tsp black pepper
2 cups water
1 crown cauliflower, chopped to florets
2 carrots, chopped
2 cups spring peas
(you can use just about any vegetables you want)

1 cup long-grain basmati rice, uncooked
1 tsp salt
fresh cilantro, chopped

Directions:
Coat the bottom of a large saucepan with oil and place over medium heat.
When oil is hot, add onion and saute until softened.
Add tomato paste, ginger, garam masala, coriander, cumin, turmeric, and black pepper, stir until fragrant.
Add water, cauliflower, and carrots. Bring to a simmer and cook, covered, for 20 minutes, stirring occasionally.
While this cooks, prepare rice.
Add peas and continue to cook until heated.
Serve with cooked rice and chopped cilantro on top.

Matt Rating:
8.5 // "Really good, could use chutney on top next time"