I can’t say I’ve ever been to India (though Wes Anderson has me dying to go).
Nor can I even say I’ve eaten at that many authentic Indian restaurants.
But I have tried a curry or two in my day and I know what I like in one.
This recipe is a mix of everything I love about curry all rolled into one pan.
And what do I love most about curries? Veggies and coconut milk.
Since I wanted to keep this vegetarian/vegan friendly, I served it over coconut quinoa for added protein and fiber. I have to say it was a lovely choice. It really marries the dish together well (but completely optional).
The rest of the recipe is basically veggies of your choice and a special mix of spices.
I went with broccoli, carrot, onion, snow peas and tomato, but you could go with just bell peppers and onion, potatoes, cauliflower, etc. – whatever you wish!
As for the spices I kept it simple with curry powder and a pinch of cayenne. But you could also just add a dried red chili for a similar effect. Extra turmeric, cinnamon or cumin would also be lovely.
The end result? A super simple, veggie-packed (Vegan and GF-friendly) curry that will please a crowd. Even those on the fence about curries should try this recipe as it’s heavy on the coconut milk and light on the spices. I think you’re going to love it.
Rich but healthy
Not too spicy
And loaded with veggies
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