Creamy Veggie Curry Delight
Warm up your winter nights with this creamy veggie curry! Packed with flavor, it’s healthy, quick, and perfect for leftover broccoli.
Equipment
- large saucepan
- Knife
- Garlic grater
- Measuring cups and spoons
Ingredients
- 1 tablespoon 15 ml peanut oil
- 1½ cups 355 ml coconut milk
- 1 head broccoli trimmed and steamed until tender
- 1 head cauliflower cleaned and chopped small
- 2 cloves garlic grated
- 1 tablespoon 6 g curry powder
- 1 tablespoon 15 ml tamari or soy sauce
- 1 tablespoon 6 g grated gingerroot
- 1 teaspoon turmeric
- 2 teaspoons dried basil
- 2 teaspoons garam masala store-bought or homemade
- ¼ cup 40 g chopped shallot
- ½ teaspoon coarse sea salt
- 1 can 15 ounces, or 425 g cooked garbanzo beans, drained and rinsed
- Handful toasted slivered almonds for garnish (optional)
Instructions
- Heat the peanut oil in a large saucepan over medium-high heat.
- Sauté the shallot, garlic, and ginger until fragrant, about 2 minutes.
- Add curry powder, turmeric, garam masala, dried basil, and sea salt.
- Stir and cook for 1 minute.
- Pour in the coconut milk and tamari, then bring the mixture to a boil.
- Add the chopped cauliflower, cover the pan, and let it simmer for 15 minutes, or until the cauliflower is tender.
- Coarsely mash the cauliflower with a spoon or potato masher.
- Stir in the garbanzo beans and steamed broccoli, allowing everything to simmer for another 5 minutes.
- Garnish with slivered almonds, if desired.
Notes & Wine Advice
Wine advice:
Pair with a crisp, dry Riesling or a Sauvignon Blanc.
Nutrition values
Calories: 240 kcal | Carbohydrates: 19 g | Protein: 8 g | Fat: 15 g | Sugar: 3 g