Indian Coconut Curry
- 2 tablespoons olive oil
- 1 small white onion, diced
- 3-4 whole garlic cloves, minced
- 2 cups chopped cauliflower
- 2 cups chopped broccoli
- 1 cup peas
- 2 cups diced potato or sweet potato
- 1 cup diced eggplant
- 1 cup green beans
- ⅓ cup veggie broth
- ½ can tomato paste
- 1 8-oz. can full-fat coconut cream
- 1 tablespoon curry powder
- 1 teaspoon graham masala
- ½ teaspoon cayenne (optional)
- ½ teaspoon salt
- ⅓ cup chopped cilantro
- ⅓ cup Nature's Eats Unsweetened Shredded Coconut
- ⅓ cup Nature's Eats Sun Dried Tomatoes
- ⅓ cup Nature’s Eats Sliced Almonds
Good Indian food recipes include curry dishes. Indian Veggie Curry is a well-loved dish, but you can also find a few variations of Indian veggie curry options. Good Indian food is usually judged by the spices used and by the pairing of ingredients.
Pour oil into a medium skillet over medium heat, then sauté the onion and garlic for 3-5 minutes, or until softened.
Add veggies and continue to cook on medium heat. Keep the veggies vibrant and crunchy by not overcooking.
In a bowl combine broth, tomato paste, cream, and spices. Add the sauce to the veggies and continue to cook for 5-8 minutes.
Top with cilantro and Naure's Eats Sliced Almonds as a garnish and serve with either rice or quinoa, or even a salad if you prefer.
This Indian Veggie Curry dish is full of wonderful flavors. These flavors are derived from the coconut cream and tomato paste as well as the sun dried tomatoes and unsweetened shredded coconut. With the addition of cayenne, you get a little spicy kick which can be cooled off with lettuce or grounded with rice or quinoa.