Vegetable Curry

Tender potatoes, cauliflower, carrots, and peas simmer in a fragrant tomato-coconut curry sauce for a creamy, satisfying vegetarian dinner.

Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Stovetop

Ingredients

• 2 tablespoons vegetable oil
• 1 medium yellow onion
• 3 cloves garlic
• 1 tablespoon fresh ginger
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 14.5 ounces canned diced tomatoes
• 13.5 ounces unsweetened coconut milk
• 1 cup vegetable broth
• 1 pound potatoes
• 1 small head cauliflower
• 3 medium carrots
• 1 cup frozen peas
• 1.25 teaspoons kosher salt
• 1 medium lime
• 0.25 cup fresh cilantro

Cooking instructions

1. Heat the oil in a large Dutch oven or deep skillet over medium heat. Add the onion and cook until softened, 5 minutes. Stir in the garlic and ginger and cook for 1 minute. (about 6 min) — Medium heat
2. Add the curry powder and cumin. Stir for 30 seconds, until fragrant. Add the tomatoes, coconut milk, broth, and salt; stir to combine. (about 1 min) — Medium heat
3. Add the potatoes, cauliflower, and carrots. Bring to a gentle boil, then reduce the heat, cover, and simmer until the potatoes and carrots are nearly tender, 20 to 25 minutes. Stir occasionally. (about 25 min) — Low simmer
4. Uncover, stir in the peas, and simmer until the peas are hot and the vegetables are fully tender, 4 to 5 minutes. The sauce should coat the vegetables; simmer a few minutes longer if it seems thin. (about 5 min) — Low simmer
5. Remove from the heat. Stir in the juice of half the lime, then taste and adjust the salt. Garnish with cilantro and serve with rice or warm naan, if desired. (about 2 min) — Off heat