:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/GQGyIFDV3ykejAGrwH65/c2e04c299f6af7845d1ccde61c4560.png "Quick & Easy Vegan Curry")
Quick & Easy Vegan Curry
This Vegan Curry recipe is perfect to make for a week. With vegetables, chickpeas, and a delicious blend of spices, it will definitely excite your taste buds.
Ingredients
- 2 tablespoon of oil
- 1 onion
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 Cup of cauliflower florets
- 1 Cup of broccoli florets
- 1 can of chickpeas, drained
- 1 can of diced tomatoes
- 1 Cup of vegetable broth
- 1 teaspoon of turmeric
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of garam masala
- 1⁄2 teaspoon cayenne pepper
- Salt, to taste
- Cilantro, chopped (for garnish)
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Directions
Heat the oil in a large pot over medium heat.
Add onions, garlic and ginger and sauté until the onions are translucent.
Add bell peppers, cauliflower, and broccoli and saute for 5-7 minutes.
Add turmeric, cumin, coriander, garam masala, and cayenne pepper. Stir to combine and cook for 1-2 minutes.
Add chickpeas, diced tomatoes and vegetable broth. Stir to combine.
Bring it a boil, then reduce heat to low and let it simmer for 20-25 minutes or until vegetables are cooked through.
Season with salt according to your taste.
Serve hot with rice or quinoa, and garnish with chopped cilantro.
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TammersQuick & Easy Vegan Curry
This Vegan Curry recipe is perfect to make for a week. With vegetables, chickpeas, and a delicious blend of spices, it will definitely excite your taste buds.
Heat the oil in a large pot over medium heat.
Add onions, garlic and ginger and sauté until the onions are translucent.
Add bell peppers, cauliflower, and broccoli and saute for 5-7 minutes.
Add turmeric, cumin, coriander, garam masala, and cayenne pepper. Stir to combine and cook for 1-2 minutes.
Add chickpeas, diced tomatoes and vegetable broth. Stir to combine.
Bring it a boil, then reduce heat to low and let it simmer for 20-25 minutes or until vegetables are cooked through.
Season with salt according to your taste.
Serve hot with rice or quinoa, and garnish with chopped cilantro.
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