Effortless Vegan Curry (Print Version)
# Ingredients:
→ Base
01 -
1 Scotch Bonnet pepper, chopped small (swap for Jalapeno if needed)
02 -
1 medium onion, chopped into tiny bits
03 -
3 garlic cloves, minced to a paste
04 -
1 teaspoon ginger, freshly grated
→ Spices
05 -
Salt to your liking
06 -
1 teaspoon of ground turmeric
07 -
1 teaspoon ground allspice
08 -
Hot sauce if you like it spicier
09 -
1-2 tablespoons of curry powder (Jamaican or regular)
→ Liquids
10 -
1½ cups of vegetable broth or stock
11 -
Half a can of coconut milk (about 7oz/200ml)
→ Vegetables
12 -
1 cup broccoli cut into florets
13 -
1 tomato, diced into small pieces
14 -
1 medium potato, cubed
15 -
1 medium carrot, sliced thin
16 -
1 cup cauliflower florets
17 -
1 can chickpeas (about 1½ cups/250g)
# Instructions:
01 -
Heat up a bit of oil in a big pot on medium heat. Add the onions and cook for 2-3 minutes until they soften and become see-through.
02 -
Stir in the ginger, allspice, garlic, Scotch Bonnet, turmeric, and curry powder. Cook for a minute until it starts smelling amazing.
03 -
Stir in the broth and coconut milk, then bring everything to a gentle boil. Toss in the tomato, carrot, and potato. Let it simmer for about 3-4 minutes.
04 -
Add the cauliflower, chickpeas, and broccoli at this stage. Sprinkle in some salt. Let it cook for about 5-8 minutes until the veggies are tender.
05 -
Turn off the stove. Give it a taste and adjust with hot sauce or more salt if needed.
# Notes:
01 -
Boost the flavor by adding extra allspice and turmeric in place of curry powder if you don't have it.
02 -
Use more or less liquid based on how thick or thin you want it to be.
03 -
Feel free to swap the veggies for others you prefer or have handy.