Enhanced Vegetable Curry

Ingredients

Vegetable oil

2 tablespoons

Onion

1 medium, chopped

Garlic

3 cloves, minced

Ginger

1 tablespoon, grated

Curry powder

2 tablespoons

Turmeric

1 teaspoon

Cumin

1 teaspoon

Coriander

1 teaspoon

Cayenne pepper

1/2 teaspoon (adjust to taste)

Salt

1 teaspoon (adjust to taste)

Vegetable broth

2 cups

Coconut milk

1 can (14 oz)

Carrot

1 large, sliced

Potato

1 medium, diced

Bell pepper

1 medium, diced

Cauliflower florets

2 cups

Green peas

1 cup, frozen or fresh

Fresh cilantro

1/4 cup, chopped

Lime juice

2 tablespoons

Instructions

1. In a large pot, heat the vegetable oil over medium heat. Once hot, add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and grated ginger, cooking until fragrant, about 1-2 minutes.
3. Add the curry powder, turmeric, cumin, coriander, cayenne pepper, and salt to the pot. Stir well to coat the onions and spices, cooking for another 1-2 minutes to deepen the flavors.
4. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
5. Add the sliced carrots, diced potatoes, diced bell pepper, cauliflower florets, and green peas. Stir to combine all the vegetables with the curry base.
6. Cover the pot and let it simmer for about 20 minutes, or until the vegetables are tender and infused with the spices.
7. Remove from heat and stir in the chopped cilantro and lime juice for a fresh burst of flavor.
8. Serve the vegetable curry hot, paired with steamed basmati rice or warm naan bread.