Enhanced Vegetarian Curry

Ingredients

Fresh cilantro

1/4 cup, chopped (for garnish)

Salt

to taste

Vegetable broth

2 cups

Coconut milk

1 can (13.5 oz)

Cauliflower

1 medium head, cut into florets

Bell pepper

1 large, diced (any color)

Carrots

2 medium, sliced

Potatoes

2 medium, diced

Cayenne pepper

1/2 teaspoon (adjust to taste)

Turmeric

1 teaspoon

Coriander

1 teaspoon

Cumin

1 teaspoon

Curry powder

2 tablespoons

Fresh ginger

1 tablespoon, grated

Garlic

3 cloves, minced

Onion

1 large, chopped

Vegetable oil

2 tablespoons

Instructions

1. In a large pot, heat the vegetable oil over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
3. Stir in the curry powder, cumin, coriander, turmeric, and cayenne pepper. Cook for another 1-2 minutes, allowing the spices to bloom and coat the onions.
4. Add the diced potatoes, sliced carrots, diced bell pepper, and cauliflower florets. Stir to combine and cook for about 5 minutes, stirring occasionally.
5. Pour in the coconut milk and vegetable broth. Stir well, bring to a boil, then reduce the heat and simmer for 20 minutes, or until all vegetables are tender and the flavors have melded.
6. Taste and season with salt as needed.
7. Serve hot over steamed rice or with warm naan bread.
8. Garnish with freshly chopped cilantro before serving.