Delicious!
This vegan curry is one of the easiest, most delicious, and healthiest dishes you could enjoy! The ingredients are cheap, accessible, and natural. The flavor pops with spices, coconut milk, and fresh veggies! Furthermore, I believe there is no better option for your dinner tonight! So let’s take a closer look as this delicious meal that will fill your tummy and make your taste buds ask for more!
A Closer Look…
This dish contains many ingredients that are good for you and taste great too! Natural vegetables, clean sources of protein, and traditional Indian spices are sure to light you up from the inside out!
Curry and Easy Naan
The Vegetables
This dish contains simple ingredients like onions, garlic, chickpeas, potatoes, and spinach! These ingredients are easy to find almost anywhere and are very affordable! In addition, onions and garlic are great for your immune system! Also, spinach and potatoes are filled with vitamins and minerals! Last but not lease, chickpeas are a very clean and lean source of protein! A very well rounded array of vegetables…
The Seasonings
Indian spices like garam masala, turmeric, and ginger have great effects on your digestion and overall GI system. They also add a great and powerful flavor to your foods! And….they smell like heaven. Coconut milk adds some creamy goodness to the dish!
Extras…
This vegan curry is great paired with whole wheat or white flour naan or rice! My personal favorite is jasmine rice or whole wheat naan! I use this amazing recipe for naan and just substitute the white flour for whole wheat flour. I add some diced garlic, dried parsley, and cilantro into the dough before letting it sit to rise.
So give this vegan curry a go and let me know what you think in the comments below! If you are looking for more easy and delicious recipes check out my Immune Warrior Vegan Vegetable Soup!
- 1 tablespoon canola oil
- 1/2 yellow onion (diced)
- 3 cloves garlic (minced)
- 2 medium potatoes (pre-boil to cook most of the way and dice before adding to curry)
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1 tablespoon curry powder
- 1/2 teaspoon ginger powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala *optional
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup full-fat coconut milk (mix in can before adding)
- 2 1/2 cups cooked or canned (and drained) chickpeas
- 1 cup spinach (chopped) * optional
1
In a large skillet, add the canola oil, yellow onion, and garlic. Saute until fragrant.
2
Add in the potatoes, seasonings, and coconut milk.
3
Cover and simmer on low for 5-7 minutes.
4
Add in the chickpeas and stir to incorporate.
5
Simmer uncovered for another 5 minutes.
6
Add a little vegetable broth, water, or additional coconut milk if the mixture seems to dry.
7
If you want the spinach, add in now and stir until wilted and cooked.
8
Serve immediately with some rice or naan, or keep in the fridge for 4-5 days.