Traditional Yellow Curried Vegetables

Curry leaves can be hard to find, but the difference in taste from curry powder alone is noticeable. I usually use both together. Photo Source

| Yield: 6 servings | Cook Time: 1 hour |

Ingredients

2 tbsp coconut oil

2 cups broccoli (or use cauliflower)

2 medium or 4 small potatoes, cut into cubes

1 red or green pepper (for color), cut into strips

1 medium or 2 small onions, diced

4 cloves garlic, minced

1 can coconut milk

2 (15 oz) cans chickpeas

1/2 lemon (juiced)

Salt to taste

1 tbsp curry powder

3 curry leaves

2 bay leaves

3 cardamom pods

1 tsp cinnamon

1 tbsp cumin

2 tsp tumeric

2 tbsp chili flakes (or more, depending on taste)

1 tbsp garam masala

Preparation

Cook’s Note: Spices really make this dish. You can definitely taste the difference if using whole spices as compared to just curry powder. Spices like cardamom pods and garam masala are more expensive, but a little goes a long way and they last for a long time

Chop all the vegetables and heat your pan on medium low. I use a large wok for this dish but any wide, relatively shallow pan will do.

Heat the oil and add all the spices into it. Cook until fragrant but stir often to make sure they don’t burn.

Add the onions and a generous pinch of salt and cook until softened.

Add potatoes and cook for 10 minutes, or until slightly softened. Add in coconut milk and garlic, and simmer until potatoes can be pierced with a fork but aren’t completely done.

Broccoli, pepper and chickpeas come last, and should cook until the broccoli is soft but not wilted.

Make sure to taste! Pour the lemon juice in at the end and stir, then serve warm over rice or quinoa.

Alternatively, you can take the spice mixture out and add another tablespoon of coconut oil before adding the onions. The spiced oil can be drizzled over the final dish if you prefer a milder curry.