Easy Vegetable Curry

This easy vegetable curry is simple to make and packed with fresh flavor from roasted veggies and plenty of delicious Indian spice. Plus, it’s vegetarian, vegan, and gluten-free too!

This vegetable curry might seem complex, but it’s actually an easy dish that’s simple enough to throw together for a weeknight meal. This easy veggie curry is packed to the brim with fresh veggies and is sure to be a winner with any curry lover!

Recipe

Ingredients

• 2 cups basmati rice dry
• 2 cauliflower heads cut into small florets
• 1 tsp turmeric
• 2 green bell peppers cut into bite-sized pieces
• 2 onions finely sliced
• 2 tbsp ginger paste or minced ginger
• 4 cloves garlic finely sliced
• 2 tsp garam masala
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp ground cloves
• 2 vegetable stock cubes
• 2 tbsp tomato puree
• 4 tomatoes cut into wedges
• 2 red chilis cut in half, seeds left in
• 2 cups green beans
• handful slivered almonds for garnish
• fresh cilantro finely chopped, for garnish
• olive oil for cooking
• salt to taste

Instructions

• Preheat the oven to 400F degrees.
• Place the basmati rice in a large saucepan, add a pinch of salt and enough cold water to cover the rice. Bring to a boil, then reduce to a simmer and cook for 12 minutes. Drain if needed. Set aside and keep warm.
• Arrange the cauliflower florets on a baking sheet and drizzle with vegetable oil. Sprinkle over the turmeric and toss to coat. Roast in the oven for 15 minutes.
• Add the green peppers to the baking sheet with the cauliflower and cook for an additional 20 minutes, or until the veggies are softened and beginning to brown.
• In a small pot, bring 2 cups of water to a boil. Dissolve the stock cubes and tomato puree in the hot water. Remove from heat and set aside.
• Heat 2 tbsp of olive oil in a large pan. Add the sliced onion, and cook for 5-6 minutes until the onion has begun to turn golden and soften.
• Add the ginger paste, garlic, garam masala, coriander, cinnamon, and cloves the pan and cook for a couple of minutes until fragrant.
• Add the tomato wedges, chili peppers, tomato stock (that you made in previous steps) and green beans to the pan. Cook over high heat for 6-7 minutes until the sauce has thickened. Add salt, to taste.
• Remove the cauliflower and green peppers from the oven and add them to the pan, mix well to coat all the vegetables in the curry sauce.
• Fluff up the basmati rice with a fork, and serve alongside the vegetable curry.
• Garnish with the almonds and fresh cilantro, as desired.

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