And what do I love most about curries? Veggies and coconut milk. Since I wanted to keep this vegetarian/vegan friendly, I served it over coconut quinoa for added protein and fiber. I have to say it was a lovely choice. It really marries the dish together well (but completely optional). The rest of the recipe is basically veggies of your choice and a special mix of spices. I went with broccoli, carrot, onion, snow peas and tomato, but you could go with just bell peppers and onion, potatoes, cauliflower, etc. – whatever you wish! As for the spices I kept it simple with curry powder* and a pinch of cayenne. But you could also just add a dried red chili for a similar effect. Extra turmeric, cinnamon or cumin would also be lovely. *Note: Curry powder is not a common ingredient used in traditional Indian cooking, but rather an invention of the British to evoke the flavors of Indian cuisine. The term “curry” in Indian cooking refers to a sauce or gravy served with vegetables or meat. (source) The end result? A super simple, veggie-packed (vegan and GF-friendly) curry that will please a crowd. Even those on the fence about curries should try this recipe as it’s heavy on the coconut milk and light on the spices. I think you’re going to love it. It’s: WarmComfortingSatisfyingRich but healthyNot too spicyPerfectly sweet& Loaded with veggies Enjoy!
