Mixed Vegetable Curry

Ingredients

• •2 tablespoons vegetable oil
• •1 medium onion, diced
• •2 cloves garlic, minced
• •1 tablespoon ginger, minced
• •2 teaspoons curry powder
• •1 teaspoon cumin
• •1 can (14 oz) diced tomatoes
• •1 can (13.5 oz) coconut milk
• •2 cups cauliflower florets
• •2 medium potatoes, cubed
• •1 cup peas
• •1 red bell pepper, chopped red bell pepper
• •1 teaspoon salt

Directions

1. 1Heat oil in a large pot over medium heat. Add diced onion and cook until softened, about 3 minutes.
2. 2Stir in minced garlic and ginger, cook for 1 minute until fragrant.
3. 3Add curry powder and cumin, stir constantly for 30 seconds to bloom the spices.
4. 4Pour in the diced tomatoes and coconut milk, then add the potatoes and cauliflower. Bring to a simmer.
5. 5Cover and cook for 15 minutes until potatoes are nearly tender.
6. 6Add the bell pepper and peas, season with salt, and cook uncovered for 5 more minutes.
7. 7Taste and adjust seasonings as needed. Serve hot over rice or with naan bread.

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