#veggiecurry

Chana puri

spicy chickpea curry with fried puffed bread 🥘

A quick and flavorful vegetable curry soup that's perfect for a cozy dinner. Packed with a variety of veggies and aromatic spices, this soup is both satisfying and nutritious. It's a great way to use up leftover vegetables and can be customized to your taste preferences.

Ingredients: 1 tbsp olive oil. 1 onion, chopped. 3 cloves garlic, minced. 2 carrots, diced. 2 stalks celery, diced. 1 bell pepper, diced. 2 potatoes, diced. 1 cup cauliflower florets. 4 cups vegetable broth. 1 can 14 oz diced tomatoes. 2 tsp curry powder. 1 tsp ground cumin. 1/2 tsp turmeric. Salt and pepper to taste. 1/4 cup chopped fresh cilantro, for garnish optional.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the garlic and onion, and cook until the onion is clear. Put potatoes, carrots, celery, and bell pepper in the pot. Stir every now and then for 5 minutes. Curry powder, cumin, turmeric, salt, and pepper should all be mixed in with the diced tomatoes, vegetable broth, and cauliflower. Once the soup starts to boil, lower the heat and let it cook for 15 to 20 minutes, or until the vegetables are soft. Check the seasoning and make changes if needed. If you want, you can serve it hot with chopped cilantro on top.

Prep Time: 10 minutes

Cook Time: 20 minutes

A hearty and tasty vegan curry made with yellow curry paste, tofu, and a variety of vegetables that are simmered in a base of creamy coconut milk.

Ingredients: 1 block tofu, cubed. 2 tablespoons yellow curry paste. 1 can coconut milk. 1 onion, sliced. 2 cloves garlic, minced. 1 bell pepper, sliced. 1 cup diced potatoes. 1 cup sliced carrots. 2 tablespoons soy sauce. 1 tablespoon maple syrup. 1 tablespoon lime juice. 1 tablespoon vegetable oil. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Heat vegetable oil in a large skillet over medium heat. Add onion, garlic, bell pepper, potatoes, and carrots. Cook until vegetables are softened, about 5-7 minutes. Push vegetables to one side of the skillet and add cubed tofu. Cook until tofu is lightly browned on all sides. Stir in yellow curry paste, coconut milk, soy sauce, maple syrup, and lime juice. Season with salt and pepper to taste. Simmer for 10-15 minutes, stirring occasionally, until the curry thickens and the flavors meld together. Serve hot, garnished with fresh cilantro, over rice or noodles.

Prep Time: 15 minutes

Cook Time: 25 minutes