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Creamy Tomato & Veggie Vadouvan Curry
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A creamy curry made using the sweet and lightly-spiced Vadouvan Curry is sure to warm your heart and fill your tum. Best served over a bed of rice or quinoa, sprinkled with your herb of choice (cilantro or basil) and toasted cashews.
Vegetarian
Vegan
Gluten-Free
Dairy-Free
KANEL KITCHEN FAVORITE
What you'll need
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 1 inch fresh ginger, minced
- 3 Tbsp Vadouvan Curry
- 3-4 carrots, diced
- 4 cups fresh veggies (zucchini, broccoli, cauliflower, peppers, etc), chopped
- 1 small onion, diced
- 1 can of chickpeas
- 1 15 oz. can diced tomatoes (not drained)
- 1 can of coconut milk
- Fresh cilantro, optional
- Fresh basil, optional
- Toasted cashews, optional
Preparation
1. In a large skillet, heat olive oil over medium-high heat. Sauté the onion until softened.
2. Add the garlic, ginger, and Vadouvan curry and continue to sauté for one minute more.
3. Add the carrots, chickpeas and veggies to the skillet and continue to sauté for 2 minutes.
4. Add the diced tomatoes (with juices) to the pot.
5. Turn the heat down to low and add the coconut milk. Stir until the coconut milk is thoroughly mixed with the tomato sauce. Cook for another 5-10 minutes (or until veggies have reached your desired texture).
6. Remove from heat and serve immediately.
2. Add the garlic, ginger, and Vadouvan curry and continue to sauté for one minute more.
3. Add the carrots, chickpeas and veggies to the skillet and continue to sauté for 2 minutes.
4. Add the diced tomatoes (with juices) to the pot.
5. Turn the heat down to low and add the coconut milk. Stir until the coconut milk is thoroughly mixed with the tomato sauce. Cook for another 5-10 minutes (or until veggies have reached your desired texture).
6. Remove from heat and serve immediately.