Ingredients
Vegetables:
- 1 medium onion, finely chopped
- 3 medium carrots, diced
- 2 medium Yukon Gold potatoes, diced
- 2 cups cauliflower florets
- 1/2 cup frozen peas
Curry Base:
- 2 tablespoons vegetable oil
- 1 tablespoon minced fresh ginger
- 4 garlic cloves, minced
- 2 tablespoons curry powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 (14.5-ounce) can diced tomatoes
- 1 (14-ounce) can coconut milk
- 1/4 cup chopped fresh cilantro
Seasonings:
- 1 1/2 teaspoons kosher salt (or to taste)
- 1/2 teaspoon freshly ground black pepper
Instructions
- Heat vegetable oil in a large skillet over medium heat. Add the onion, garlic, and ginger, and sauté for 3-4 minutes until fragrant and softened.
- Stir in the curry powder and cayenne pepper (if using). Cook for 1 minute, allowing the spices to release their flavors. Add the diced tomatoes and coconut milk, stirring to combine.
- Stir in the carrots, potatoes, and cauliflower. Season with salt and pepper. Bring the mixture to a gentle simmer, cover, and cook for 20 minutes, stirring occasionally, until the vegetables are tender.
- Stir in the frozen peas and cook for an additional 5 minutes. Taste and adjust seasoning if necessary.
- Remove the curry from the heat, sprinkle with fresh cilantro, and serve hot with steamed rice, naan, or roti.