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

  1. 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.
  2. 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.
  3. 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.
  4. Stir in the frozen peas and cook for an additional 5 minutes. Taste and adjust seasoning if necessary.
  5. Remove the curry from the heat, sprinkle with fresh cilantro, and serve hot with steamed rice, naan, or roti.