Curry is one of my favorite dishes but I rarely made a lot of it at home because I wasn't all that familiar with the spices and seasoning that go into a good curry. As well as so many of the
curry dishes in restaurants are full of oil and saturated fat and, as much as I love the flavor, I would never feel good after eating it.
A dear client of mine came up with this much healthier curry recipe when we were talking about food quality, and I was helping her tweak her diet according to the principles I advocate. Now THIS vegetable curry I love and it's truly amazing. So full of robust flavors and fiber and, because it's made with zero oil and is very low fat, I feel great eating it - no digestive upset at all.
Just so you know, this recipe makes quite a bit so there will be plenty to have on hand as leftovers for the week. Or you can always cut the recipe in half if you'd like to make a smaller batch. I hope you enjoy this vegetable curry as much as I do and, should you decide to make it, please reach out to me and let me know what you think - either in the comments here below or on my Instagram site (@dawndunkin). Enjoy!
1 medium onion - diced
3-4 cloves garlic - minced
1Tb fresh ginger - minced
1/2tsp fennel seeds
1/2tsp cardamom seeds
1/2-1 Serrano pepper - seeded, minced (optional)
2tsp Garam masala
1tsp ground coriander
1/2tsp ground cumin
1/2tsp ground turmeric
1/2tsp ground curry
1/2tsp black pepper
1/2tsp sea salt
1Tb arrowroot powder
2C vegetable broth
1 13.5 fl oz can lite coconut milk
1 14 oz can crushed tomatoes
1 medium baking potato or sweet potato - diced
3C cauliflower florets (approx 1 small crown or 1/2 large)
2 carrots - chopped
2C fresh green beans - cut into 2-inch pieces
1 14 oz can chickpeas - drained , rinsed
Lime juice from 1 fresh lime (optional)
Fresh cilantro (optional)
NOTE: This curry is delicious alone but can also be served over quinoa, sorghum, brown rice, or any other kind of whole grain.