I love the idea of a nice bowl of vegetable curry but when it comes to enjoying curry… Well, I usually don’t.
Curry is typically filled with heart clogging fat but along comes this Vegetable Curry from my mentor and friend, Mark Hyman.
This combination of delicious vegetables, chickpeas and light coconut milk is wonderful, good for you and delicious. Dr. Hyman suggests that if you want a more hearty meal you serve the curry over brown rice but I actually prefer quinoa for this purpose. I also made a few other minor adjustments based on the flavor profiles that my family and houseguests enjoy.
- 1 Cup White Onion
- 2 Tablespoons Poblano Pepper
- 1/3 Cup Celery
- 1/3 Cup Carrot
- 2 Teaspoon Fresh Ginger
- 2 Cloves Garlic
- 1/2 head of Cauliflower
- 1 Tablespoon Olive Oil
- 1 Can (15 ounce) Chickpeas
- 3/4 Cup low sodium vegetable broth
- 1 Teaspoon Curry Powder
- 1 Teaspoon Cumin
- 1/8 Teaspoon Cayenne Pepper
- 1 1/2 Teaspoon Sea Salt
- 1/4 Cup Light Coconut Milk
- Juice from 1/2 a squeezed Lemon
- 1 Teaspoon Fresh Cilantro
- Dice onion, poblano pepper and celery.
- Peel and half the carrots, then slice into ¼-inch-thick pieces.
- Mince ginger and garlic.
- Cut cauliflower in 1½-inch pieces.
- In a stock pot, heat olive oil over medium heat. Once the oil is hot add peppers, onions, garlic, ginger, carrots, and celery. Sauté vegetables until tender, about 8–10 minutes.
- Add the cauliflower, chickpeas, vegetable broth, and all spices.
- Bring to a simmer, taking care not to boil, for 20 minutes stirring as needed.
- Once the cauliflower is tender, stir in the coconut milk, lemon juice, and cilantro.
- Bring pot back to a simmer for 3–5 minutes so the liquid can thicken slightly.
- Remove from heat and eat warm.
22 thoughts on “Lean and Delicious Vegetable Curry”
Elise, this is a recipe I’d really enjoy; but I will be skipping the garlic (allergic). I have most of the ingredients on hand right now, including the quinoa.
I am sure that it will still be delicious without the garlic. Many people pump up onion usage when allergic to garlic.
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We will really enjoy your Vegetable Curry, it looks delicious! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday!
Come Back Soon,
My pleasure. I am looking forward to Thursday. I hope that you will also come to #FoodieFriday
My pleasure, for certain. I look forward to those tea sandwiches.
I love this! Curry is delicious. I’m pinning to use!
Wonderful. I am happy to hear that.
This recipe looks absolutely amazing! I will have to give it a go next week, it’s been a while since we’ve had a curry!!
Please let me know what you think of it after you try it.
I love veggie curries! I will have to try your suggestion to put it over quinoa instead of rice, sounds amazing!
I really love it that way and it feels healthier to me too.
I love adding ginger to my curry dishes. This looks like something I can whip up in no time!
Great idea and so very healthy.
This look so yummy! I love adding curry to my foods… but my husband hates the smell!! He doesn’t know what he’s missing.
Oh, that is funny. I enjoy curry but I do not enjoy the heavy sauces. That is why I like this recipe.
I love this recipe! I’m all for finding new, healthy recipes to make for my family. This is perfect!
I am in full agreement and this one is surely a keeper.
This looks delicious and achievable at the same time! I’m not a very competent cook, but love curry and am excited to try this recipe out!
One of the things that I like about this recipe and most of the others that I choose to spotlight is that they are not terribly complicated or time consuming.
This looks delicious! My taste buds have only just recently starting to come over to the dark side of liking spicy foods (and hooray for that!) so curries and peppers especially are actually something I enjoy now. I am really looking forward to making this!
Oh,I am so hapy to hear that you have hit the darkside. It is a yummy place to be.