If you are trying to eat a little healthier, let me introduce you to your new favorite dinner, Vegetable Curry. This vegetarian curry is made with simple ingredients, comes together easily, and is packed with delicious flavors. Plus it is full of great nutrients that will keep you feeling full.
TumericCorianderCuminSaltGingerFenugreekCayenneCinnamonClovesNutmeg
There are two great ways to keep fresh ginger on hand.
Buy a whole ginger root. It will be more than you need for this recipe, but you can keep it in your freezer and grate more off as you need it – even with it frozen.Another option is to keep a tube of it in your refrigerator. This is a more expensive option, but so convenient that it is the way we usually go.
Change out the vegetables. While the cauliflower makes up a bulk of the vegetables, you could add in or take out others. Red bell peppers and zucchini would be great in this. Keep in mind that you want to use about the same amount of vegetables as is called for here – approximately six cups.Swap the diced tomatoes for tomato sauce. If your family can’t get over the texture of tomatoes, use the sauce instead. Leave out the chickpeas. I love the punch of protein they bring to this recipe, but if you aren’t a fan they can be left out.Leave out the spinach or swap it for kale.Increase the curry powder by 1 tablespoon. I love the level of curry flavor that is currently in here, but if you want to up it, another tablespoon will do the trick.
Zucchini LasagnaBlack Bean TacosVegetarian Chili
If you make these curry vegetables or any of my other dinners, please leave me a comment and let me know what you think. I love hearing from you.
