I love a good, spicy curry. Especially over some deliciously fluffy basmati rice!
Actually, I love ANYTHING over rice – hah!
This recipe was inspired by takeout we ordered a few days ago from a Himalayan restaurant that I fell in LOVE with! I switched up some of the vegetables to incorporate some of the staples I always have in my house. You can easily switch up these vegetables to use up whatever you have in your fridge and freezer.
The best part about this recipe is that it only takes about 20 minutes to make! While your rice is cooking, you can have your curry made, too.
Mixed Vegetable and Potato Curry (Oil-Free & Vegan)
Ingredients
- 1 Cup White Onion chopped (about half a large onion)
- 3 Cloves garlic minced
- 8 Ounces Can Tomato Sauce
- 1 Small Carrot Chopped
- 1 Stalk Celery Chopped
- 1 Cup Cooked Chickpeas
- 2 Medium Red Potatoes cut in cubes
- .25 Cup Frozen Peas
- .5 Cup Frozen Chopped Okra
- .5 Cup Broccoli Florets
- 1.5 Tablespoons Hot Curry Powder
- Salt to Taste
- 2 Cups Water
Instructions
- In a medium saucepan, cook onions under medium heat for 2 minutes until they start browning up. Add minced garlic and cook for 30 seconds
- Add tomato sauce, water, all vegetables, chickpeas, curry powder and salt to taste (I used about 2 teaspoons worth). Stir all ingredients together and cook under medium heat uncovered until it starts to boil.
- Cover, and reduce heat to low until the sauce starts to simmer. Cook for 15 minutes, adding more water if mixture starts sticking to the bottom.
- Serve over rice and enjoy!
