Veggie Curry

A cozy, flavor-packed curry full of warming spices and hearty vegetables. This one’s endlessly flexible — feel free to swap in what you’ve got.

Adapted from Alison Roman

Ingredients

• 1/4 cup ghee (or olive oil)

• 1 small yellow onion, chopped

• 4 cloves garlic, sliced

• 2 inches fresh ginger, chopped

• 1 tablespoon turmeric

• 1 teaspoon curry powder

• 1 teaspoon red pepper flakes

• 3/4 lb Yukon Gold or baby potatoes, diced

• 1 (15 oz) can garbanzo beans, drained and rinsed

• 1/2 head cauliflower, cut into bite-size florets

• 2 cans organic coconut milk

• 2 cups vegetable stock

• Large handful of kale, chopped

• Salt and pepper, to taste

Toppings

• Sliced scallions

• Fresh mint leaves

• Thai basil

Instructions

1. Heat the Ghee
   In a heavy-bottomed pot, heat the ghee or olive oil over medium heat.

2. Cook the Aromatics
   Add the onion, garlic, and ginger. Season with salt and cook for about 5 minutes, stirring occasionally, until softened.

3. Toast the Spices
   Stir in turmeric, curry powder, and red pepper flakes. Cook for 1–2 minutes until fragrant.

4. Add the Potatoes and Beans
   Add the diced potatoes and garbanzo beans. Stir to coat in the spices and cook for 5–7 minutes.

5. Add the Cauliflower
   Stir in the cauliflower florets and cook for another 2 minutes.

6. Pour in the Liquid
   Add the coconut milk and vegetable stock. Season with salt and pepper, bring to a boil, then reduce to a simmer.

7. Simmer the Curry
   Let simmer for about 30 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened slightly.

8. Add the Kale
   Stir in the chopped kale and cook for 2–3 minutes, until wilted.

9. Serve and Top
   Serve warm over rice, and top with scallions, fresh mint, and Thai basil.