Course Dinner, Lunch, Main Cuisine Indian Keyword broccoli, cauliflower, curry, spices, zucchini Cook Time 37 minutes Total Time 37 minutes Servings 4
1 Sweet potato chopped
1 cup Zucchini chopped
1 cup Cauliflower florets chopped
1 cup Broccoli florets chopped
1/2 cup Canned chickpeas drained
1 tsp Minced garlic optional
1 Onion chopped
bunch Fresh cilantro chopped
Seed oil, salt, and pepper
FOR THE SAUCE
2 tbsp Vegetable oil
1 tbsp Vegan butter
1/4 tsp Cayenne pepper
1/2 tsp Dried ginger
1/4 tsp Turmeric
1 tsp Curry
1 tbsp Dried onion
1 tsp Dried paprika
1 tsp Ground coriander
1 tsp Ground cumin
1. Boil the potatoes in a pan with 1-inch water.
2. Place the onion and the garlic in a fry pan with two spoons oil and cook gently for about 5 minutes, till the onion turns golden, then add the rest of the veggies (excluded the potato) and cook about 15 minute, or till tender (I like mine a bit crispy so you might need a few minutes more!). Add a bit of water if needed. When ready, add the potato chunks.
3. Place all the ingredients for the sauce in a blender and combine (or whisk in a bowl).
4. Pour the sauce in the pan with the veggies, stir to combine and cook 5 minutes longer.
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