Creamy Tomato & Veggie Vadouvan Curry

Ingredients

  • 2 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, minced
  • 3 Tbsp Vadouvan Curry
  • 3-4 carrots, diced
  • 4 cups fresh veggies (zucchini, broccoli, cauliflower, peppers, etc), chopped
  • 1 small onion, diced
  • 1 can of chickpeas
  • 1 15 oz. can diced tomatoes (not drained)
  • 1 can of coconut milk
  • Fresh cilantro, optional
  • Fresh basil, optional
  • Toasted cashews, optional

Directions

  1. In a large skillet, heat olive oil over medium-high heat. Sauté the onion until softened.
  2. Add the garlic, ginger, and Vadouvan curry and continue to sauté for one minute more.
  3. Add the carrots, chickpeas and veggies to the skillet and continue to sauté for 2 minutes.
  4. Add the diced tomatoes (with juices) to the pot.
  5. Turn the heat down to low and add the coconut milk. Stir until the coconut milk is thoroughly mixed with the tomato sauce. Cook for another 5-10 minutes (or until veggies have reached your desired texture).
  6. Remove from heat and serve immediately.
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