Eosinophilic Esophagitis Friendly Vegan Bombay Vegetable Curry
Total time1 hr
Prep time20 min
Cook time40 min
4.6(23)
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Learn more →Ingredients
4 servings
- 3 tbsp neutral oil (such as canola or sunflower oil)
- 1 tsp cumin seeds
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 green chili (such as serrano or jalapeño), finely sliced
- 1 can (14 oz) crushed tomatoes
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp ground turmeric
- ½ tsp chili powder
- ½ tsp salt, plus more to taste
- 1 lb (about 3 medium) yukon gold potatoes, cut into ¾-inch cubes
- 3 cups cauliflower florets (about ½ medium head), cut into bite-sized pieces
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup vegetable broth
- 1 tsp sugar
- 1 tbsp fresh lemon juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- cooked basmati rice or flatbread, for serving (optional)
Instructions
- 1
Heat the oil in a large deep skillet or Dutch oven over medium-high heat until shimmering. Add the cumin seeds and cook, stirring, until they sizzle and turn a shade darker, about 30 seconds — watch closely, as they can burn quickly.
- 2
Add the onion and cook, stirring occasionally, until softened and golden at the edges, 8–10 minutes.
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