Eosinophilic Esophagitis Friendly Vegan Vegetable Madras Curry
Total time1 hr
Prep time20 min
Cook time40 min
4.6(6)
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Learn more →Ingredients
4 servings
- 3 tbsp coconut oil or neutral oil
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp madras curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup vegetable broth
- 2 medium yukon gold potatoes, cut into ¾-inch cubes
- 1 medium head cauliflower, cut into small florets (about 3 cups)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup frozen peas
- 1 tbsp fresh lemon juice
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- cooked basmati rice or naan, for serving (optional)
Instructions
- 1
Heat the oil in a large deep skillet or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and golden at the edges, about 8–10 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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