Indian Vegetable Curry

 https://www.layersofhappiness.com/the-best-vegetable-curry-ever/

Ingredients:

SHOPPING LIST:

- basmati rice

- yogurt

- cucumber

- tomato paste

- 1 yellow onion

- fresh garlic

- fresh ginger

- vegetable broth

- coconut milk

- spinach

- cauliflower

- sweet potatoes

- tomatoes

- 1 lime

- cilantro

• 
  
• 2 Tablespoons olive oil
• 1 large yellow onion, finely diced
• 4 medium cloves garlic, minced
• 1 Tablespoon fresh ginger, finger grated
• 2 cups vegetable broth
• 1 cup light coconut milk
• 1 cauliflower or broccoli head, chopped into florets
• 3 medium sweet potatoes, peeled and diced or 6 red potatoes,diced
• 2 medium tomatoes, cored, seeded, and coarsely chopped (about 1-1/2 cups)
• 1 cup frozen peas (optional)
• 1 whole lime, juiced and zested
• 2 Tablespoons fresh cilantro, chopped
• Basmati rice for serving
• Spinach – 4 cups (handfuls), light packed

Spices:

• 1 Tablespoon. tomato paste
• 1 Tablespoon. ground coriander
• 1-1/2 teaspoon. ground cumin
• 3/4 teaspoon ground turmeric
• 1/2 teaspoon. cayenne
• 1 teaspoon cinnamon
• Salt and Pepper

Directions:

1. In a large pot, heat the oil over medium-high heat. Add the onion and stir/cook, until golden brown, about 2 minutes. Reduce heat to medium, add the garlic and ginger; cook, stirring, for 1 minute.. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds. Add the tomato paste and stir until even distributed throughout the spices, about 1 minute.
2. Add the broth, coconut milk, cinnamon, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.
3. Add the cauliflower, potatoes, tomatoes, and peas. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes.
4. Stir in the lime juice, and zest; cook about 3 minutes more. Season to taste with salt.
5. Add 2 heaping handfuls of spinach and cook for 2 minutes until the spinach turns bright green. Serve over rice and garnish with cilantro.

Rice: https://pipingpotcurry.com/instant-pot-basmati-rice/