Garam Masala Vegetable Curry

jenniferlowery.com

Carol

1 tablespoon (15 mL) olive oil or water for deglazing

1 medium onion diced

4 cloves garlic minced

1 tablespoon ginger minced

2 teaspoons garam masala

2 teaspoons tumeric powder

2 teaspoons ground cumin

1 teaspoon coriander

¼ teaspoon crushed red pepper

2 tablespoons tomato paste

28 ounces (794 g) diced tomatoes with liquid

1 ½ cups (355 mL) vegetable broth

3 medium (about 400 g) russet potatoes washed and cut into ½ inch (1.27 cm) cubes

1 cup (144 g) frozen peas

15.5 ounces (439 g) chickpeas (garbanzo beans) rinsed

13.66 ounces (1 can / 400 mL) full-fat coconut milk

2 cups (60 g) spinach roughly chopped

Directions at jenniferlowery.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer