Easy Veggie Curry Recipe

Ingredients

• 1 tbsp neutral oil
• 1/4 tsp red pepper flakes
• 1 onion (chopped)
• 1 tbsp minced garlic
• 1 tbsp fresh ginger (chopped) (or ginger paste)
• 1 tbsp curry powder
• 1 tsp salt
• 1 tsp ground Kashmiri chile powder
• 15 oz petite diced tomatoes
• 15 oz tomato sauce
• 2 tbsp creamy almond butter
• 4 cup frozen mixed vegetables (such as California blend of cauliflower, carrots, and broccoli, no need to thaw)
• 15 oz garbanzo beans (drained)
• 1 cup frozen peas (no need to thaw)
• 1/4 cup plain Greek yogurt (or coconut cream, heavy cream, or coconut milk)
• 1 tsp garam masala

Instructions

1. 1

   In a large pot, heat the oil until shimmering. Add the red pepper flakes and stir for a few seconds. Add the onion, garlic and ginger and cook over medium heat until the onion is lightly browned, about 5 to 7 minutes.

2. 2

   Add the curry powder, salt, and chile powder. Stir well.

3. 3

   Stir in the tomatoes and tomato sauce. Then add the almond butter. Stir until smooth.

4. 4

   Add the vegetable mix, chickpeas, and frozen peas. Cover and simmer for 15 minutes or until the veggies are hot.

5. 5

   Stir in the Greek yogurt and the garam masala.

6. 6

   Serve over hot rice with naan on the side.