Ingredients

The following ingredients have 6 Servings
  • 2 tbsp olive oil
  • 1 onion, diced
  • 1 large carrot, peeled and diced
  • 2 ribs celery, diced
  • 1 jalapeño seeded and minced
  • 1 tsp fresh ginger, grated
  • 2 large garlic cloves
  • 2 tbsp yellow Indian curry powder
  • 1 tbsp garam masala
  • 4 cups vegetable stock
  • 1/2 tsp salt
  • 2 12 oz cans coconut milk
  • 2 tbsp cilantro, roughly chopped (extra for garnish)
  • 8 oz mushrooms, sliced
  • 1 small eggplant, cut into 1" pieces
  • 1 small head broccoli, cut into small florets
  • 1 red bell pepper, diced
  • 1 small zucchini, diced

Instruction

  • In a large heavy bottomed pot over medium heat add olive oil and heat for 1 minute
  • Add onions, celery, carrots and jalapeños and cook until vegetables are tender
  • Add garlic and ginger and cook for 2 more minutes
  • Add curry and garam masala and stir until fragrant.Add to the pot the vegetable stock and coconut milk and salt and stir until coconut milk in fully incorporated
  • Add remaining vegetables and herbs
  • Allow to simmer for 25 minutes
  • Adjust seasoning as needed
  • Serve warm with cilantro or green onions and flat bread.