Difficulty
Average Recipe
Prep Time
20 minutes
Cook Time
25 minutes
Servings
6

This delectable fresh curry is vegan. I have added cooked chickpeas to this recipe but I imagine it could easily be made with chunks of salmon or halibut, or even some sautéed chicken breast pieces. Try any vegetable you have on hand. I often make this with diced sweet potatoes or winter squash in Autumn. Chopped fresh spinach would be another fantastic addition; just toss it in when you take the pan off the stove. It will cook very fast! Serve over cooked long grain brown rice or quinoa.

Read more about this recipe on the blog.

Fresh Vegetable Curry

Ingredients
3 tablespoons extra virgin olive oil
1 teaspoons black mustard seeds
1 tablespoons finely chopped fresh ginger
4 medium red potatoes cut into cubes
3 carrots peeled and sliced
2 teaspoons curry powder
1 teaspoons ground cumin
1 teaspoons ground coriander
½ teaspoons turmeric powder
1 dash cayenne pepper (optional)
1½ teaspoons sea salt
6 roma tomatoes diced
1 cups water
1 tablespoons arrowroot powder
½ pounds green beans trimmed and cut into pieces
¾ pounds cauliflower cut into florets
½ pounds white button mushrooms cut into halves
3 cloves garlic crushed
2 cups cooked chickpeas (or 1 can)

Garnish

½ cups chopped cilantro