Spicy Vegetable Curry with Coconut Milk

Ingredients

• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• 1 teaspoon ground black pepper
• 1 teaspoon chili flakes (optional)
• 2 tablespoons vegetable oil
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 2 cups fresh or frozen vegetables of your choice (e.g.: bell peppers, carrots, cauliflower, broccoli, peas, etc.)
• 1 tablespoon fresh cilantro, chopped (optional)
• Salt and pepper, to taste

Directions

1. In a large pot, heat the oil over medium heat.
2. Add the onions and cook until they are softened and starting to brown, about 5 minutes.
3. Add the garlic, ginger, turmeric, cumin, coriander, cinnamon, cardamom, pepper and chili flakes (if using). Stir to combine and cook for 1-2 minutes.
4. Add the diced tomatoes, coconut milk and vegetable broth. Bring to a boil, reduce heat to low and simmer for 10 minutes.
5. Add the vegetables and simmer for an additional 5-10 minutes, or until the vegetables are cooked through.
6. Stir in the cilantro (if using). Taste and adjust seasoning with salt and pepper, if desired.
7. Serve hot over cooked rice or quinoa.

Interesting Facts

• Curry is a traditional dish of Indian cuisine, but has become popular in many countries around the world.
• Coconut milk is a popular addition to curries, as it adds creaminess and a subtle sweetness to the dish.
• Curry powder is a blend of different spices, which may include turmeric, cumin, coriander, cinnamon, cardamom, pepper, and chili flakes.