DirectionsStep1Saute onion and garlic with a few tablespoons of water in a large pot for about 5 minutes.Step2Add spices and let them wake up in the heat for about a minute.Step3Add all remaining ingredients except peas and spinach.Step4Let simmer over med-high heat, covered, for about 15 minutes, or until the vegetables are tender.Step5Add frozen peas and spinach, and stir until spinach is wilted. If you'd like a thicker sauce, mix cornstarch or arrowroot starch with 2 tablespoons of the cooking liquid in a little bowl, and whisk it back into the curry. …Step6Salt and pepper to taste. If desired, serve with nuts, cilantro, lime wedges, and flat bread or riceIngredientsIngredients1 Onion (chopped)2 clovesGarlic (minced)2 tablespoonsCurry Powder1 teaspoonGinger Powder1 teaspoonSalt0.12 teaspoonCayenne Pepper (omit for kids)2 cupsVegetable Broth3 cupsCauliflower Florets3 cupsBroccoli Florets2 cupsSweet Potato (diced, white potato, or butternut squash)1 canChickpeas (drained, optional)1 canTomatoes (diced, undrained, 14 oz)1 cupPeas (frozen)6 ouncesFresh Spinach (2 large handfuls)2 tablespoonsArrowroot Starch (or cornstarch, optional)See moreFrom faithfulplateful.comRecipeDirectionsIngredientsFeedbackThanks!Tell us more
Indian Vegetable Curry
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