Vegetarian Curry

Vegetarian Curry


  • 3 Tablespoons minced garlic
  • 1/2 teaspoon ground peppercorns
  • 1/2 teaspoon ground coriander seeds
  • 3 Tablespoons Olive oil
  • 2 Tablespoons curry powder add more if preferred, to taste
  • 3 Cups vegetable stock
  • 3 Cups sliced potatoes
  • 3 Cups sliced carrots
  • 3 Cups cauliflower florets
  • 1 Can (28 Ounces) diced tomatoes
  • 1 Can (28 Ounces) coconut milk
  • 28 Ounces garbanzo beans 2 14oz cans
  • 4 Tablespoons soy sauce add more to taste, if desired
  • 4 Tablespoons Honey or Agave Syrup add more to taste, if desired
  • 1/2 cups fresh chopped basil leaves save a few leaves for garnish


  1. Heat oil in large Dutch oven. Saute the minced garlic with ground peppercorn and ground coriander seasoning.
  2. Add stock, potatoes and carrots and bring to a simmer for 5-10 minutes.
  3. Add the cauliflower, canned tomatoes, coconut milk, garbanzo beans, soy sauce and honey and bring back to a simmer.
  4. Cover and cook at a simmer for about 2 hours., stirring occasionally. The cauliflower will disintegrate and the sauce thickens.
  5. Mix in fresh basil leaves and add additional curry, honey or soy sauce, as needed. You can add Cayenne to add more heat.
  6. Serve over a brown rice and garnish with a fresh basic leaf.

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