As an undergraduate, I was fortunate enough to receive a scholarship to study in India. Of all of the places I’ve been, India is the most mind-boggling, heart-breaking and exciting. By leaps and bounds it’s my favorite destination that I’ve visited to date.
Color figures high on my list of things I loved about India. Handmade paper, and elaborately embroidered saris and salwar kameez in every hue imaginable and fragrant dishes to match. My memories of India are a whirlwind of stark contrasts: majestic temples and children begging in the streets, their beautiful dark eyes lined with kohl, elegant spreads in air-conditioned restaurants, and old women selling spices along highways in poor repair.
I loved the food in India so much, that even though I had the much-feared Delhi belly during the majority of my stay, I still gained at least 5 pounds (thank god for drawstring salwar pants).
Strange as it may seem coming from someone that spent only a month there, for me, Indian food is comfort food. Scalding hot curried vegetables over rice, or mopped up with roti or naan (Indian flat breads) make me feel happy and safe.
Here’s one of my favorite easy Indian-esque recipes to make at home, no ghee required.
Vegan Coconut Curry (Serves 4)
This is a healthy, easy recipe that can be made ahead and frozen. I usually make a double batch and freeze it in smaller two-serving containers.
Ingredients Vegan Coconut Curry
- 1 and ½ cups cauliflower, chunked
- 1 and ½ cups potatoes chunked
- 1 cup carrots in thick slices
- ½ cup red peppers, diced
- ½ cup green peppers diced
- ½ cup white onions, minced
- 1 clove garlic, minced
- 1-3 tsp yellow curry powder (to taste)
- 1-2 tsp dried red chili flakes (to taste)
- 1 tbsp olive oil
- 1 8 oz can of coconut milk
- 1 cup of water
Instructions Vegan Coconut Curry
- Wash and cut your vegetables
- Put the olive oil on low heat
- Add the onions and potatoes
- When they begin to brown (5-10 minutes), add the cauliflower, garlic and the carrots with a pinch of salt, and the water.
- Cover the vegetables and steam for 5-10 minutes.
- Add the peppers, the coconut milk, and the spices and cook on medium heat for another 5-10 minutes.
Serving Tips Vegan Coconut Curry:
- Garnish with fresh cilantro (coriander) and a sprinkle of red pepper flakes
- Serve with naan or roti (available at international groceries) or if you have 3+ hours to spare, check out the Food Network’s Naan Recipe. Pita is an okay naan substitute in a pinch, even though it’s really not quite the same.
- Accompany with steamed rice (I like wholegrain basmati) for a gluten-free dish.