Aroma of spices, fills the air
A dish so rich, beyond compare
The heat and flavor, a perfect pair
A cuisine that’s unique, and so rare
A taste of India, on my plate
A curry that’s worth, the wait
Here’s a recipe for a popular vegetarian Indian curry:
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
2 potatoes, peeled and diced
1 cup carrots, chopped
1 cup green beans, cut into 1-inch pieces
1 can chickpeas, drained and rinsed
1 can diced tomatoes
1 cup water
Salt and pepper to taste
Fresh cilantro, chopped for garnish
Heat oil in a large pot over medium heat. Add onions and sauté until translucent.
Add garlic, ginger, cumin, coriander, turmeric, and cayenne pepper. Sauté for 1-2 minutes until fragrant.
Add the potatoes, carrots, and green beans. Cook for 5-7 minutes until vegetables start to soften.
Add chickpeas, diced tomatoes, and water. Bring to a boil, then reduce heat and let simmer for 20-25 minutes until vegetables are fully cooked and the curry has thickened.
Add salt and pepper to taste.
Serve hot with rice or naan, and garnish with fresh cilantro.
Enjoy your delicious and healthy vegetarian Indian curry!