Bombay Curry
This thick and hearty Bombay Curry is chock full of vegetables. If you like a little more or a little less spice, you can adjust accordingly. This is best served with rice and naan (which is a type of flatbread that you can find in most grocery stores).
(VEGAN)
Ingredients:
- 1 tablespoon canola oil
- 1 medium onion, diced
- 1 tablespoon mustard seed
- 1 clove garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- 2 teaspoon salt
- 1 teaspoon garlic salt
- 1 teaspoon honey
- 1 teaspoon red pepper flakes
- 1/8 teaspoon cayenne
- 1 cup water
- 8 cups baby spinach
- 3 cups cauliflower florets
- 2 cups fresh brussel sprouts, halved
- 1 cup potatoes, diced
- 3½ cups canned diced tomatoes
Directions:
In a large stock pot over medium-high heat, sauté onion in oil until translucent, then add mustard seed, garlic, curry powder, cumin, coriander seed, turmeric, salt, garlic salt, red pepper flakes, and cayenne pepper. Stir and let the spices become fragrant for 1–2 minutes before adding all remaining ingredients. Bring to a boil then turn heat down to maintain a slow simmer. Cook for approximately 30 minutes. Serve hot!
Cooking with Miss Brenda
Miss Brenda welcomes you into her own kitchen as she demonstrates some fun recipes you can make at home with your family!
