Looking for a delicious and satisfying way to enjoy your veggies? Look no further than this creamy veggie-filled curry recipe! Bursting with flavour and loaded with nutritious ingredients, this curry is the perfect way to indulge in a hearty meal while getting your daily dose of veggies. Just keep in mind that this curry has a broth-like consistency rather than a thick sauce. So grab your spoon and get ready to dig in!

Ingredients:

• 4 garlic cloves
• 2 teaspoons ginger, grated
• 1 small yellow onion
• 1 large carrot
• 1 red bell pepper
• 1 small cauliflower
• 2 cups chopped broccoli 
• 2 tablespoons olive oil
• 1 teaspoon salt, divided
• 2 cups vegetable broth
• 1 tablespoon curry powder
• ½ teaspoon cumin
• ½ teaspoon turmeric
• 2 tablespoons peanut butter
• ½ cup frozen peas
• 15-ounce can chickpeas
• Optional: cilantro for garnish

Instructions:

1. Mince the garlic and grate the ginger; place them in a small bowl and set them aside.
2. Dice the onion into bite-sized pieces. Peel the carrot and thinly slice it. Cut the pepper into large squares. Chop the cauliflower into bite-sized florets. Cut the broccoli into florets.
3. Add the olive oil to a large skillet and heat it to medium high. Add the vegetables to the skillet with ½ teaspoon kosher salt and cook for 8 minutes, stirring occasionally, until fork tender and lightly browned. Once tender, add the garlic and ginger and cook for 1 minute.
4. Stir in the vegetable broth, curry powder, cumin, turmeric, ½ teaspoon salt, peas and chickpeas. Simmer for 5 to 10 minutes until the sauce is thickened just slightly. (The sauce will be more like a broth, not thick.) 
5. Taste and add additional salt as necessary. Spoon the veggies over rice or quinoa, along with a few spoonfuls of broth. 
6. Serve warm and enjoy!

Source:

A Couple Cooks