Vegetable Curry

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Ingredients

2 tbsp curry powder (, mild or hot (Note 1))
1 tsp All Spice powder
1 tsp nutmeg powder ((or 1/2 tsp freshly grated nutmeg))
1 1/2 tsp smoked paprika ((sub with sweet or ordinary paprika))
2 tsp dried thyme leaves ((or 3 tsp fresh thyme leaves))
1 tsp cumin powder
3/4 tsp cayenne pepper ((adjust to taste))
1 tsp pepper ((white or black))
3 tbsp cooking oil
1 large onion (, diced (brown, white, yellow))
1 large red chilli / cayenne pepper (, deseeded and finely sliced)
2 large garlic cloves (, minced)
1 large red capsicum / bell pepper * (, chopped into 1.7cm / 2/3" pieces (~1.5 cups))
800g/ 28 oz canned crushed tomato
2 cups (500 ml) vegetable or chicken broth
1 zucchini (, diced (~1 cup) *)
2 cups sweet potato * (, 1.5cm / 3/5" cubes (~225g/7.5oz))
2 cups cauliflower florets * (, small / medium (~180g/6oz))
3/4 cup frozen peas *
2 handfuls baby spinach (, optional (Note 2))
1/2 cup finely chopped coriander/cilantro ((leaves and stems), plus more for garnish)
Salt and pepper
Yoghurt ((plain or Greek))
Basmati rice
White rice

499 g per serving

As published by RecipeTin Eats.

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