Indian Delight!
Craving some exotic flavors on a budget? Look no further! This Veggie Curry with Naan Bread recipe is a delicious and budget-friendly option that will transport your taste buds straight to the streets of India. Packed with colorful vegetables, aromatic spices, and served with homemade naan bread, this dish is sure to impress without breaking the bank. Plus, we’ll share some tips on how to make it vegetarian for all our plant-based foodies out there!
Serving: 4
Cooking time: 30-40 minutes
Cost: $10-12
For the Filling:
- Heat oil in a large pan over medium heat. Add diced onions, carrots, and potatoes. Cook until vegetables are tender, about 5 minutes.
- Add frozen peas, minced garlic, curry powder, cumin, turmeric, and ginger to the pan. Stir well to coat the vegetables in the spices.
- Add drained and rinsed chickpeas and diced tomatoes to the pan. Stir and bring to a simmer. Reduce heat and let the curry simmer for 15-20 minutes, or until the vegetables are cooked through and flavors have melded together.
- Season with salt and pepper to taste.
- While the curry is simmering, prepare the naan bread according to package instructions if using store-bought, or make your own naan bread using a simple homemade recipe.
- Serve the Veggie Curry hot, garnished with fresh cilantro, and alongside the warm naan bread for a complete Indian-inspired meal.
Ingredients
- 2 tablespoons oil
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 potatoes, peeled and diced
- 1 cup frozen peas
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon ginger
- 1 can chickpeas, drained and rinsed
- 1 can diced tomatoes
- Salt and pepper to taste
- Fresh cilantro for garnish
- Naan bread (store-bought or homemade)
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