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Mixed Vegetable and Potato Curry (Oil-Free & Vegan)

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Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 2 Servings

Ingredients
  

  • 1 Cup White Onion chopped (about half a large onion)
  • 3 Cloves garlic minced
  • 8 Ounces Can Tomato Sauce
  • 1 Small Carrot Chopped
  • 1 Stalk Celery Chopped
  • 1 Cup Cooked Chickpeas
  • 2 Medium Red Potatoes cut in cubes
  • .25 Cup Frozen Peas
  • .5 Cup Frozen Chopped Okra
  • .5 Cup Broccoli Florets
  • 1.5 Tablespoons Hot Curry Powder
  • Salt to Taste
  • 2 Cups Water

Instructions
 

  • In a medium saucepan, cook onions under medium heat for 2 minutes until they start browning up. Add minced garlic and cook for 30 seconds
  • Add tomato sauce, water, all vegetables, chickpeas, curry powder and salt to taste (I used about 2 teaspoons worth). Stir all ingredients together and cook under medium heat uncovered until it starts to boil.
  • Cover, and reduce heat to low until the sauce starts to simmer. Cook for 15 minutes, adding more water if mixture starts sticking to the bottom.
  • Serve over rice and enjoy!