Indian Vegetable Curry

Adapted from Fine Cooking (Oct/Nov 2010)

This aromatic dish makes the house smell wonderful. My 2-year-old walked in from outside and said, “What smells good?” This from the child who has never shown an interest in food. I’ve written this as a vegetarian dish, but see the tips below if you’d like to add meat. Serve over rice with lime wedges and warm naan.

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon finely grated ginger
  • 1 tablespoon ground coriander
  • 1 1/2 teaspoon ground cumin
  • 3/4 teaspoon ground turmeric
  • 1 heaping tablespoon tomato paste
  • 2 cups chicken broth or vegetable broth (see tips below)
  • 1 cup light coconut milk
  • 1 cinnamon stick
  • Kosher salt
  • Black pepper
  • 1 small cauliflower, broken into florets
  • 1 lb. sweet potatoes, peeled and cubed
  • 2 tomatoes, roughly chopped
  • 2 carrots, peeled and chopped
  • 1-15 oz. can chickpeas, drained and rinsed
  • 4 cups lightly packed fresh spinach leaves
  • 2 tablespoons fresh lime juice
  • 1 teaspoon finely grated lime zest
  • 2 tablespoons chopped fresh cilantro (optional)
  • In a heavy bottomed pan or Dutch oven, heat the oil over medium-high heat. Add chopped onion and stir until starting to brown. Turn down the heat to medium-low and cook until soft and nicely browned, about 5 minutes. Add the ginger and garlic and cook for a minute, until fragrant. Add the coriander, cumin, turmeric and cayenne and stir for a minute or so. Add the tomato paste and stir until well blended, about another minute.
  • Add the broth, coconut milk, cinnamon stick, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a boil. Reduce heat to low and simmer uncovered for about 10 minutes.
  • Meanwhile, chop the cauliflower, sweet potatoes, tomatoes and carrots. Add them to the broth and bring back to a boil, then reduce the heat again to low, cover and simmer until the vegetables are tender, about 20 minutes. Discard the cinnamon stick.
  • Stir in the chickpeas, lime juice and lime zest. At this point, I typically take some out for my kids so that we don’t have to have an argument about the “green things.” If you have green-averse children in your house, this is a good time to take a bit out. Finally, add the spinach and cook until just wilted, about another minute or two. Remove from heat. Season with salt, if needed. Garnish with cilantro, if using.
  • Quick Tips
  • 1. There is a bit of chopping involved here. Do not attempt this dish on a night when you are rushed. It’s a good Sunday supper or saved for a night when you can take a little time.
  • 2. You can easily make this a vegetarian dish (vegan, even) if you use vegetable stock in place of the chicken stock.
  • 3. The original recipe calls for 1/2 t. cayenne pepper. I found this to be a bit too spicy for my little ones, though they happily ate the sweet potatoes and the carrots out of the dish. I would omit it if you are making the dish for a family with young children or you are sensitive to spice. There is plenty of flavor provided by the other rich spices, so you really shouldn’t need it.
  • 4. If you feel as if you’d like a bit more protein (the chickpeas already add a good dose of protein and fiber), try adding diced tofu just before adding the chickpeas. You’ll want to heat it through completely before serving (about 5 minutes or so). If you’d like to add meat, a little diced pre-cooked chicken could work.

Preparation time: 45 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 6

2 responses to “Indian Vegetable Curry”

  1. Anna Mackay says:

    It doesn’t say how much cayenne should be added. I should probably be able to figure it out… But not sure I trust my judgment :)

    • Alicia says:

      See quick tip #2. I used 1/2 teaspoon and it was too much. I’d say to leave it out altogether or start with 1/8 teaspoon and go from there. I hope you enjoy!

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