South Indian-Style Vegetable Curry

Adapted from Fine Cooking Magazine (an Ellie Krieger recipe)
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Ingredients for 8 servings

2 tbsp. olive oil

1/2 large onion (diced)

4 cloves of garlic (minced)

1 2" piece of fresh ginger (peeled and grated)

1 tbsp. ground coriander

2 tsp. ground cumin

1 tsp. ground turmeric

1 tsp. garam masala

1/2 tsp. ground cinnamon

1/2 tsp. cayenne pepper

2 tbsp. tomato paste

2 cups low-sodium chicken (or veggie) broth

1 15 oz. can coconut milk (light works fine)

Salt & pepper

1 bag of frozen cauliflower florets

2 medium sweet potatoes (peeled and cut into 1" cubes - about 2 cups)

2 medium-sized tomatoes (diced)

2 large carrots (peeled and cut into 1/2" thick rounds)

1 15 oz. can of chick peas (drained and rinsed)

3 lightly packed cups of raw baby spinach

2 limes (juice both and zest one)



Heat the oil over medium-high heat in a large dutch-oven style pot. Add in the onion and cook, stirring occasionally, until they start to brown. Reduce the heat to medium and continue to cook until the onion is completely softened and browned. Sprinkle generously with salt and pepper.


Add in the garlic and ginger, cook for another minute, then add in the coriander, cumin, turmeric, garam masala, cinnamon and cayenne pepper. Stir to combine the flavors and cook for about 30 seconds.


Stir in the tomato paste until well blended, about 1 minute. Add the broth and coconut milk, bringing the mixture to a boil. Reduce the heat to simmer and cook for 10 minutes.


Add in the cauliflower, sweet potatoes, tomatoes and carrots. Return the mixture to a boil, then reduce to a simmer. Cover the pot and let it simmer until the veggies are tender (about 20 minutes).


Stir in the chickpeas, spinach, lime juice and zest. Cook for another 3-5 minutes until the spinach is wilted. Serve over rice, couscous or naan.

View instructions at
Emily Rohrer

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