Name: South Indian-Style Vegetable Curry
Cook time: 40 min
Ingredients: 2 tablespoons canola oil; 1 large yellow onion (finely diced); 4 cloves garlic (minced); 1 2-inch piece fresh ginger (peeled and finely grated (about 1 tablespoon)); 1 tablespoon ground coriander; 1 1/2 teaspoons ground cumin; 3/4 teaspoon ground turmeric; 1/2 teaspoon cayenne; 1 tablespoon tomato paste; 2 cups lower-salt chicken or vegetable broth; 1 cup light coconut milk; 1 3-inch cinnamon stick; fine sea salt and freshly ground black pepper (to taste); 1 small cauliflower (broken into 1½-inch florets (about 4 cups)); 1 pound sweet potatoes (peeled and cut into 1-inch cubes); 2 medium tomatoes (cored, seeded, and coarsely chopped (about 1½ cups)); 2 large carrots (peeled and cut into ½-inch rounds (about 1 cup)); 15 1/2 ounces chickpeas (drained and rinsed); 4 ounces baby spinach (about 4 lightly packed cups); 2 tablespoons fresh lime juice; 1 teaspoon finely grated lime zest; 2 tablespoons fresh cilantro (chopped, for garnish)

South Indian-Style Vegetable Curry

Ellie Krieger, Fine Cooking Issue 107

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A one-pot, meatless main with coriander, cumin, turmeric, cayenne, and cinnamon in a rich coconut-broth sauce with vegetables and chickpeas.

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Cook Time 40

RECIPE CATEGORY: Main Dishes

HERB: Cayenne Pepper, Coriander, Cumin, Garlic, Ginger, Turmeric

KEYWORDS: cauliflower, chickpeas, coconut, lime, spinach

Ingredients
Instructions
Notes

Ingredients

2 tablespoons canola oil
1 large yellow onion (finely diced)
4 cloves garlic (minced)
1 2-inch piece fresh ginger (peeled and finely grated (about 1 tablespoon))
1 tablespoon ground coriander
1 ½ teaspoons ground cumin
¾ teaspoon ground turmeric
½ teaspoon cayenne
1 tablespoon tomato paste
2 cups lower-salt chicken or vegetable broth
1 cup light coconut milk
1 3-inch cinnamon stick
fine sea salt and freshly ground black pepper (to taste)
1 small cauliflower (broken into 1½-inch florets (about 4 cups))
1 pound sweet potatoes (peeled and cut into 1-inch cubes)
2 medium tomatoes (cored, seeded, and coarsely chopped (about 1½ cups))
2 large carrots (peeled and cut into ½-inch rounds (about 1 cup))
15 ½ ounces chickpeas (drained and rinsed)
4 ounces baby spinach (about 4 lightly packed cups)
2 tablespoons fresh lime juice
1 teaspoon finely grated lime zest
2 tablespoons fresh cilantro (chopped, for garnish)

Instructions

Heat oil in a 5- to 6-quart Dutch oven over medium-high. Add onion; cook, stirring occasionally, until beginning to brown, 3–4 minutes. Reduce heat to medium (or medium-low) and cook until richly browned, 5–7 minutes more. Add garlic and ginger; cook 1 minute.
Stir in coriander, cumin, turmeric, and cayenne; cook 30 seconds to toast. Add tomato paste and stir about 1 minute to blend.
Add broth, coconut milk, cinnamon stick, 1 teaspoon salt, and 1/4 teaspoon pepper; bring to a boil, then simmer 10 minutes.
Add cauliflower, sweet potatoes, tomatoes, and carrots. Return to a boil, then reduce heat, cover, and simmer until vegetables are tender, 20–25 minutes. Discard cinnamon stick.
Stir in chickpeas, spinach, lime juice, and zest; cook until spinach wilts, about 3 minutes. Season to taste with salt. Serve garnished with cilantro.