South Indian-Style Vegetable Curry
A one-pot, meatless main with coriander, cumin, turmeric, cayenne, and cinnamon in a rich coconut-broth sauce with vegetables and chickpeas.
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.
Notes
Serving suggestion: brown rice or basmati rice.
