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Indian Vegetable Curry

Scott Phillips

Servings: 4 - 5

Curry-scented coconut milk simmers down to a thick and flavorful sauce for carrots, cauliflower, spinach, and chickpeas in this fragrant one-pan dish.


  • 1 cup unsweetened coconut milk
  • 12 oz. cauliflower florets, cut into bite-size pieces (about 3 cups)
  • 1 large carrot, sliced 1/4 inch thick on the diagonal
  • 1 medium yellow onion, halved and thinly sliced lengthwise
  • 1 Tbs. minced fresh ginger
  • 2 tsp. minced garlic
  • 2 tsp. hot curry powder, such as Madras
  • Kosher salt
  • 3 oz. baby spinach (about 3 lightly packed cups)
  • 1 15-oz. can chickpeas, drained and rinsed
  • 2 medium plum tomatoes, cut into 1/2-inch dice
  • 3 Tbs. chopped fresh cilantro

Nutritional Information

      Calories (kcal) : 280
      Fat Calories (kcal): 110
      Fat (g): 12
      Saturated Fat (g): 9
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 1
      Cholesterol (mg): 90
      Sodium (mg): 450
      Carbohydrates (g): 35
      Fiber (g): 11
      Protein (g): 11


  • In a 12-inch skillet set over medium-low heat, stir together the coconut milk, cauliflower, carrot, onion, ginger, garlic, curry powder, and 1 tsp. salt. Raise the heat to high and bring to a boil; reduce to a simmer, cover, and cook, stirring often, until the cauliflower is tender when pierced with a knife, about 10 minutes. (If the pan looks dry, stir in water 1/4 cup at a time.)
  • Stir in the spinach, chickpeas, and tomatoes and continue to cook until the chickpeas are heated through and the spinach is wilted, about 5 minutes. Stir in the cilantro, season to taste with salt, and serve.

Serve with flatbread or rice.


Rate or Review


  • Kellyceleste | 07/23/2017

    Great recipe! I made it exactly as described for the first time and it was absolutely wonderful and a great combination with Halibut. it is also good with a meat added and then served over a bed of spinach as a salad. Lots of options!! great flavors.

  • Love2cooklikeserious | 04/21/2016

    This was a great base recipe but I did it a bit differently and it was excellent. Cooked up the onions, garlic, and spices (added dried herbs, hot curry, and chili powder because I like a little kick) first and let it cook - I think this recipe really needs to separate out these first ingredients and spices to get full flavor. Then added the coconut milk and little vegetable broth and let that simmer. Then added the tomato, cauliflower, and red bell pepper (because I needed to use it up and I think it was a great addition..). Finally added chickpeas and spinach and let it all simmer. Fast and easy. This is going to be a new "go-to".

  • meverette | 04/05/2016

    Made this last night for dinner -- it was absolutely delicious and so easy to make.

  • wordofmouth | 04/04/2016

    Excellent, quick dish. Sauteed onions in a Tbl of olive oil and spice (used about a 1/2 Tbl of Ras el Hanout) on low heat for 10 minutes, added the garlic and ginger for 5 and tossed the cauliflower and potato (instead of carrot) quickly before adding the coconut milk and curry. Used fresh spinach and also added 1 lb of shrimp. Finished it with lime and cilantro. Lovely!

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