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Recipe

South Indian-Style Vegetable Curry

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Scott Phillips

Servings: 6

This easy one-pot meatless main gets its complex flavor from a combination of spices including coriander, cumin, turmeric, cayenne, and cinnamon. The spices marry in a rich, flavorful sauce that has a comforting, belly-warming appeal. 

Read Ellie Krieger’s blog post to learn more about the healing power of spices and how this recipe came together.

Slideshows: Browse more One-Pot Meals and 30-Minute Vegetarian Dinners.

Ingredients

  • 2 Tbs. canola oil
  • 1 large yellow onion, finely diced
  • 4 medium cloves garlic, minced
  • One 2-inch piece fresh ginger, peeled and finely grated (1 Tbs.)
  • 1 Tbs. ground coriander
  • 1-1/2 tsp. ground cumin
  • 3/4 tsp. ground turmeric
  • 1/2 tsp. cayenne
  • 1 Tbs. tomato paste
  • 2 cups lower-salt chicken broth or vegetable broth
  • 1 cup light coconut milk
  • One 3-inch cinnamon stick
  • Fine sea salt and freshly ground black pepper
  • 1 small cauliflower, broken into 1-1/2-inch florets (about 4 cups)
  • 1 lb. sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
  • 2 medium tomatoes, cored, seeded, and coarsely chopped (about 1-1/2 cups)
  • 2 large carrots, peeled and cut into 1/2-inch-thick rounds (about 1 cup)
  • One 15-1/2-oz. can chickpeas, drained and rinsed
  • 4 oz. baby spinach (about 4 lightly packed cups)
  • 2 Tbs. fresh lime juice
  • 1 tsp. finely grated lime zest
  • 2 Tbs. chopped fresh cilantro

Nutritional Information

      Calories (kcal) : 300
      Fat Calories (kcal): 90
      Fat (g): 10
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 3.5
      Cholesterol (mg): 0
      Sodium (mg): 680
      Carbohydrates (g): 45
      Fiber (g): 12
      Protein (g): 12

Preparation

  • In a 5- to 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned, 5 to 7 minutes more. Add the garlic and ginger; cook, stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute.

    Add the broth, coconut milk, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.

    Add the cauliflower, sweet potatoes, tomatoes, and carrots. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes. Discard the cinnamon stick.

    Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Season to taste with salt. Serve garnished with the cilantro.

This curry only needs a basic brown rice or white basmati rice to be a complete meal.

Reviews

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Reviews

  • NancyPollard1 | 01/05/2017

    Excellent recipe. This has become a family favorite of ours. The flavors are incredible. There is quite a bit of prep work, but nothing difficult, and all the work is well worth it.

  • CA_HILLS | 01/02/2017

    This is my go to dish in winter when cooking for my vegetarian friends. Never fails. The ingredient list is a bit long, at first, but now that we cook a lot of indian dishes, they're really just simple spice stables. I like to garnish with plain goat yogurt and an extra dash of garam masala. This may be one of the few vegetarian dishes that is hearty enough to keep my meat loving husband satisfied.

  • mezzoola | 12/28/2016

    Wow, great combo of flavours! I made minor changes. I doubled the ground coriander (in my experience you can't overdo coriander) and I use 1 can full-fat coconut milk and 1 1/2 cups broth....so rich unless you have to watch fat intake. I also adjust the cayenne depending on who's coming to dinner. 1/2 tsp is good for the average curry eater. We up it to 1 tsp when just our family :)

  • G_MaBecky | 10/29/2016

    Wow! So good!

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