Indian Vegetable Curry
by Robin Asbell
Curry-scented coconut milk simmers down to a thick and flavorful sauce for carrots, cauliflower, spinach, and chickpeas in this fragrant one-pan dish.
Serves 4 - 5
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
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.
Serving Suggestions
Serve with
flatbread or
rice.
nutrition information (per serving):
Calories
(kcal):
280;
Fat
(g):
12;
Fat Calories
(kcal):
110;
Saturated Fat
(g):
9;
Protein
(g):
11;
Monounsaturated Fat
(g):
1;
Carbohydrates
(g):
35;
Polyunsaturated Fat
(g):
1.5;
Sodium
(mg):
450;
Cholesterol
(mg):
90;
Fiber
(g):
11;
photo: Scott Phillips
From Fine Cooking 122
, pp. 14
February 21, 2013