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Indian Vegetable Curry

by Robin Asbell

read reviews (8)

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

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coconut milk cauliflower carrots more more

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

user reviews

Rate this Recipe

by moetitus, 3/27/2013Hmm...disappointing. I agree with a previous reviewer, it lacks depth. I picked this recipe specifically because I've just moved overseas, and my household goods are still en route, so I'm missing my well-stocked spice cabinet. Not wanting to buy too much in the way of spices, this seemed to fit the bill...besides the great reviews. I'll wait till my stuff gets here, so I can make a proper curry.

by tlh_cooks, 3/17/2013We loved this recipe. I used a small can of diced tomatoes since they were out of season and added a fresh squeezed lime at the end (instead of cilantro). Fabulous!

by missmargaret, 3/14/2013Delicious. We sauteed the onion, ginger and garlic in a TBSP of oil, then added the curry to bring out the flavor. We also used 1 full can of light coconut milk, 1/2 head of cauliflower, an extra tsp of mild curry, 1 cup drained, diced tomatoes and more spinach. The point is, you can work with this recipe to suit your own taste and pantry. It was excellent. It will be a keeper recipe.

by KitAndKaboodle, 3/14/2013Loved this recipe. Omitted the tomatoes because my husband is allergic but it still turned out fantastic & full of flavour. Used regular coconut milk instead of light, used chicken broth instead of veggie broth. Added extra baby spinach. Love the sweet potatoe & cinnamon flavours. Will definitely make this again.

by linda415, 3/11/2013To get any depth of flavor in this you must heat the oil and add the spices and cook to make the flavors pop. Then add the coconut milk. You may even want to use more spices as many times American cooks do not use the freshest spices available and they loose their aromatic qualities quickly sitting in a pantry for months.

by mommasue, 3/4/2013Great recipe--my tweaks--I used a whole can of regular coconut milk, not the 1 cup. I also used a can of diced tomatoes, not drained--wanted sauce! I didn't have a hot curry,so I used the sweet curry I have, and it was yummy. Also, added the tomatoes and beans before the greens, let it simmer for a while before adding the greens at the end. Personally, I think canned beans need more than a 5-minute re-heat. This will be in my regular rotation for sure!

by PraisesForBraises, 3/4/2013I thought this recipe was really delicious. For reference, the head of cauliflower I had weighed 3 lbs before cutting up into florets; the florets weighed 2 lbs. The recipe calls for 12 oz of cauliflower, which is just over 1/3 of the whole head of cauliflower. I thought the herbs and spices were nicely balanced with this amount of cauliflower. This reheats very nicely. I will make this again!

by MommyDot, 3/3/2013Was disappointed. Thought this would be an interesting non-meat meal with complex flavors, but it just seemed superficial. Flavors didn't meld well. A depth was missing. Made the recipe as stated, but w/o chickpeas. Maybe others who use the chickpeas will have different results.

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