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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.


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Reviews (18 reviews)

  • JKinME | 05/06/2018

    Really quite simple to make and delicious. I made some of the modifications recommended by others - used a whole can of coconut milk, doubled up on the spices, cooked the chickpeas a bit longer. Also, I accidentally bought crushed tomatoes instead of whole ones, so I spooned them in, but they seemed to work fine.

  • SoCo18 | 08/03/2017

    Delicious and so easy! Definitely a keeper

  • 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.

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