Indian Vegetable Curry Recipe

Name: Indian Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.)
2
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.
3
Serving Suggestions
4
Serve with flatbread or rice.
5
nutrition information (per serving):
6
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;

171

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Indian Vegetable Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Vegetable Curry

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