Indian Vegetable Curry

By gvcathy

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

Details

Servings 4
Adapted from finecooking.com

Preparation

Step 1

Curry-scented coconut milk simmers down to a thick and flavorful sauce for carrots, cauliflower, spinach, and chickpeas in this fragrant one-pan dish.

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.

To 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.

Great 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!