South Indian Vegetable Curry
Featured Recipe, Jun 18 2015Colorful and chock full of spices and veggies! Put this one on your list.
Chock-full of fiber and flavours. Lots of prep and chopping but easy and rewarding. Could be something nice to prepare and enjoy together with a friend(s). Makes a big pot and is great the day after too.
- Onions (2 big, finely diced)
- Ginger (thumb sized, grated)
- Garlic (4 cloves, minced)
- Ground coriander (1 tbsp)
- Tumeric (3/4 tsp)
- Cumin (1 tsp)
- Chilli powder (1 tsp)
- Tomato paste (1 tbsp)
- Vegetable broth (2 cups)
- Coconut milk (1 cup)
- Cinnamon stick (1, 3 inch stick)
- Potatoes (3 big, chopped)
- Cauliflower (1 small, chopped)
- Carrots (2 big, sliced)
- Vine tomatoes (3, wedged)
- Chickpeas (1 can, rinsed)
- Spinach (2 big handfuls)
- Basmati rice (3-4cups)
- 1/2 lime (squeeze and zest)
When onions are golden brown, add ginger and garlic. Fry for about 1min.
Add ground coriander, cumin, turmeric and chilli powder. Toast the spices together for about 30secs.
Add in tomato paste and stir for 1min.
Pour in vegetable broth, coconut milk and add cinnamon stick. Simmer for 10mins on medium heat.
Add potatoes, carrots, cauliflower and tomatoes. Simmer for 30mins on medium low heat.
Stir in chickpeas and spinach. Simmer till spinach softens.
Squeeze half a lime, and zest over curry.
Serve with basmati rice.
Tip: put 4-5 cloves when cooking the rice - it will turn out nicely fragrant!
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.