Indian-style Vegetable Curry
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Ingredients
0 servings
2 tablespoonsextra virgin olive oil
½ cupshallots
large, finely diced
3garlic cloves
minced
1 tablespoontomato paste
2 teaspoonsground cumin
1 teaspoonground tumeric
1 teaspooncurry powder
1 teaspoonground cinnamon
½ teaspoonground coriander
½ teaspoonground ginger
¼ teaspooncayenne pepepr
1 x 13 ouncecan unsweetened full-fat coconut milk
1 ½ cupsvegetable broth
1 headcauliflower
cut into florets
1 headbroccoli
cut into florets
1sweet potato
large, peeled and cut into 1-inch cubes
2tomatoes
medium, seeded and diced
1 ½ teaspoonskosher salt
1 x 15 ouncecan chickpeas
drained and rinsed
4 cupsbaby spinach
packed
0.5grated zest of lime
¼ cupfresh cilantro leaves
Instructions
Step 1
In a Dutch oven or large pot, heat the olive oil over medium heat. Add the shallots and garlic and cook, stirring, until tender, about 2 to 3 minutes. Stir in the tomato paste, cumin, turmeric, curry powder, cinnamon, coriander, ginger, and cayenne pepper. Cook until the spices have toasted and become fragrant, about 2 minutes.
Step 2
Pour in the coconut milk and broth and stir to combine. Add the cauliflower, broccoli, sweet potato, tomatoes, and salt. Stir to combine and bring to a boil. Once boiling, reduce the heat to a gentle simmer, over, and let the mixture cook, adding the drained chickpeas 15 minutes into the cooking process. Continue cooking until the vegetables are tender, an additional 10 minutes. Stir in the spinach, lime zest, and lime juice and cook until the spinach is just wilted, about 2 minutes. Sprinkle with cilantro.
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