- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 202.6
- Total Fat: 6.8 g
- Cholesterol: 0.0 mg
- Sodium: 302.4 mg
- Total Carbs: 31.5 g
- Dietary Fiber: 7.7 g
- Protein: 6.5 g
South Indian-Style Vegetable CurrySubmitted by: MAGPIENESSA
IntroductionA delicious, healthy one-pot meal. Adapted from a recipe by Ellie Krieger. A delicious, healthy one-pot meal. Adapted from a recipe by Ellie Krieger.
2 T Coconut Oil
1 Large Yellow Onion, finely diced
4 Medium Cloves Garlic, minced
One 2-inch piece Fresh Ginger, peeled and finely grated (1 T)
1 T Ground Coriander
1.5 t Ground Cumin
3/4 t Turmeric
1/2 t Cayenne
1 T Curry
2 T Tomato Paste
2 C Low-Sodium Vegetable Broth
1 Cup Light Coconut Milk
1 3-inch Cinnamon Stick
Sea Salt & Ground Pepper
1 Small Cauliflower, broken into small florets
1 lb. Sweet Potatoes, peeled and cut into small cubes
2 Medium Tomatoes, cored, seeded, and coarsely chopped
2 Large Carrots, peeled and cut into small rounds
15 oz. Chickpeas, drained and rinsed
4 oz. Baby Spinach
2 T Lime Juice
1 t Lime Zest
2 T Fresh Cilantro
Delicious over brown rice or quinoa.
Add the broth, coconut milk, cinnamon stick, 1 tsp salt, and 1/4 tsp. pepper and bring to a boil. Reduce the head to medium low or low and simmer for 10 minutes.
Add the cauliflower, sweet potatoes, tomatoes, and carrots. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20-25 minutes. Discard the cinnamon stick.
Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Season to taste with salt. Serve garnished with cilantro.
Serving Size: Makes 8 Servings (approx. 3/4 cup each)
Number of Servings: 8
Recipe submitted by SparkPeople user MAGPIENESSA.