South Indian-Style Vegetable Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 T Coconut Oil1 Large Yellow Onion, finely diced4 Medium Cloves Garlic, mincedOne 2-inch piece Fresh Ginger, peeled and finely grated (1 T)1 T Ground Coriander1.5 t Ground Cumin3/4 t Turmeric1/2 t Cayenne1 T Curry2 T Tomato Paste2 C Low-Sodium Vegetable Broth1 Cup Light Coconut Milk1 3-inch Cinnamon StickSea Salt & Ground Pepper1 Small Cauliflower, broken into small florets1 lb. Sweet Potatoes, peeled and cut into small cubes2 Medium Tomatoes, cored, seeded, and coarsely chopped2 Large Carrots, peeled and cut into small rounds15 oz. Chickpeas, drained and rinsed4 oz. Baby Spinach2 T Lime Juice1 t Lime Zest2 T Fresh Cilantro
In a 5-6 quart heavy duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned, 5 to 7 minutes more. Add the garlic and ginger;cook, stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, cayenne, and curry; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the spices, about 1 minute.
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.
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.
Nutritional Info 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
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