Vegatable Curry-1 Cup servings

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 186.1
  • Total Fat: 1.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 229.6 mg
  • Total Carbs: 23.9 g
  • Dietary Fiber: 5.3 g
  • Protein: 6.0 g

View full nutritional breakdown of Vegatable Curry-1 Cup servings calories by ingredient
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No meat... I don't care much for curry, but I love this!
1 Serving = 1 cup
Tweaked from America's Test Kitchen
No meat... I don't care much for curry, but I love this!
1 Serving = 1 cup
Tweaked from America's Test Kitchen

Number of Servings: 12


    2 Tablespoons curry powder
    1 1/2 teaspoons Garam Masala*
    2 Medium onions-chopped fine
    2 Cups potatoes-cut in 1/2 inch pieces
    3 Cloves garlic-minced
    1 Tablespoon ginger-grated
    1 Anaheim Chile
    1 Tablespoon tomato paste (or 2 Tbl. ketchup)
    1/2 Medium head cauliflower-1 inch florets
    2 28oz cans whole or diced tomatoes & juice
    1 Cup cooking water from chickpeas (or not)
    2 Cups chickpeas (cooked)
    1 teaspoon salt (I don't add this-optional)
    1/4 Cup heavy cream or coconut milk
    2 Cups frozen peas (do not add when freezing or reheating, add just before serving to preserve the flavor)
    1 Cup basmati rice
    2 Cups water

    *Garam Masala: 2t cardamom, 5t coriander, 4t cumin, 1t cloves, 1t cinnamon, 1t nutmeg (also calls for 2t black pepper, but I leave it out)


1. Toast curry powder & Garam Masala in dry skillet over medium-high heat, stirring constantly, until spices darken slightly or smoke, & become fragrant, about 1 minute. Remove spices & set aside.

2. Heat 3 tablespoons oil in large Dutch oven over medium-high heat until shimmering. Add onions & potatoes & cook, stirring occasionally, until onions are caramelized & potatoes are golden brown on edges, about 10 minutes. (Reduce heat to medium if onions darken too quickly.)

3. Reduce heat to medium. Clear center of pan & add 1 tablespoon oil, garlic, ginger, chili, & ketchup. Cook, stirring constantly, until fragrant, about 30 seconds. Add toasted spices & cook, stirring constantly, about 1 minute longer. Add cauliflower & cook, stirring constantly, until spices coat florets, about 2 minutes longer.

4. Add tomatoes, tomato/chickpea water, chickpeas, & 1 teaspoon salt; increase heat to medium-high & bring mixture to boil, scraping bottom of pan with wooden spoon to loosen browned bits. Cover & reduce heat to medium. Simmer briskly, stirring occasionally, until vegetables are tender, 10 to 15 minutes.

5. Stir in cream or coconut milk; continue to cook until heated through, about 2 minutes longer.

6. Add cooked rice. Only add peas right before serving because they taste better fresh.

Number of Servings: 12

Recipe submitted by SparkPeople user INUNISON.

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