South Indian-Style Vegetable Curry

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Nutritional Info
  • 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

View full nutritional breakdown of South Indian-Style Vegetable Curry calories by ingredient
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A 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.
Number of Servings: 8


    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.


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.

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