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–+ servings

The Best Vegetable Curry Ever

Vegetarian cooking in India is healthy, delicious, easy and so flavorful!
4.80 from 5 votes
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Total Time: 1 hour 10 minutes
Servings: 4

Ingredients

  • 2 Tablespoons olive oil
  • 1 yellow onion finely diced
  • 4 garlic cloves minced

Spices:

  • 1 Tablespoon fresh ginger finger grated
  • 1 Tablespoon. ground coriander
  • 1-1/2 teaspoon. ground cumin
  • 3/4 teaspoon ground turmeric
  • 1/2 teaspoon. cayenne
  • 1 Tablespoon tomato paste
  • 2 cups vegetable broth
  • 1 cup light coconut milk
  • 1 teaspoon cinnamon
  • Salt and Pepper

Vegetables:

  • 1 cauliflower or broccoli head chopped into florets
  • 3 sweet potatoes peeled and diced or 6 red potatoes,diced
  • 2 tomatoes cored, seeded, and coarsely chopped (about 1-1/2 cups)
  • 1 cup frozen peas
  • 4 cups handfuls spinach, light packed
  • 1. lime juiced and zested
  • 2 Tablespoons fresh cilantro chopped
  • Basmati rice for serving

Instructions

  • In a large pot, heat the oil over medium-high heat. Add the onion and stir/cook, until golden brown, about 2 minutes. Reduce heat to medium, add the garlic and ginger; cook, stirring, for 1 minute.. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds. Add the tomato paste and stir until even distributed throughout the spices, about 1 minute.
  • Add the broth, coconut milk, cinnamon, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.
  • Add the cauliflower, potatoes, tomatoes, and peas. 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 to 25 minutes.
  • Stir in the lime juice, and zest; cook about 3 minutes more. Season to taste with salt.
  • Add 4 heaping handfuls of spinach and cook for 2 minutes until the spinach turns bright green. Serve over rice and garnish with cilantro.