South Indian-Style Vegetable Curry


It’s curry time! I love curry, especially on a cold autumn day. I adapted this recipe from Fine Cooking website, adjusting it for the ingredients I had on hand. This is a vegetable curry, and I am curious to try and make lamb curry next time. Can you believe it, I haven’t been to an Indian restaurant in my life?

Makes 4-5 servings

Ingredients:

  • 2 tablespoons canola oil
  • 1 large yellow onion, finely diced
  • 4 medium cloves garlic, pressed
  • 1 2-inch piece fresh ginger, peeled and finely grated
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 3/4 teaspoon ground turmeric
  • 1/2 teaspoon cayenne
  • 1 tablespoon tomato paste
  • 2 cups vegetable broth
  • 1 (12 oz) can coconut milk
  • 1 3-inch cinnamon stick
  • sea salt and freshly ground black pepper to taste
  • 1/2 cauliflower, broken into 1-1/2-inch florets
  • 2 sweet potatoes, peeled and cut into 1-inch cubes
  • 2 medium tomatoes, cored, peeled, seeded, and coarsely chopped
  • 2 large carrots, peeled and cut into 1/2-inch-thick rounds
  • 1 (14 oz) can chickpeas, drained and rinsed
  • 2 tablespoons fresh lime juice
  • 1 teaspoon finely grated lime zest
  • chopped fresh cilantro for garnishing

Directions:

Heat the oil in a large pan (or Dutch oven) 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, and cayenne; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute.

Add the broth, coconut milk, cinnamon stick, salt, pepper, and bring to a boil. Reduce the heat 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, about 20 minutes. Discard the cinnamon stick.

Stir in the chickpeas, lime juice, and zest; heat through for about 3 more minutes. Taste and adjust your seasoning if needed. Serve over rice, garnish with cilantro leaves.

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