South Indian-Style Vegetable Curry

South Indian-Style Vegetable Curry
Photo by Scott Phillips

Ingredients

  • ½ tsp. cayenne
  • 2 Tbs. chopped fresh cilantro
  • 1-½ tsp. ground cumin
  • 1 lb. sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
  • 1 small cauliflower, broken into 1-½-inch florets (about 4 cups)
  • 2 Tbs. canola oil
  • 2 medium tomatoes, cored, seeded, and coarsely chopped (about 1-½ cups)
  • + 15 more ingredients
    • ¾ tsp. ground turmeric
    • 1 Tbs. tomato paste
    • 4 oz. baby spinach (about 4 lightly packed cups)
    • Fine sea salt and freshly ground black pepper
    • One 3-inch cinnamon stick
    • 1 cup light coconut milk
    • 2 large carrots, peeled and cut into ½-inch-thick rounds (about 1 cup)
    • One 15-½-oz. can chickpeas, drained and rinsed
    • 2 cups lower-salt chicken broth or vegetable broth
    • 1 tsp. finely grated lime zest
    • 1 large yellow onion, finely diced
    • 4 medium cloves garlic, minced
    • 1 Tbs. ground coriander
    • One 2-inch piece fresh ginger, peeled and finely grated (1 Tbs.)
    • 2 Tbs. fresh lime juice

In a 5- to 6-quart Dutch oven or other 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 mor...

View full recipe at Fine Cooking

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