Indian Vegetable Curry

Indian Vegetable Curry
Photo by Scott Phillips


  • 1 large carrot, sliced ¼ inch thick on the diagonal
  • 2 tsp. hot curry powder, such as Madras
  • 3 Tbs. chopped fresh cilantro
  • 1 15-oz. can chickpeas, drained and rinsed
  • 2 medium plum tomatoes, cut into ½-inch dice
  • 1 cup unsweetened coconut milk
  • 2 tsp. minced garlic
  • + 5 more ingredients
    • 3 oz. baby spinach (about 3 lightly packed cups)
    • Kosher salt
    • 12 oz. cauliflower florets, cut into bite-size pieces (about 3 cups)
    • 1 Tbs. minced fresh ginger
    • 1 medium yellow onion, halved and thinly sliced lengthwise

In a 12-inch skillet set over medium-low heat, stir together the coconut milk, cauliflower, carrot, onion, ginger, garlic, curry powder, and 1 tsp. salt. Raise the heat to high and bring to a boil; reduce to a simmer, cover, and cook, stirring often, until the cauliflower is tender when pierced w...

View full recipe at Fine Cooking


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