Indian Vegetable Curry

Prep Time: 20 minutes

Cook Time: 20 minutes

Serving: 4 people

A Word From The Cook

“A great fragrant vegetarian option”


  • 1 Cup Coconut Milk (I like to use the coconut cream from the tops of the can)
  • 3 Cups Cauliflower (cut into flowerettes)
  • 1 Cup Carrots (cut into bite size dice)
  • 1 Cup Sweet Potato (cut into bite size dice)
  • 1 Onion (cut into thin strips)
  • 1 Tbsp Ginger (minced)
  • 2 Cloves Garlic (minced)
  • 2 tsp Curry Powder (Madras)
  • 3 Cups Baby Spinach
  • 1 Can Chick Peas (15 oz can)
  • 2 Plum Tomatoes (seeded and cut into 1/4 inch dice)
  • 1/2 Cup Fresh Cilantro


  1. In a large skillet heat the coconut milk, cauliflower, carrots, sweet potato, onion, garlic and ginger and curry powder and bring to a boil.
  2. Reduce to low, cover and simmer until the vegetables are cooked but not too soft.
  3. If the coconut milk is evaporating and the vegetables are not cooked add some of the water from the coconut milk can and continue cooking.
  4. Stir in the chick peas, spinach and tomatoes and cook for an additional 5 minutes.
  5. Remove from heat, stir in the Cilantro and season with salt and pepper to taste.
  6. Serve on its own or on top of rice garnished with fresh cilantro leaves.
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