If you haven’t tried Indian recipes, this is the perfect one to start with. This curry has the typically delicious Indian flavors just like their usual vegetarian dishes have. The recipe uses cauliflower, sweet potatoes, tomatoes, frozen peas and spinach that you can replace with the vegetables of your choice. Serve it with cooked rice and a yogurt and mint sauce (raita) or the traditional Indian flatbread “naan” would be awesome with any Indian curry. Smart Recipes, Indian Recipes, Vegetables Recipes, Recipes Vegetables Indian Vegetable Curry Vegetable Curry Recipe | RecipeSavants.com PT1H15M Serves 4 Ingredients: 2 Tablespoons Olive Oil 1 Large Yellow Onion 4 Medium Garlic Cloves 1 Tablespoon Fresh Ginger 1 Tablespoon Ground Coriander 1.5 Teaspoons Ground Cumin 0.75 Teaspoon Ground Turmeric 0.5 Teaspoon Cayenne 1 Tablespoon Tomato Paste 2 Cups Vegetable Broth 1 Cup Light Coconut Milk 1 Teaspoon Ground Cinnamon 0.125 Teaspoon Salt & Ground Black Pepper 1 Head Of Cauliflower 3 Medium Sweet Potatoes 2 Medium Tomatoes 1 Cup Frozen Peas 4 Cups Lightly Packed Fresh Spinach 1 Whole Lime 2 Tablespoons Fresh Cilantro In a large pan, heat oil over medium-high heat and sauté onion for about 2 minutes. Reduce heat to medium. Add ginger and garlic and sauté for about 1 minute. Add spices and sauté for about 30 seconds. Add tomato paste and sauté for about 1 minute. Add coconut milk, broth, 1 teaspoon of salt, and ¼ teaspoon black pepper and bring to a boil. Reduce the heat to medium-low and simmer for about 10 minutes. Add cauliflower, potatoes, peas and tomatoes and stir to combine. Increase heat to medium-high and again bring to a boil. Reduce heat to medium-low and simmer, covered for about 20-25 minutes. Stir in lime juice, and zest and cook for about 3 minutes. stir in spinach and salt and cook for about 2 minutes. Serve hot with the garnishing of cilantro alongside rice.

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