Indian curry

By Sang Kim
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SERVES
6
TOTAL TIME

Ingredients

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

Directions

  1. On medium-high heat, cook onion in canola oil until brown. Reduce heat to medium.
  2. Add the garlic and ginger.
  3. Add spices (coriander, cumin, turmeric, cayenne).
  4. Add the tomato paste.
  5. Add the broth, coconut milk, cinnamon stick, 1 teaspoon of salt, and 1/4 teaspoon of pepper and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
  6. Add the cauliflower, sweet potatoes, tomatoes, and carrots. Simmer until the vegetables are tender, about 20 to 25 minutes.
  7. Discard the cinnamon stick.
  8. Stir in the chickpeas, spinach, lime juice, and zest. Cook until the spinach has wilted.
  9. Season to taste with salt. Garnish with cilantro.
  10. Serve with basmati rice.

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