South Indian-Style Vegetable Curry


South Indian-Style Vegetable Curry
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I was at the airport and needed a new magazine to read. Naturally, I found cooking magazines that I love instead of the usual gossip ones. What attracted me to this magazine was the beautiful cake on the cover. So guess what I made for today? You’re wrong—however you did get a clue from the name of the blog today. I found so many recipes to make, but this Vegetable Curry was “just up my alley.” I am a vegetarian at heart and that’s what attracted me to this particular dish. Michael loves curry and I like curry and since I was gone all weekend, I wanted to make this dish for him. We both loved this dish. It has so many flavors that blend into one. I love the fact that it’s meatless. I know Michael probably didn’t taste all the ingredients, but since I know the ingredients, I could taste everything. It was absolutely delicious. The recipe didn't call for dried apricots, but I added a handful when I added the vegetables. We also bought some Nan Bread for an added touch. I served it with Basmati Rice. This dish will leave you with leftovers, but tomorrow should be even better. (which it was)
South Indian-Style Vegetable Curry
Print Recipe
I was at the airport and needed a new magazine to read. Naturally, I found cooking magazines that I love instead of the usual gossip ones. What attracted me to this magazine was the beautiful cake on the cover. So guess what I made for today? You’re wrong—however you did get a clue from the name of the blog today. I found so many recipes to make, but this Vegetable Curry was “just up my alley.” I am a vegetarian at heart and that’s what attracted me to this particular dish. Michael loves curry and I like curry and since I was gone all weekend, I wanted to make this dish for him. We both loved this dish. It has so many flavors that blend into one. I love the fact that it’s meatless. I know Michael probably didn’t taste all the ingredients, but since I know the ingredients, I could taste everything. It was absolutely delicious. The recipe didn't call for dried apricots, but I added a handful when I added the vegetables. We also bought some Nan Bread for an added touch. I served it with Basmati Rice. This dish will leave you with leftovers, but tomorrow should be even better. (which it was)
Instructions
  1. In a 5-6 quart Dutch oven or other heavy-duty post, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, (3-4 min.)
  2. Reduce the heat to medium and cook until the onion is richly browned (5-7 min.) more.
  3. Add the garlic and ginger; cook stirring, for 1 minute to blend the flavors.
  4. Add the coriander, cumin, turmeric, and cayenne pepper; stir for 30 seconds to toast the spices.
  5. Add the tomato paste and stir until well blended with the aromatics, about 1 minute.
  6. Add the broth, coconut milk, cinnamon stick, 1 tsp. salt, and ¼ tsp. pepper and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes.
  7. Add the cauliflower, sweet potatoes, tomatoes, and carrots. (I added a hand full of dried apricots in with the vegetables.) Bring to a boil. Then reduce the heat to medium low, cover and simmer until the vegetables are tender, 20-25 minutes. Discard the cinnamon stick.
  8. Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 more minutes. Season to taste with salt. Serve garnished with the cilantro.
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South Indian-Style Vegetable Curry
Print Recipe
I was at the airport and needed a new magazine to read. Naturally, I found cooking magazines that I love instead of the usual gossip ones. What attracted me to this magazine was the beautiful cake on the cover. So guess what I made for today? You’re wrong—however you did get a clue from the name of the blog today. I found so many recipes to make, but this Vegetable Curry was “just up my alley.” I am a vegetarian at heart and that’s what attracted me to this particular dish. Michael loves curry and I like curry and since I was gone all weekend, I wanted to make this dish for him. We both loved this dish. It has so many flavors that blend into one. I love the fact that it’s meatless. I know Michael probably didn’t taste all the ingredients, but since I know the ingredients, I could taste everything. It was absolutely delicious. The recipe didn't call for dried apricots, but I added a handful when I added the vegetables. We also bought some Nan Bread for an added touch. I served it with Basmati Rice. This dish will leave you with leftovers, but tomorrow should be even better. (which it was)
South Indian-Style Vegetable Curry
Print Recipe
I was at the airport and needed a new magazine to read. Naturally, I found cooking magazines that I love instead of the usual gossip ones. What attracted me to this magazine was the beautiful cake on the cover. So guess what I made for today? You’re wrong—however you did get a clue from the name of the blog today. I found so many recipes to make, but this Vegetable Curry was “just up my alley.” I am a vegetarian at heart and that’s what attracted me to this particular dish. Michael loves curry and I like curry and since I was gone all weekend, I wanted to make this dish for him. We both loved this dish. It has so many flavors that blend into one. I love the fact that it’s meatless. I know Michael probably didn’t taste all the ingredients, but since I know the ingredients, I could taste everything. It was absolutely delicious. The recipe didn't call for dried apricots, but I added a handful when I added the vegetables. We also bought some Nan Bread for an added touch. I served it with Basmati Rice. This dish will leave you with leftovers, but tomorrow should be even better. (which it was)
Instructions
  1. In a 5-6 quart Dutch oven or other heavy-duty post, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, (3-4 min.)
  2. Reduce the heat to medium and cook until the onion is richly browned (5-7 min.) more.
  3. Add the garlic and ginger; cook stirring, for 1 minute to blend the flavors.
  4. Add the coriander, cumin, turmeric, and cayenne pepper; stir for 30 seconds to toast the spices.
  5. Add the tomato paste and stir until well blended with the aromatics, about 1 minute.
  6. Add the broth, coconut milk, cinnamon stick, 1 tsp. salt, and ¼ tsp. pepper and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes.
  7. Add the cauliflower, sweet potatoes, tomatoes, and carrots. (I added a hand full of dried apricots in with the vegetables.) Bring to a boil. Then reduce the heat to medium low, cover and simmer until the vegetables are tender, 20-25 minutes. Discard the cinnamon stick.
  8. Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 more minutes. Season to taste with salt. Serve garnished with the cilantro.
Share this Recipe
 
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