Mixed Vegetable Curry with Fresh Vegetables
Fresh, seasonal vegetables like cauliflower, carrots, zucchini, spinach, and sweet potato star in this dish, bathed in a flavorful Madras curry sauce infused with warm cumin, earthy turmeric, and a touch of cayenne pepper. Creamy coconut milk adds a touch of richness and balance, making this curry a delightful and comforting meal. Though crafting the perfect curry might seem daunting, fear not! My step-by-step instructions (with photos) and handy cooking tips will guide you through the process with ease.
Servings: 4 to 5 servings
Calories: 147kcal
Ingredients
- 1 1/2 teaspoons olive oil
- 1/2 large yellow onion chopped
- 1 tablespoons chopped ginger
- 1/2 teaspoon chopped garlic
- 3/4 cup vegetable broth
- 1/2 cup coconut milk light or regular
- 1 1/2 teaspoons curry powder
- 3/4 teaspoon ground cumin
- 3/8 teaspoon ground turmeric
- 1/8 teaspoon cayenne pepper optional
- 1 cup chopped sweet potato or butternut squash
- 1 cup chopped cauliflower into small florets
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped carrot
- 1/2 medium zucchini chopped
- 1 can (15 ounce) chickpeas (garbanzo beans) drained and rinsed
- 6-7 ounces fresh baby spinach
- 2 tablespoons chopped fresh cilantro plus more for garnish
- 1 tablespoon lemon juice
- Salt to taste
- Freshly ground black pepper to taste
- For serving: 1 1/2 cups cooked brown rice or brown rice-quinoa mixture
Instructions
- In a 3- to 4-quart Dutch oven, heat the oil over medium-low heat. Add the onion, ginger and garlic; cook, stirring occasionally, for 8 minutes or until onion is soft and beginning to caramelize (will be a light brown color).
- Stir in the curry powder, cumin, turmeric, and cayenne; continue cooking, stirring, for 1 to 2 minutes. Stir in the vegetable broth and coconut milk. Bring to a boil, reduce heat, and simmer for 10 minutes.
- Stir in the sweet potato (or butternut squash), cauliflower, bell pepper, carrot and zucchini. Bring to a boil, reduce heat and simmer, covered, 20 minutes or until all the vegetables are tender.
- Stir in the chickpeas, spinach, cilantro and lemon juice; cover and continue cooking until the spinach has wilted and the chickpeas are heated through.
- Season to taste with salt (may need a fair amount depending on how salty your vegetable broth is). Add additional curry powder and/or cayenne pepper if needed. If too spicy, add more lemon juice - the acid will mellow out the spiciness.
Notes
Chop the vegetables evenly: Vegetables should be around the same size, around 1/2 to 3/4 inches.
Make ahead: Curry can be prepared up to 24 hours in advance, placed in an airtight container, and refrigerated. Reheat, covered, over medium heat.
Note: This recipe was originally published in my cookbook Fresh Tastes.
Nutrition
Calories: 147kcal | Carbohydrates: 18g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 255mg | Potassium: 707mg | Fiber: 4g | Sugar: 6g | Vitamin A: 12156IU | Vitamin C: 58mg | Calcium: 86mg | Iron: 3mg