Dirt to Table Experience: Indian Vegetable Curry

PUBLISHED ON: 03.08.2013

There are days when I need to shake-up my meat and potatoes family.   I have tried with limited success to move my boys away from a meat focused diet to at least entertaining the idea that there are other delicious, more healthy options.  They entertain only the idea of indulging me, not the idea that this is a better way to eat.  So, my quest to shake up the family eating habits continue.

I offered up this gem of dish for dinner one night.  Mostly fresh vegetables from the garden simmered in a curry-scented coconut milk, and served over rice.  The dish is creamy and fragrant, and damn it was good.  My teenager, gave me the stink-eye.  My husband willingly ate it, claimed it was good and then promptly moved on.  Proof that there is still a glimmer of hope for this family.

Indian Vegetable Curry
Serves 4-5
Recipe from Fine Cooking

1 cup unsweetened coconut milk
12-oz. cauliflower florets, cut into bite-size pieces (about 3 cups)
1 large carrot, sliced 1/4-inch thick on the diagonal
1 medium yellow onion, halved and thinly sliced lengthwise
1 Tbs. minced fresh ginger
2 tsp. minced garlic
2 tsp. hot curry powder; such as Madras
Kosher salt
3 oz. baby spinach (about 3 lightly packed cups)
1 15-oz. can chickpeas, drained and rinsed
2 medium plum tomatoes, cut into 1/2-inch dice
3 Tbs. chopped fresh cilantro
In a 12-inch skillet set over medium-low heat, stir together the coconut milk, cauliflower, carrot, onion, ginger, garlic, curry powder, and 1 tsp. salt.  Raise the heat to high and bring to a boil; reduce to a simmer, cover and cook stirring often, until the cauliflower is tender when pierced with a knife, about 10 minutes. (If the pan looks dry, stir in water 1/4 cup at a time.)
Stir in the spinach, chickpeas, and tomatoes and continue to cook until the chickpeas are heated through and the spinach is wilted, about 5 minutes.  Stir in the cilantro, season to taste with salt, and serve.

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