New Year’s Day vegetable curry


This curry really was the perfect end to a bitter cold New Year’s Day: Scrumptious, flavorful, warming, filling, healthy and vegan! The aroma from my kitchen was divine, and the taste crossed over into The Twilight Zone.

This recipe serves four to six.
20 minutes prep, plus 50 minutes cooking.

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

In a large heavy-duty pot, heat the salt for 2 minutes.
Add the oil over medium-high heat.
Once the oil is hot, add the onion and saute until browning, 3 to 4 minutes.
Reduce the heat to medium and continue to saute 5 to 7 minutes more.
Add the minced garlic and ginger, stir for 1 minute.
Add the coriander, cumin, turmeric, and cayenne, stir for 30 seconds.
Add the tomato paste and stir until well blended, about 1 minute.
Add the vegetable broth, coconut milk, cinnamon stick, 1/4 teaspoon of pepper and bring to a boil. Reduce the heat to low and simmer for 10 minutes.

Add the cauliflower,  potatoes, tomatoes, and carrots.
Raise the heat to medium high and return to a boil.
Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes.

Discard the cinnamon stick.
Stir in the chickpeas, spinach, lime juice, and zest.
Stir over heat until the spinach has wilted, about 3 minutes more.

Serve garnished with the chopped cilantro, a side of basmati rice, sweet mango chutney and your favorite warmed naan.

Recipe adapted from this one.

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