Vegetable Curry with Coconut Milk

epicurious.com

Sarah Liz

2 tbsp canola oil

1 large yellow onion, finely diced

4 medium cloves garlic, minced

1 tbsp fresh ginger, peeled and finely grated

1 tbsp ground coriander

1-½ tsp ground cumin

¾ tsp ground turmeric

½ tsp cayenne

1 tbsp tomato paste

2 cups water or 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 1-½-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 1-½ cups)

2 large carrots, peeled and cut into ½-inch-thick rounds (about 1 cup)

One 15-½-oz. can chickpeas, drained and rinsed

4 oz. baby spinach (about 4 lightly packed cups)

2 tbsp fresh lime juice

1 tsp finely grated lime zest

2 tbsp chopped fresh cilantro

Directions at epicurious.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer