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Vegetarian Curry Dinner Recipe

Name: Island Foods Express Vegetarian Curry Dinner Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups carrots; 2 cups potatoes (medium, peeled and diced); 2 cups cauliflower florets; 1 cups frozen peas; 3 cups baby spinach; 1 cups yellow onion, finely chopped; 4 tbs garlic cloves, minced; 1 tbs fresh ginger, grated; 2 tbs vegetable oil; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp turmeric; 1 tsp garam masala; 1 tsp red chili powder or cayenne; 2 tbs tomato paste; 14 oz canned crushed tomatoes; 1 cups coconut milk (full-fat); 1 cups vegetable broth or water; 1 cups canned chickpeas (drained and rinsed); 1 tbs lime juice; 1.5 tsp salt; 0.25 cups fresh cilantro, chopped; 4 cups basmati rice, cooked; 0.5 cups plain yogurt or raita; 4 pieces naan or flatbread

Inspired by Island Foods Express

Time50m

Serves4

Make Vegetarian Curry Dinner Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Vegetable base

2 cups Carrots

2 cups potatoes (medium, peeled and diced)

2 cups Cauliflower florets

1 cups frozen peas

3 cups baby spinach

Aromatics & aromatics base

1 cups yellow onion, finely chopped

4 tbs Garlic cloves, minced

1 tbs Fresh ginger, grated

2 tbs Tuscany sunflower oil

Spices & paste

2 tsp Ground cumin

2 tsp Ground coriander

1 tsp turmeric

1 tsp Garam masala

1 tsp red chili powder or cayenne

2 tbs tomato paste

Liquid & coconut

14 oz canned crushed tomatoes

1 cups coconut milk (full-fat)

1 cups vegetable broth or water

Legumes & finishing

1 cups canned chickpeas (drained and rinsed)

1 tbs ReaLime juice

1 1/2 tsp Celtic sea salt

1/4 cups Fresh cilantro, chopped

To serve (optional)

4 cups basmati rice, cooked

1/2 cups plain yogurt or raita

4 pieces naan or flatbread

Method

Vegetable base

Prepare vegetables

Peel and dice the potatoes into 1/2-inch cubes (about 2 cups). Slice carrots into 1/4-inch rounds (about 2 cups). Cut cauliflower into bite-size florets (about 2 cups). Rinse and drain canned chickpeas; set aside. Measure frozen peas and spinach; keep ready.

Par-cook the firmer vegetables: bring a medium pot of water to a boil, add potatoes and carrots, and simmer 5 minutes until slightly tender but not falling apart. Drain and set aside.

Aromatics & aromatics base

Heat a large, heavy-bottomed skillet or Dutch oven over medium heat. Add vegetable oil. When oil shimmers, add chopped onion and sauté 6–8 minutes until soft and translucent, stirring occasionally.

Add minced garlic and grated ginger to the pan and cook 1 minute until fragrant, stirring so they don't brown.

Spices & paste

Lower the heat slightly and add ground cumin, ground coriander, turmeric, garam masala and red chili powder. Stir continuously for 30–45 seconds to toast the spices and release their aroma.

Stir in the tomato paste and cook 1–2 minutes, breaking it up with the back of a spoon so it darkens slightly; this deepens flavor and removes raw tomato taste.

Liquid & coconut

Pour in the crushed tomatoes and vegetable broth (or water). Stir to combine, scraping up any browned bits from the bottom of the pan. Bring mixture to a gentle simmer.

Add the par-cooked potatoes and carrots and cauliflower florets to the simmering sauce. Cover partially and simmer 10–12 minutes until vegetables are tender when pierced with a fork.

Stir in the coconut milk and frozen peas, simmer uncovered 3–5 minutes until peas are heated through and sauce is slightly thickened.

Legumes & finishing

Add the drained chickpeas and baby spinach to the curry. Stir and cook 2–3 minutes until spinach wilts and chickpeas are heated through.

Season the curry with salt, tasting and adjusting as needed. Stir in lime juice and chopped cilantro. If the sauce is too thick, add up to 1/4 cup water to reach desired consistency.

Simmer 1–2 more minutes to meld flavors, then remove from heat.

To serve (optional)

Divide cooked basmati rice among 4 bowls or plates. Spoon the curry over the rice. Serve with plain yogurt or raita and warm naan on the side. Garnish with extra cilantro and a wedge of lime if desired.