Indian Vegetable Curry

Indian Vegetable Curry | ChopChop


This warming, warm-colored stew is easy to adapt. Try adding a cup of snow peas or chickpeas, substituting winter squash for the sweet potatoes, or swapping in sturdier greens, such as chard or kale, for the tender spinach. 

Hands-on time: 30 minutes
Total time: 1 hour
Makes: 6 Servings

Kitchen Gear: 

Measuring spoons
Measuring cups
Sharp knife (adult needed)
Cutting board
Can opener
Large skillet
Wooden spoon 


2 teaspoons
coconut, olive, or vegetable 1 oil
onion, chopped
carrots, scrubbed and chopped
celery stalks, chopped
garlic cloves, minced
red bell pepper, cored and chopped
sweet potato, scrubbed and diced
1⁄2 teaspoon
1 tablespoon
curry powder
(14-ounce) can coconut milk
2 cups
3⁄4 cups
diced tomatoes (half of a 15-ounce can)
cauliflower head, florets only
2 cups
baby spinach leaves
1⁄2 cup
chopped fresh cilantro or basil leaves or a combination


  1. Put the skillet on the stove and set the heat to medium. When the skillet is hot, add the oil.
  2. Add the onion, carrots, celery, garlic, red pepper, sweet potato, and salt, and cook until the onions are softened, about 20 minutes.
  3. Add the curry powder and cook, stirring, just until fragrant, about 30 seconds.
  4. Add the coconut milk, water, and tomatoes and cook until the sweet potato is just tender, about 20 minutes.
  5. Add the cauliflower florets and mix well. Cover and cook until tender, about 7 minutes.
  6. Turn the heat off and add the spinach and cilantro or basil and stir well. Serve right away, or transfer to a container, cover and refrigerate up to 2 days. 


Try This:
Raita is a cooling Indian condiment that’s often served with curries. To make it, stir together 1⁄2 cup plain yogurt with 1⁄2 cup chopped cucumber, 2 tablespoons chopped mint or cilantro, and 1⁄4 teaspoon salt.