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.
Sharp knife (adult needed)
- Put the skillet on the stove and set the heat to medium. When the skillet is hot, add the oil.
- Add the onion, carrots, celery, garlic, red pepper, sweet potato, and salt, and cook until the onions are softened, about 20 minutes.
- Add the curry powder and cook, stirring, just until fragrant, about 30 seconds.
- Add the coconut milk, water, and tomatoes and cook until the sweet potato is just tender, about 20 minutes.
- Add the cauliflower florets and mix well. Cover and cook until tender, about 7 minutes.
- 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.
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.