Indian

Indian Vegetable Curry is for Dinner.

Indian Vegetable Curry takes 20 minutes to prepare.

Indian Vegetable Curry takes 45 minutes to cook.

Indian Vegetable Curry makes 6 servings.

The ingredients for Indian Vegetable Curry are:

2 Tbs. canola oil
1 large yellow onion, finely diced
4 medium cloves garlic, minced
One 2-inch piece fresh ginger, peeled and finely grated (1 Tbs.)
1 Tbs. ground coriander
1-1/2 tsp. ground cumin
3/4 tsp. ground turmeric
1/2 tsp. cayenne
1 Tbs. tomato paste
2 cups lower-salt chicken broth or vegetable broth
2 cup coconut milk
One 3-inch cinnamon stick
Fine sea salt and freshly ground black pepper
1 small cauliflower, broken into 1-1/2-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 1-1/2 cups)
2 large carrots, peeled and cut into 1/2-inch-thick rounds (about 1 cup)
One 15-1/2-oz. can chickpeas, drained and rinsed
2 Tbs. fresh lime juice
1 tsp. finely grated lime zest
2 Tbs. chopped fresh cilantro

Here is how you make Indian Vegetable Curry:

In a 5- to 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned, 5 to 7 minutes more. Add the garlic and ginger; cook, stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute.Add the broth, coconut milk, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.Add the cauliflower, broccoli, sweet 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, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Season to taste with salt. Serve garnished with the cilantro.Serving Size: serves 6Number of Servings: 6Recipe submitted by SparkPeople user ROYALTY12.

The nutritional information for Indian Vegetable Curry is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 347.5

• Total Fat: 14.2 g
• Cholesterol: 0.0 mg
• Sodium: 648.8 mg
• Total Carbs: 47.7 g
• Dietary Fiber: 9.4 g
• Protein: 9.3 g

Indian Vegetable Curry is Indian cuisine.

The dietary needs meet for Indian Vegetable Curry is Vegetarian