This vegetarian curry is made with a blend of aromatic spices, but feel free to substitute curry powder if you prefer. See notes below.
- 2 Tablespoon oil, I use coconut or avocado oil
- 1 large yellow onion, chopped finely
- 4 cloves garlic, peeled and minced
- 1 Tablespoon peeled and finely grated ginger
- 1 Tablespoon ground coriander* (see notes below to substitute curry powder)
- 1–2 teaspoons ground cumin, or more to taste*
- 1 teaspoon ground turmeric*
- 1/2 teaspoon of cinnamon, optional*
- 1/4–1/2 teaspoon cayenne pepper, for heat (or more to taste)
- salt and pepper
- 1 Tablespoon tomato paste
- 3 cups low sodium chicken or vegetable broth, divided (more may be needed to cover
- 1 can full-fat coconut milk
- 1–2 peeled and chopped sweet potatoes or russet potatoes (about 2–3 cups)
- 1.5 cups chopped tomatoes, I used 3 large roma tomatoes
- 2 large carrots, peeled and cut into 1/2-inch-thick rounds
- 1 small head of cauliflower, broken into 1-1/2-inch florets (3–4 cups)
- 1 medium zucchini, sliced in half lengthwise and then cut in 1/2-inch slices
- 1.5 cups cooked chickpeas/garbanzo beans or one 15.5 oz. can, drained and
- rinsed (leave out for paleo or whole30)
- 4 loosely packed cups baby spinach
- juice and zest of 1 lime
- 1/4 cup chopped fresh cilantro or flat leaf parsley, optional
- brown basmati rice or naan for serving
- In a large pot or dutch oven, heat oil over medium heat. Add the onion and sauté for 3-4 minutes, stirring occasionally. Add the garlic and ginger and continue to sauté for 1 more minute. Stir in all the spices: coriander, cumin, turmeric, cayenne, cinnamon, 1 teaspoon salt, and pinch of pepper and mix until well blended with the onion mixture. Stir in tomato paste and then slowly stir in HALF of the chicken or vegetable broth and coconut milk until well combined.
- Add the sweet potatoes, tomatoes, and carrots to the pot and raise the heat to medium-high. When it begins to boil, reduce the heat to med-low, cover, and simmer for 8-10 minutes. Add cauliflower, zucchini and chickpeas and cook for an additional 10 minutes or until vegetables are tender. Stir in baby spinach, lime zest and juice. Cover for 1-2 minutes until baby spinach is wilted. Remove from heat and serve over rice or with naan. Sprinkle with cilantro.
- Recipe loosely adapted from Fine Cooking
*Curry powder is just a pre-made blend of the seasonings like the ones listed. I use them individually so I can tweak them to taste. If you prefer to use curry powder, just omit the individual seasonings of coriander, cumin, turmeric, and cinnamon and use 1.5-2.5 tablespoons of curry powder (to taste) instead.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Meal, Vegetarian, Vegan, Grain Free, Gluten Free