Hot and Spicy Vegetable Curry Recipe

It will be worth it in the end because this big, hearty stew will be calling to you when the temperature dips to the single digits, or if you live where I live, below the single digits. I love dishes like this in the cold winter months—rich broth, studded with starchy potato and loaded with spice and flavor.

I made this on Thanksgiving-eve in spite of myself. It really was the last thing I wanted to do after rolling out pie dough, toasting baking sheet after baking sheet of bread and chopping mounds of onions and celery. But the joy I received from pulling that bad boy out of the freezer a week later when all the Turkey Day leftovers had run out made it all worthwhile.

I get a kind of happiness from being organized and prepared that one would normally associate with life changing experiences. It’s not normal and probably not sane, but when I’ve done something like make a meal ahead of time and granted myself an extra hour in the day to do something unexpected, I’m like the Grinch whose heart has just doubled in size.

By the way, this curry freezes beautifully, and even improved in flavor after a long winter’s nap. Keep this in mind if you will be expecting vegetarian guests this holiday season, this is a great dish to have on hand.

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Hot and Spicy Vegetable Curry Recipe

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 50 minutes

A vegan vegetable coconut curry with garbanzo beans, cauliflower, sweet potatoes, and ginger. Serve over rice for a warming winter meal. Adapted from Ellie Krieger

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Ingredients

• 1/4 cup vegetable oil
• 1 large onion, medium diced
• 4 cloves garlic, minced
• 1 tablespoon minced ginger
• 1 small cauliflower, cut into bite-sized pieces
• 2 large carrots, peeled and cut into 1/2-inch thick rounds
• 1 pound sweet potatoes, peeled and large dice
• 2 medium tomatoes, diced
• 1 tablespoon ground coriander
• 1 1/2 teaspoons ground cumin
• 3/4 teaspoon turmeric
• 1/2 teaspoon cayenne
• 2 tablespoons tomato paste
• 2 cups vegetable stock or broth
• 1 cup coconut milk
• 1 (3-inch) cinnamon stick
• 1 (15-ounce) can garbanzo beans, drained and rinsed
• 4 ounces baby spinach
• 2 tablespoons lime juice
• 1/4 cup chopped cilantro
• 1/2 cup raisins

Instructions

1. Heat oil in a large Dutch oven or other pot with a tight-fitting lid over medium-high heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until onion starts to brown. Add garlic and ginger and cook 1 minute more.
2. Add cauliflower, season again with salt and pepper and cook until slightly tender. Add carrots, season with salt and pepper and cook 3 minutes more. Add sweet potato and season again with salt and pepper. Cook, stirring occasionally, until potatoes become tender around the edges. Add tomatoes and season again with salt and pepper, cook until tomatoes release their juices, about 2 minutes.
3. Add coriander, cumin, turmeric, and cayenne and stir until vegetables are coated. Add tomato paste and cook, stirring for 1 minute. Pour in broth and scrape up any browned bits stuck to the bottom of the pan with the back of the spoon. Add coconut milk and cinnamon stick and bring to a simmer. Reduce heat to low and simmer, covered, until vegetables are tender, about 20 minutes; discard cinnamon stick.
4. Stir in garbanzo beans, spinach lime juice, cilantro, and raisins. Taste and add more salt and pepper if desired. Serve over steamed rice.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 410Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 1mgSodium: 552mgCarbohydrates: 53gFiber: 10gSugar: 20gProtein: 11g

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