Vegetable Curry

Serves 6


1 large onion, coarsely chopped

4 cloves garlic, peeled

1 1/2″ length fresh ginger, thinly sliced

1 1/2 Tbsp. yellow curry powder

1/4 tsp. cayenne pepper (or to taste)

2 Tbsp. coconut oil

2 Tbsp. organic tomato paste

2 cups low sodium organic vegetable broth

1 cup coconut milk

1 cinnamon stick

1/4 tsp. freshly ground black pepper (or to taste)

1/2 head cauliflower, broken into 1″ florets (about 3 cups)

1 pound sweet potatoes, peeled and cut into 1″ cubes

2 large carrots, peeled and cut into 1″ rounds

2 tomatoes, cored and chopped

Grated zest of 1 lime

2 Tbsp. fresh lime juice

2 cups cooked chickpeas or 1 – 15 ounce can chickpeas

5 cups fresh baby spinach leaves

3/4 tsp. salt

1/4 cup fresh cilantro leaves

3 cups cooked brown rice or quinoa (for serving — optional)

Place onion, garlic, ginger, curry and cayenne in food processor and pulse to combine. Add oil and process until smooth puree forms. Transfer puree to large pot and cook over medium heat, stirring frequently, about 5 minutes. Add tomato paste* and cop, stirring frequently until mixture starts to darken (about 5 min).

Add broth, coconut milk, cinnamon stick and 1/4 tsp black pepper. Bring to boil, reduce and simmer about 12 minutes. Add cauliflower, sweet potatoes, carrots and tomatoes. Season with salt/pepper and return to boil. Reduce heat to low, cover and simmer until veggies are tender (about 20 minutes).

Remove cinnamon stick, stir in lime zest and juice, chickpeas, and spinach and cook until spinach is wilted (about 2 minutes). Season with up to 1/2 tsp. salt.

Garnish with cilantro and serve with brown rice or quinoa.

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