A Simple Vegetarian Curry Recipe

By JulieVR

The 2013 Oscar nominees were released today – and among them I was happy to see The Life of Pi, one of my favourite books, transformed into film. The story of a 16 year-old Indian boy’s passage to America provides plenty of inspiration for Oscar-themed food, should you be planning an Oscar party, or just if you want to eat something Indian-inspired before going to the movies.

One of the simplest meals to pull together is a curry. This vegetarian version makes use of any number of vegetables – feel free to swap your favourites, whatever is in season or in need of cooking before it wilts in your crisper. Just make sure you start cooking the sturdier ones – like potatoes, squash and root vegetables – first, then add the more fragile ones later.

Some more interesting posts:

Mushroom Spinach Stir Fry

Bucatini with Vegetarian Ragu

Unstuffed Vegetarian Peppers

Vegetarian Curry

Adapted from Fine Cooking

Ingredients:

• canola or other mild vegetable oil or ghee, for cooking
• 1 large onion, chilled
• 4 garlic cloves, crushed
• 1 Tbsp. grated fresh ginger
• 1 red or yellow pepper, seeded and sliced or chopped
• 1 Tbsp. curry powder or paste
• 1 tsp. ground cumin
• 1 tsp. chili powder
• pinch dried red chile flakes
• 2 Tbsp. tomato paste
• 1 can coconut milk
• 1 small cauliflower, broken into florets (optional)
• 1 medium sweet potato, peeled and cubed, or 2 medium thin-skinned white potatoes
• 2 medium tomatoes, coarsely chopped
• 2 large carrots, cut into 1-inch pieces
• 1 14 oz. (398 mL) can chickpeas, drained
• 2 cups baby spinach
• juice of a lime
• chopped peanuts and/or chopped fresh cilantro, for garnish

Directions:

1. In a large, heavy skillet, heat a drizzle of oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Add the garlic and ginger; cook, stirring, for 1 minute. Add the red or yellow pepper and cook for a couple minutes, until starting to brown, then add the curry powder, cumin, and chili powder; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended.
2. Add the coconut milk along with some salt and pepper and bring to a simmer. Add the cauliflower, potatoes, tomatoes, and carrots. Return to a simmer, then reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes.
3. Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Add a squeeze of lime and serve garnished with the cilantro. Serves 4-6.