Veggie-filled curry

I love Indian food, especially nice thick curries full of flavor. This is a sort of generic “I feel like having Indian curry” dish with a mess of vegetables, it reminds me most of an Aloo Gobi or something like that. It’s fairly spicy, but if you cut back on the cayenne and red pepper flakes it’s not too bad. It’s very flexible so feel free to mix and match whatever hearty vegetables you have around – you could also add chickpeas or lentils or something to beef it up even more.

Even with all the ingredients this comes together fairly quickly and uses just one pot (plus a steamer for the rice, if you have it with rice). I was able to have it ready in the amount of time it took to steam the rice, so the timing is pretty nice. It also makes enough for 4-6 servings so you’ll have leftovers. Unless you have 4-6 people in your household, I suppose.

Just heat up the veggies until they are softened, then make a space in the pot to toast the spices for a minute.

Mix it all together until the vegetables are coated and add some vegetable broth and let simmer for about 20 minutes.

Serve in a bowl over rice and enjoy! There is actually rice in the bowl below but it’s covered with curry so you’ll have to take my word for it. What’s your favorite Indian dish? Do you make it yourself or is it a treat when you go out?

Veggie-filled curry

This recipe is fairly spicy – if you want it milder just add less cayenne and red chili flakes. Feel free to add or substitute whatever vegetables you have on hand – this recipe is very flexible.

Ingredients (makes 4-6 servings):

  • 1 cup basmati rice (optional)
  • 6-8 oz fresh spinach
  • 1 onion, chopped
  • 1 large or 2 medium potatoes, peeled and chopped into 1/2 inch pieces
  • 1 small eggplant, peeled and chopped into 1/2 inch pieces
  • 1 carrot, peeled and chopped
  • 1 parsnip, peeled and chopped
  • 4-5 cloves garlic, minced
  • 2.5 tsp Turmeric
  • 1 tsp garam masala
  • 2 tsp curry powder
  • 1 tsp cumin
  • Pinch red pepper flakes
  • 1/4 tsp cayenne
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 5 c. vegetable broth
  • 1/4 c. chopped parsley
  • 1/4 c. coconut milk

Directions:

Start steaming the rice so it will be ready around the same time as your curry, if you’re having rice. In a large stockpot or dutch oven, heat the spinach over medium heat until it is completely wilted. Place on a cutting board, chop fine, and set aside. Add onion, potato, eggplant, carrot, and parsnip to pot and heat over medium heat until the potatoes are browned and the onion is softened, about 8 minutes.

Make a little space in the middle of the pot and add all the spices (turmeric, garam masala, curry, cumin, red pepper flakes, cayenne, salt, and pepper) – toast the spices until fragrant, about 1 minute. Mix with vegetables until evenly coated. Add garlic and cook until fragrant, about 30 seconds. Add vegetable broth and spinach and bring to a boil, letting it cook for about 20 minutes, until potatoes are thoroughly cooked and curry is thoroughly heated.

Remove from heat. Stir in parsley and coconut milk and serve over rice.

 

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