Description
A delightful vegetable curry featuring a blend of sweet carrots, tender cauliflower, and vibrant spinach in a creamy, spiced coconut sauce.
Ingredients
Scale
- 300 g (2 cups) cauliflower florets
- 200 g (1½ cups) carrots, sliced 1/4-inch (6 mm)
- 200 g (2 cups) bell pepper, chopped
- 120 g (4 cups loosely packed) baby spinach
- 45 ml (3 tbsp) neutral oil (vegetable or canola)
- 1 medium onion, 150 g (1 cup) finely chopped
- 3 cloves garlic, minced (about 15 g)
- 1 tbsp fresh ginger, minced (6 g)
- 1 tsp cumin seeds (2 g)
- 1 tsp mustard seeds (2 g)
- 2 tsp ground coriander (4 g)
- 1 tsp ground turmeric (2 g)
- 1 tsp garam masala (2 g)
- ¼–½ tsp red chili flakes
- 400 ml (1 can) full-fat coconut milk (or coconut cream)
- 120 ml (½ cup) low-sodium vegetable broth or water
- 1 tbsp tomato paste (15 g)
- 1 tbsp lemon juice (15 ml)
- 1½ tsp Diamond Crystal kosher salt (or 1 tsp Morton)
- 250 g (9 oz) firm tofu, pressed and cubed (optional)
- Fresh cilantro, chopped (for garnish)
- Toasted cashews (for garnish)
- Lime wedges (for garnish)
Instructions
- Prep the vegetables and measure spices.
- Heat oil in a Dutch oven over medium heat until shimmering. Add cumin and mustard seeds, toasting until fragrant.
- Add chopped onion and sauté until translucent.
- Stir in ground spices and cook until fragrant. Add cauliflower and carrots; cook until light brown.
- Stir in tomato paste and pour in coconut milk and vegetable broth. Simmer until vegetables are tender.
- Finish with bell pepper and spinach; cook until just tender. Stir in lemon juice and add tofu if using, warming through.
- Taste and adjust seasoning before serving.
Notes
For a creamier sauce, add 2 tbsp coconut cream at the end. Adjust salt and spices to taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 9g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg