Description
This hearty and flavorful Vegetable Curry features tender cauliflower, carrots, and spinach simmered in a fragrant tomato and curry powder sauce. Perfectly spiced with garlic, ginger, and a touch of lemon juice, this dish is a wholesome, satisfying vegetarian meal served best over rice.
Ingredients
Vegetables and Legumes
- 4 cups cauliflower, cut into bite-sized pieces (about half a head)
- 2 medium carrots, chopped
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 2 tablespoons ginger, minced
- 2 cups baby spinach, loosely packed
- 15 ounces chickpeas, drained and rinsed
Pantry Items & Spices
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt
- 2 tablespoons curry powder
- 28 ounces diced tomatoes
- 2 teaspoons lemon juice
Instructions
- Heat the Oil: Heat the vegetable oil in a large skillet over medium heat until shimmering.
- Sauté Vegetables: Add the cauliflower, carrots, and diced onion to the skillet. Season with kosher salt and sauté for about 10 minutes until the vegetables begin to soften. Then, add the minced garlic, ginger, and curry powder, cooking for an additional 30 seconds until fragrant.
- Add Tomatoes and Lemon Juice: Pour in the diced tomatoes along with the lemon juice, scraping the bottom of the pan to release any browned bits that add flavor.
- Simmer with Chickpeas: Bring the sauce to a simmer and stir in the drained chickpeas. Let it simmer uncovered for 15 minutes, stirring occasionally to meld the flavors. Then cover and simmer for another 5 minutes to fully cook the vegetables and chickpeas.
- Wilt Spinach: Stir in the baby spinach and cook just until wilted, about 1-2 minutes.
- Serve: Serve the vegetable curry hot over cooked rice and enjoy your nutritious meal!
Notes
- You can substitute coconut milk for half of the diced tomatoes for a creamier curry.
- Adjust the curry powder amount to taste for more or less spiciness.
- This curry stores well and tastes even better the next day.
- Serve with naan or flatbread as an alternative to rice.
- For added protein, try adding tofu or paneer cubes.
