Indian Inspired
Vegetable Curry
A flexible North Indian–leaning vegetable curry with distinct, properly cooked vegetables in a silky tomato-coconut sauce. Roasting cauliflower and sweet potato prevents a waterlogged stew, while bloo
6 servings · 30 minutes prep · 45 minutes cook
Ingredients
Roasted vegetables
- 1 small cauliflower, cut into 1 1/2-inch (4 cm) florets
- 1 medium sweet potato, peeled and cut into 3/4-inch (2 cm) cubes
- 2 tablespoons (30 ml) neutral oil
- 1/2 teaspoon fine sea salt
Curry
- 1 tablespoon (15 ml) neutral oil
- 1 teaspoon cumin seeds
- 1 large yellow onion, finely chopped
- 1 teaspoon fine sea salt, divided
- 1 tablespoon finely grated fresh ginger
- 4 garlic cloves, finely grated
- 1 serrano chile, minced, optional
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon Kashmiri chile powder or sweet paprika
- 2 tablespoons (32 g) tomato paste
- 1 can (14.5 ounces/411 g) diced tomatoes
- 1 can (13.5 ounces/400 ml) unsweetened full-fat coconut milk
- 1 can (15 ounces/425 g) chickpeas, rinsed and drained
- 4 ounces (115 g) green beans, cut into 1-inch (2.5 cm) pieces
- 1 teaspoon garam masala
- 1 tablespoon (15 ml) fresh lime juice
- 1/2 cup loosely packed cilantro leaves
Directions
Roast the sturdy vegetables
- Heat the oven to 450°F (230°C). Toss cauliflower and sweet potato with 2 tablespoons oil and 1/2 teaspoon salt. Spread on a large rimmed sheet pan.
- Roast 22 to 27 minutes, turning once, until browned at the edges and just tender.
Build the curry
- Meanwhile, heat 1 tablespoon oil in a Dutch oven over medium. Add cumin seeds and cook about 30 seconds, until fragrant and sizzling.
- Add onion and 1/2 teaspoon salt. Cook 8 to 10 minutes, until golden. Add ginger, garlic, and serrano; cook 1 minute. Stir in coriander, cumin, turmeric, and chile powder for 30 seconds.
- Add tomato paste and cook 2 minutes. Stir in tomatoes and simmer 5 minutes, until they begin to break down.
- Add coconut milk, chickpeas, green beans, and remaining 1/2 teaspoon salt. Simmer gently 10 to 12 minutes, until the beans are crisp-tender and the sauce coats a spoon.
- Fold in roasted vegetables and garam masala; simmer 3 minutes. Remove from heat, stir in lime juice, and scatter with cilantro.
