Indian Vegetable Curry

Source: https://www.chopchopfamily.org/recipe/indian-vegetable-curry/

kitchen gear

Cutting board
Sharp knife (adult needed)
Measuring spoons
Measuring cups
Can opener
Large skillet
Wooden spoon
Colander or strainer

Ingredients

2 teaspoons coconut, olive, or vegetable oil
1 yellow onion, peeled and chopped
2 carrots, scrubbed and chopped
2 celery stalks, chopped
2 garlic cloves, peeled and minced
1 (1-inch) piece fresh ginger, peeled and minced
1 tablespoon curry powder
1 red bell pepper, cored and chopped
1 sweet potato, scrubbed and diced
1⁄2 teaspoon kosher salt
2 cups water
1 (14-ounce) can coconut milk
1 (14-ounce) can chickpeas, rinsed and drained
3⁄4 cup diced tomatoes (half of a 15-ounce can)
1⁄2 cauliflower head, florets only
2 cups baby spinach leaves
1⁄2 cup chopped fresh cilantro or basil leaves or a combination

Instructions

Put the skillet on the stove and set the heat to medium. When the skillet is hot, add the oil.
Add the onion, carrots, celery, garlic, curry powder, bell pepper, sweet potato, and salt, and cook, stirring from time to time, until the onions are soft, about 20 minutes.
Add the water, coconut milk, chickpeas, and tomatoes and cook until the sweet potato is just tender, about 20 minutes.
Add the cauliflower florets and mix well. Cover and cook until tender, about 7 minutes.
Turn the heat off and add the spinach and cilantro or basil and stir well. Serve right away, or transfer to a container, cover and refrigerate up to 2 days.

Notes

TRY THIS:
Raita is a cooling Indian condiment that’s often served with curries. To make it, stir together 1 cup plain yogurt, 1⁄2 small English cucumber (cut in small dice – about 1 cup), 1⁄4 cup chopped fresh mint or cilantro leaves, and 1/2 teaspoon kosher salt.