Indian Vegetable Curry


kitchen gear

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


  • 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


  • 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.


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.

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