Curried Vegetable Stew.

Curried Vegetable Stew


  • 2 tablespoons of canola oil
  • 1 large yellow onion, finely diced
  • 4 medium cloves garlic, minced
  • one 2-inch piece of fresh ginger, peeled and finely grated, 1 tablespoon
  • 1 tablespoon of ground coriander
  • 1-1/2 teaspoon of ground cumin
  • 3/4 teaspoon of ground turmeric
  • 1/2 teaspoon of cayenne
  • 1 tablespoon of tomato paste
  • 2 cups of lower-salt chicken broth or vegetable broth
  • 1 cup of light coconut milk
  • one 3-inch cinnamon stick
  • fine sea salt and freshly ground black pepper
  • 1 small cauliflower, broken into 1-1/2-inch florets (about 4 cups)
  • 1 pound of sweet potatoes, peeled and cut into 1-inch cubes, about 3 cups
  • 2 medium tomatoes, cored, seeded, and coarsely chopped, about 1-1/2 cups
  • 2 large carrots, peeled and cut into 1/2-inch-thick rounds, about 1 cup
  • one 15-1/2-ounce of can chickpeas drained and rinsed
  • 4-ounces of baby spinach, about 4 lightly packed cups
  • 2 tablespoons of fresh lime juice
  • 1 teaspoon of finely grated lime zest
  • 2 tablespoons of chopped fresh cilantro


  1. In a 5 or 6-quart dutch oven or other heavy-duty pot, heat the oil over medium-high heat.
  2. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium or medium-low if necessary, and cook until the onion is richly browned 5 to 7 minutes more.
  3. Add the garlic and ginger.
  4. Cook, stirring for 1 minute to blend the flavors.
  5. Add the coriander, cumin, turmeric and cayenne. Stir for 30 seconds to toast the spices.
  6. Add the tomato paste and stir until well blended with the aromatics, about 1 minute.
  7. Add the broth, coconut milk, cinnamon stick, 1 teaspoon of salt and 1/4 teaspoon of pepper and bring to a boil.
  8. Reduce the heat to medium-low or low and simmer for 10 minutes.
  9. Add the cauliflower, sweet potatoes, tomatoes and carrots. Raise the heat to medium-high and return to a boil.
  10. Reduce the heat to medium-low, cover, and simmer until the vegetables are tender 20 to 25 minutes.
  11. Discard the cinnamon stick. Stir in the chickpeas, spinach, lime juice and zest. Cook until the spinach has wilted about 3 minutes more.
  12. Season to taste with the salt. Serve garnished with the cilantro.

Leave a Reply

Your email address will not be published. Required fields are marked *

Lesley Wolman

All things fabulous! ❤️️

Get regular doses of fashion, beauty, food and more straight to your inbox. Sign up now!