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vegetable curry

  • 6servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B2, D, E, P
MineralsManganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 Head cauliflower, cored

  2. Cut into florets

  3. 2 Potatoes

  4. Peeled and diced

  5. 8 tablespoons Clarified butter

  6. 1 medium Yellow onion(s)

  7. 1 Green apple

  8. Peeled, cored, minced

  9. 3 Garlic clove(s)

  10. 8 Whole shallots, peeled

  11. 2 tablespoons Ginger

  12. Peeled and minced

  13. 2 tablespoons Curry powder

  14. 1 tablespoon Flour

  15. 14 ounces Can coconut milk

  16. 16 ounces Can chickpeas, drained

  17. 1 pounds Spinach, washed

  18. Coarsely chopped

Instructions Jump to Ingredients ↑

  1. Parboil cauliflower in a large pot of water for 5 min. Drain in a colander and rinse with cold water. Repeat process with potatoes. Set both aside.

  2. Heat butter in a skillet over medium-high heat. Add onions, apples, garlic, shallots, and ginger, and cook until onions are golden, about 10 min.

  3. Add curry powder and cook, stirring frequently, until mixture turns dark brown, about 8 min. Stir in flour and cook 2 min more.

  4. Add coconut milk, chickpeas, cauliflower, potatoes, and ½ cup water. Lower heat to medium, cover, and cook 15 min. Add spinach, cover, and cook until wilted, about 3 min. Serve warm over rice with condiments such as raisins, flaked coconut, chopped cilantro, and toasted cashews.

  5. Saveur Jan-Feb 96 Submitted By DIANE LAZARUS On 12-22-95

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