1.800.228.8747

or contact your local travel agent

 View Cart (0)
  • About Us
    About Us
    FAQ's
    Responsible Traveller
    Meet our Team
    Career Opportunities
  • Find an Adventure
    Browse by Region
    Browse by Activity
    Luxury Tours
    Custom Itineraries
  • Specials
    Current Promotions
  • E-Brochure
    Worldwide Brochures
    Area-Specific Brochures
    Special Interest Brochure
    Request a Brochure
  • Blog
  • News
    Latest News
  • CONTACT
  • MY ACCOUNT

ADVENTURE SEARCH

TOP SELLING TRIPS

SEARCH BY ACTIVITY

Regular SearchAdvanced Search

Top Selling Trips

Home > Recipe - South Indian Vegetable Curry

Recipe - South Indian Vegetable Curry

adcadmin
06/05/2013 - 07:47
Southern India Vegetable Curry

This easy one-pot vegetarian meal is a fragrant combination of spices including coriander, cumin, turmeric, cayenne, and cinnamon. They marry in a rich, flavorful sauce that echoes the tropical ambience of Southern India. 

Ingredients

  • 2 Tbs. canola oil
  • 1 large yellow onion, finely diced
  • 4 medium cloves garlic, minced
  • One 2-inch piece fresh ginger, peeled and finely grated (1 Tbs.)
  • 1 Tbs. ground coriander
  • 1-1/2 tsp. ground cumin
  • 3/4 tsp. ground turmeric
  • 1/2 tsp. cayenne
  • 1 Tbs. tomato paste
  • 2 cups lower-salt chicken broth or vegetable broth
  • 1 cup 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 lb. 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-oz. can chickpeas, drained and rinsed
  • 4 oz. baby spinach (about 4 lightly packed cups)
  • 2 Tbs. fresh lime juice
  • 1 tsp. finely grated lime zest
  • 2 Tbs. chopped fresh cilantro

Preparation

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

 

Experience first hand
Travel to Southern India and immerse yourself in the sights, sounds, smells and flavors. Click here for a list of trips.

 

Recipe & photo courtesy of finecooking.com

Issue: 
130 701
Order: 
4
Issue Number: 
130701
Sign up for the Guidebook
Purchase travel insurance
Your Adventure Pass
Join us on Facebook
Tweet your Travels
Veiw pics on Pinterest
Read our Blog