South Indian-Style Vegetable Curry

Before I started The Cultured Domestic, I’d tried to blog a few times before. Those blogs didn’t work out for different reasons but I did have some great content that I just couldn’t leave behind. This recipe for South Indian-Style Vegetable Curry is one recipe I definitely had to recycle.  One of my first college roommates would make the best curried rice and potatoes with chicken. I could never get enough of the stuff.  During my vegan (approximately eight months, which I think is impressive) days, I had a strong craving for my roommates fantastic curry chicken dish. I took to the internet to find a vegan friendly version and came across a recipe for a vegetable curry on super model Jourdan Dunn’s YouTube cooking show, Well Dunn With Jourdan Dunn. It is such a rich and delicious ‘soup’ as is, but I am dying to add chicken the next time I make it. For now, here is the veggie version. I tweaked the recipe just a bit and the outcome was amazing!

 

How incredible is the color of this soup? The colors from the spices with the spinach, cauliflower, and butternut squash are so pretty.

I mean, yum!

Here’s what you’ll need:

Ingredients:

1 whole onion

2 tbsp coconut oil

3 garlic cloves

1 tbsp ground coriander

1 tsp turmeric

1 tbsp cayenne pepper (spicy!)

1 tbsp cumin

1 tbsp ground ginger

1 tbsp tomato paste

2 cups vegetable stock

1 cup coconut milk

1 tsp ground cinnamon

1 pinch of salt (salt at the end to taste)

1 tbsp black pepper

2 whole tomatoes

1 whole head cauliflower

2 carrots

1/2 a butternut squash

4 small to medium red potatoes

1 can chickpeas or garbanzo beans

4 cups baby spinach

Preparation:

Melt coconut oil over medium heat. Saute the onion, garlic, coriander, turmeric, cayenne pepper, cumin, and ginger in a dutch oven or heavy bottom pot until the onions are soft. Add tomato paste, vegetable stock, coconut milk, cinnamon, salt, and pepper. Place a lid on the pot and let it come to a boil. Chop tomatoes, cauliflower, butternut squash, carrots, and potatoes into medium size chunks. Add vegetable to boiling pot. Allow vegetables to cook until they have softened. Turn heat on low and add the chickpeas and baby spinach. Place the top back on the pot to help the spinach wilt. Let simmer then enjoy!

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