A warming, fragrant blend of vegetables and spices simmered with fresh ginger, onions, coconut milk, and tomatoes, this curry is wonderful served over basmati rice. It gains flavor as it sits (and this recipe makes a lot), so feel free to make this a day before you want to serve it (or enjoy plenty of leftovers).
You can use your favorite curry powder, or use my recipe to make your own. This recipe features winter vegetables but can easily move into spring and summer by using peas, zucchini, green beans, and baby potatoes. Stir in some spinach at the end if you like, too.
Makes 12 cups or serves 6
- ¼ cup olive oil
- 2 cups medium-diced onion (about 1 large 8-ounce onion)
- Kosher salt
- 3 tablespoons finely chopped fresh ginger
- 2 teaspoons minced fresh garlic
- 4 tablespoons Indian Curry Powder
- 1 large (12-ounce) sweet potato (unpeeled), cut into 3/4-inch pieces (about 3 cups)
- 2 medium carrots, cut into ½-inch thick half-moon slices (about 1 cup)
- 1 small or ½ large cauliflower, trimmed and cut into 1-inch florets (about 5 cups or 12 to 13 ounces florets)
- 12 medium Brussels sprouts (6 to 7 ounces), quartered (about 2 generous cups)
- 2 ½ cups vegetable stock or water
- 1 28-ounce can organic diced tomatoes with juice
- 1 13.5-ounce can coconut milk
- 1 to 2 tablespoons fresh lemon or lime juice
- ½ cup chopped cilantro
- Cooked basmati rice (for serving)
1. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion and ½ teaspoon salt, cook, stirring, until softened, 5 to 7 minutes.
2. Add the ginger, garlic, and curry powder. Stir and cook until fragrant and softened, about 1 minute.
3. Add the sweet potato, carrots and stock or water. (If using water, add 1 teaspoon kosher salt as well.) Bring to a boil, lower to a simmer, cover loosely, and cook for five minutes. Add the cauliflower and Brussels sprouts, bring back to a simmer (the liquids will not cover the vegetables) and continue to cook, loosely covered, for about 5 to 7 minutes more, stirring occasionally.
4. Add the tomatoes, return to a simmer, and continue to cook for 5 to 10 minutes, or until all of the veggies are tender.
5. Add the coconut milk and stir well to combine. Taste for salt and adjust as necessary.
6. Just before serving stir in the lemon or lime juice (begin with 1 tablespoon and taste) and half of the cilantro. Serve over rice, garnished with the remaining cilantro.
