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South Indian-Style Vegetable Curry

Ellie Krieger
  • minutes
  • Serves 6

INGREDIENTS

4 oz

Baby spinach

2

Carrots, large

1

Cauliflower, small

1

15-1/2-oz. can Chickpeas

2 tbsp

Cilantro, fresh

1 tbsp

Coriander, ground

4

medium cloves Garlic

1

2-inch piece Ginger, fresh

1 tsp

Lime, zest

1 lb

Sweet potatoes

2

Tomatoes, cored, seeded, and coarsely chopped (about 1-1/2 cups), medium

1

Yellow onion, large

1 cup

Coconut milk, light

2 cups

Lower-salt chicken broth or vegetable broth

1 tbsp

Tomato paste

2 tbsp

Lime juice, fresh

1

3-inch cinnamon stick

1/2 tsp

Cayenne

1

Sea salt and freshly ground black pepper, Fine

3/4 tsp

Turmeric, ground

2 tbsp

Canola oil

1 1/2 tsp

Cumin, ground