I made this recipe up one night when craving Indian food and faced with lots of random veggies left over from a week of farmer's market baskets. You could make this a million different ways, these are the veggies I happened to have on hand. I used a similar theory of how I make a curry with chickpeas (find that recipe here). This would also be good with peas, and broccoli.
Farmer's Market Vegetable Curry
- Large yellow onion, quartered
- 4 cloves of garlic
- 1 inch of ginger, peeled
- 1 Serrano pepper, seeded
- 1 tablespoons of olive oil, divided
- 1/2 teaspoon of cumin
- 1/2 teaspoon coriander
- 1 teaspoon fresh turmeric, grated
- 1/4 teaspoon of ground cinnamon
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1 1/2 teaspoons of garam masala
- 1 teaspoon curry powder
- 1 head Cauliflower, broken into florets
- 1 Sweet potato, cubed
- 2 cups baby spinach
- 5 carrots, sliced into thin discs
- 1 cup Green Beans, trimmed and chopped into 1 inch pieces
- 1 28 oz can crushed Tomatoes
- One bunch Cilantro, chopped
- Whole grain Naan
- Non-fat Greek yogurt
- Pulse serrano, garlic and ginger in a food processor until minced. Add onion; pulse until finely chopped, but not watery.
- Heat oil in a large saucepan over medium-high heat. Add the onion mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Add spices: coriander, cumin, cinnamon, paprike, salt, garam masala, curry powder and turmeric and cook, stirring, for 2 minutes.
- Add in cauliflower, sweet potatoes and carrots and stir to coat with spice mix. Allow to soften.
- Add in crushed tomatoes and salt, and bring to a simmer. Allow to simmer for about 15 minutes.
- Add in green beans. Simmer for 5 minutes.
- Stir in spinach, and about 1/4 cup of greek yogurt to thicken sauce.
- Adjust spices and add in cayenne if you want more heat.
- Serve with cilantro on top, naan on the side and I like to top mine with a little more Greek yogurt to cool down the heat.