Vegetarian South Indian Curry

4 tsp. canola oil (divided)
1 large white onion (diced)
3 clove garlic (minced or 2 tsp. granulated garlic)
3 tbsp. curry powder
1 tbsp. cumin
2 tsp. turmeric
1 ½ tsp. ground cinnamon
27 oz. unsweetened coconut milk (canned)
1 large yam (peeled, 1″ diced)
2 large carrots (peeled, sliced thick diagonally)
16 oz. chickpeas (garbanzo beans, drained)
1 ½ cup shelled edamame
½ large head cauliflower (cut into 1″ pieces)
1 tsp. Garam Masala (optional)

In a large pot or Dutch oven, heat 1 tbsp. oil over medium heat; add the onion and sauté until translucent.

Add the garlic and continue to sauté for an additional minute. Add 1 tsp. oil, curry powder, cumin, turmeric and cinnamon and continue to sauté for a minute or two, to help release the flavors of the aromatic spices.

Add the coconut milk and bring the mixture to a simmer. Add the yam, carrots and chickpeas and cook until the yam and carrot can be pierced with a fork. Add the edamame, cauliflower and Garam Masala, if using. Cook about 20 to 25 minutes until cauliflower is fork-tender.

Serve in bowls over rice or hearty grains like quinoa or pearl barley. The richness of this dish will be nicely balanced with a crisp Sauvignon Blanc.

Recipe By:

Chef Michi Holland

Prep + Cook Time:

50 mins

Serving Size:

6 servings

As featured in…

Sep. 26, 2018 Coupon Book