Indian Vegetable Curry
This fragrant and comforting stew has lots of ingredients but is easy to make and easy to adapt. Try adding a cup of snow peas, substituting winter squash for the sweet potatoes, or swapping in sturdier greens, such as chard or kale, for the tender spinach.
Sharp knife (adult needed)
Colander or strainer
How to cook dried beans from scratch
- Put the skillet on the stove and set the heat to medium. When the skillet is hot, add the oil.
- Add the onion, carrots, celery, garlic, curry powder, bell pepper, sweet potato, and salt, and cook, stirring from time to time, until the onions are soft, about 20 minutes.
- Add the water, coconut milk, chickpeas, and tomatoes and cook until the sweet potato is just tender, about 20 minutes.
- Add the cauliflower florets and mix well. Cover and cook until tender, about 7 minutes.
- Turn the heat off and add the spinach and cilantro or basil and stir well. Serve right away, or transfer to a container, cover and refrigerate up to 2 days.
Raita is a cooling Indian condiment that’s often served with curries. To make it, stir together 1 cup plain yogurt, 1⁄2 small English cucumber (cut in small dice – about 1 cup), 1⁄4 cup chopped fresh mint or cilantro leaves, and 1/2 teaspoon kosher salt.