South Indian Style Veggie Curry

Recipes for me fall into one of three categories. 1) Things I wouldn’t try even if someone paid me, 2) Dishes I make once and promptly forget about, and 3) Keepers. One thumb into this month’s Fine Cooking Magazine and I knew this recipe was going to be a Keeper. Sure, I’m always game to try a new curry, but the ingredients in this case just sounded so good and the photograph of course looked delicious. But could I make it look – and more importantly, taste, as good when adapted for a low sodium audience? Ultimately you’ll be the judge. But I will tell you this. The combination of onion, garlic and ginger, roasted spices, tomato, coconut milk, broth, veggies, fresh cilantro.. oh my goodness. Need I go on? It’s fabulous. As for me, I’m heading into the kitchen for seconds. Just kidding. Make that thirds..

Serves 6.

SODIUM CONTENT: 130 mg per serving


2 T. vegetable oil
1 lg onion, finely diced
4 med cloves garlic, minced
1 – 2-inch piece fresh ginger, peeled & finely grated (about 1 T.)
1 T. ground coriander
1 1/2 t. ground cumin
3/4 t. ground turmeric
1/2 t. cayenne
1/2 t. ground cinnamon
1 T. tomato paste
2 c. low sodium vegetable broth
1 c. light coconut milk
1/4 t. freshly ground black pepper
1 sm cauliflower, broken into 1 1/2-inch florets (about 4 c.)
1 lb. sweet potatoes, peeled & cut into 1-inch cubes (about 3 c.)
2 med tomatoes, cored, seeded & coarsely chopped (about 1 1/2 c.)
2 lg carrots, peeled & cut into 1/2-inch-thick rounds (about 1 c.)
1- 15 1/2-oz. can no salt added chickpeas, drained and rinsed
4 oz. baby spinach (about 4 lightly packed c.)
2 T. freshly squeezed lime juice
1 t. finely grated lime zest
2 T. chopped fresh cilantro


In a 5- to 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium low if necessary and cook until the onion is richly browned, 5 to 7 minutes more. Add the garlic and ginger; cook, stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, cayenne and cinnamon; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute.

Add the broth, coconut milk and ground pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.

Add the cauliflower, sweet potatoes, tomatoes, and carrots. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes.

Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Serve garnished with the cilantro.

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