Dairy-Free Vegetable Curry (Indian-Style)
 
Prep time
Cook time
Total time
 
Feel free to add or swap in other vegetables that you have on hand. You can use sweet potatoes in place of the potatoes, add carrots with the potatoes, or sub broccoli for the cauliflower. Serve it with rice to soak up all the goodness.
Author:
Recipe type: Entree
Cuisine: Indian
Serves: 6 servings
Ingredients
  • 2 teaspoons oil
  • 2 cups diced raw potato
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon curry powder
  • ½ teaspoon ground cumin
  • 1 (16-ounce) can diced tomatoes
  • 1 (16-ounce) can chickpeas, rinsed and drained
  • ¾ cup water, coconut milk, or tomato juice
  • 5 ounces frozen spinach, thawed
  • 2 cups chopped cauliflower
  • ¼ teaspoon salt, or to taste
  • ¼ teaspoon cayenne pepper
Instructions
  1. In a large skillet, heat the oil over medium heat. Add the potato, onion, garlic, and ginger and sauté until fragrant, about 2 minutes.
  2. Add the curry powder and cumin and sauté for 1 minute.
  3. Add tomatoes and chickpeas, and bring to a boil, while stirring. Add the water, coconut milk, or tomato juice slowly, then add the spinach.
  4. Place cauliflower on top of stew. Cover and simmer until the cauliflower is tender, about 10 minutes.
  5. Season the curry with the salt and cayenne.
Notes
Nutrition Facts: These are with water. Tomato juice will increase the calories just a little (about 5 calories per serving), but coconut milk will add about 70 calories nd 7 grams of fat per serving.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-vegetable-curry-plant-based