Indian Vegetable Curry

Indian Vegetable Curry | ChopChop


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.

Hands-on time: 30 minutes
Total time: 1 hour
Makes: 6 Servings

Kitchen Gear: 

Cutting board
Sharp knife (adult needed)

Measuring spoons
Measuring cups
Can opener
Large skillet
Wooden spoon 
Colander or strainer


2 teaspoons
coconut, olive, or vegetable oil
yellow onion, peeled and chopped
carrots, scrubbed and chopped
celery stalks, chopped
garlic cloves, peeled and minced
1-inch piece fresh ginger, peeled and minced
1 tablespoon
curry powder
red bell pepper, cored and chopped
sweet potato, scrubbed and diced
1⁄2 teaspoon
kosher salt
2 cups
(14-ounce) can coconut milk
(14-ounce) can chickpeas, rinsed and drained
3⁄4 cups
diced tomatoes (half of a 15-ounce can)
cauliflower head, florets only
2 cups
baby spinach leaves
1⁄2 cup
chopped fresh cilantro or basil leaves or a combination


  1. Put the skillet on the stove and set the heat to medium. When the skillet is hot, add the oil.
  2. 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.
  3. Add the water, coconut milk, chickpeas, and tomatoes and cook until the sweet potato is just tender, about 20 minutes.
  4. Add the cauliflower florets and mix well. Cover and cook until tender, about 7 minutes.
  5. 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.



Try This:
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.