Vegetable Curry

Aromatic spices and coconut milk combine in a creamy sauce with fresh winter vegetables for an Indian inspired meal.


1 tablespoon olive oil
2 cups onions, thinly sliced
3 large cloves garlic, chopped
1 tablespoon fresh ginger, minced
1 medium cauliflower, cut into florets
1 large sweet potato, peeled and cut into 1-inch chunks
2 medium zucchini, cut into 1-inch chunks
1 red bell pepper, cut into 1-inch chunks
3 teaspoons curry powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14 ounce) can lite coconut milk
2 cups baby spinach leaves
1/2 cup fresh cilantro, coarsely chopped
1/2 cup peanuts, chopped
cooked basmati or white rice


Heat olive oil in a large skillet. Add onions and sauté for 4 minutes. Stir in garlic and ginger and continue cooking 1 more minute. Add cauliflower and potato chunks. Cook stirring occasionally for 10 minutes. Add zucchini, red pepper, curry powder, cumin, salt, black pepper, coconut milk and honey. Bring mixture to a boil, reduce heat and simmer for 10 minutes, stirring occasionally. Add spinach and cilantro. Cover and simmer 5 minutes or until spinach wilts and vegetables are tender.

To serve spoon curry over rice and sprinkle with peanuts.

Serves: 4

golden blossom honey product