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

Honey Tips

How Honey is Made

To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.


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