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

Honey Is Sweeter Than Sugar

Due to the high level of fructose, honey is 25% sweeter than table sugar.


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