Autumn vegetable curry
Chef
Jocelyn Gan
Hospital
NYU Lagone Health
Cook time
45 minutes
Yield
20 servings
Recipe type
Plant-based
Award
Finalist
Image
ingredients
Ingredients
4 tablespoons coconut oil
2 teaspoons cumin seeds
2 teaspoons coriander seeds
2 teaspoons turmeric powder (1 tablespoon freshly grated)
1/2 teaspoon cayenne
2 small chunks of ginger, grated
10 cloves garlic, minced
2 fresh bay leaves
4 cups onion, medium dice
Salt and pepper to taste
1/4 cup tomato paste
4 cups delicata squash, diced
4 cups cauliflower, roasted
4 cups sweet potato, roasted
4 cups kale (sliced) or baby spinach
2 cups chickpeas (if canned, save the juice for possible use in thickening)
8 cups broth (vegetable or chicken)
2 cups coconut milk
Fresh cilantro leaves for garnish
Cooked basmati rice for serving
2 teaspoons cumin seeds
2 teaspoons coriander seeds
2 teaspoons turmeric powder (1 tablespoon freshly grated)
1/2 teaspoon cayenne
2 small chunks of ginger, grated
10 cloves garlic, minced
2 fresh bay leaves
4 cups onion, medium dice
Salt and pepper to taste
1/4 cup tomato paste
4 cups delicata squash, diced
4 cups cauliflower, roasted
4 cups sweet potato, roasted
4 cups kale (sliced) or baby spinach
2 cups chickpeas (if canned, save the juice for possible use in thickening)
8 cups broth (vegetable or chicken)
2 cups coconut milk
Fresh cilantro leaves for garnish
Cooked basmati rice for serving
preparation
Instructions
1. Add oil to a wide, heavy pot over medium-high heat. As the oil begins to heat, add cumin and coriander seeds and toast for about 1 minute. Add turmeric, cayenne, ginger, garlic, and salt, being careful not to burn the spices.
2. Add onion and season with salt and pepper. Sweat on medium heat until softened and lightly colored, about 10 minutes. Add tomato paste and stir to coat.
3. Add squash, sweet potatoes, and cauliflower and continue to stir gently, then add 3 cups of broth, or enough to just cover the vegetables. Bring to a boil and then reduce heat to a gentle simmer. Cover and cook until the vegetables are tender but firm, about 15 minutes.
4. Carefully stir in chickpeas and kale. Add coconut milk, cover, and continue to cook for 8 to 10 minutes, ensuring that the cauliflower is tender. Taste and adjust the seasoning with salt and pepper.
5. Garnish with fresh cilantro and serve with basmati rice.
2. Add onion and season with salt and pepper. Sweat on medium heat until softened and lightly colored, about 10 minutes. Add tomato paste and stir to coat.
3. Add squash, sweet potatoes, and cauliflower and continue to stir gently, then add 3 cups of broth, or enough to just cover the vegetables. Bring to a boil and then reduce heat to a gentle simmer. Cover and cook until the vegetables are tender but firm, about 15 minutes.
4. Carefully stir in chickpeas and kale. Add coconut milk, cover, and continue to cook for 8 to 10 minutes, ensuring that the cauliflower is tender. Taste and adjust the seasoning with salt and pepper.
5. Garnish with fresh cilantro and serve with basmati rice.
