Just when we think winter might be over, we get walloped with a little more snow just to remind us all that Mother Nature is still in control. So while flip-flop and barbecue season hasn’t quite arrived, I am still happy to get a delicious smelling one-pot meal on the stove to warm up my kitchen and spirits. This fragrant and mildly spicy vegetable curry made with the help of Patak’s is a wonderful meal to chase away the chill of the cold weather outside. It can served as a meatless main dish or it can served as a lovely and colorful side dish to an meat or fish.
One of my favourite things about these kinds of one-pot creations is that they very often taste even better the next day when all the flavors have had a chance to blend. So this dish makes wonderful leftovers for lunch or dinner the next day!
I used Patak’s Mild Curry Paste to give this dish it’s warm, complex spicy flavor.
Did you know that all of Patak’s products in Canada are gluten free? You can use any of the pastes, curries and cooking sauces to create easy and tasty gluten free dishes in your own kitchen! So I invite you to discover a little India and add some Patak’s to gluten free dishes!
Vegetable Curry
Ingredients
2 tbsp. oil
1 onion, diced
4 cloves of garlic, minced
2 teaspoons minced ginger
3 tablespoons of Patak’s Curry Paste
1 small can of tomato paste
1 teaspoon cinnamon
2-3 cups of vegetable broth {can also use chicken or beef}
1 14 oz. can light coconut milk
4 cups of bite size pieces of cauliflower
3 cups of bite size sweet potato
2 cups of diced tomatoes
2 cups of bite size carrots
1 can of chickpeas, drained and rinsed
4 cups of lightly packed spinach
juice of one fresh lime
2 tbsp. of lime zest
1/2 cup of chopped fresh cilantro
plain Greek yogurt for serving
salt & pepper to taste
To make:
1. In large pot, heat oil on medium heat. Add onion and cook until onion is rich and brown. Add garlic and ginger and cook until fragrant…1 to 2 minutes.
2. Add Patak’s curry paste, cinnamon and tomato paste to onion mixture and cook for 2-3 minutes.
3. Add the broth, coconut milk, and salt & pepper. Bring to a boil and then turn heat to medium and let simmer for about 10 minutes.
4. To broth, add cauliflower, sweet potato, tomatoes, and carrots. Return to a boil and then lower to medium heat and let simmer for 20-25 minutes until vegetables are fork tender.
5. Stir in chick peas and spinach leaves, lime juice and lime zest. Cook until heated through and spinach leaves are wilted.
6. Sprinkle with chopped cilantro and serve. Serve Greek yogurt on the side if desired.
This vegetable curry is totally delicious!
You will find a ton of ideas for using Patak’s sauces, pastes& chutneys by visiting the Patak’s recipe collection HERE, by visiting their blog Good Korma or Facebook page and following them on Twitter.
And here are some other yummy recipes that I have created using Patak’s :
Enjoy!
Disclosure: I am part of the Patak’s Canada ambassador program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.
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This looks delicious. I really enjoy curry and can always use some new recipes. Thank you!