Vegetable Curry

  • Serves

    serves 6-8

By SAVEUR Editors

Published on September 10, 2007

Browning curry powder intensifies its flavor and color and is recommended for this recipe.


  • 12 head cauliflower, cored and cut into florets
  • 2 potatoes, peeled and diced
  • 8 tbsp. clarified butter
  • 1 medium yellow onion, peeled and minced
  • 1 green apple, peeled, cored, and minced
  • 3 cloves garlic, peeled and minced
  • 8 whole shallots, peeled
  • 2 tbsp. minced peeled fresh ginger
  • 2 tbsp. curry powder
  • 1 tbsp. flour
  • 1 (14-oz.) can coconut milk
  • 1 (16-oz.) can chickpeas, drained
  • 1 lb. spinach, washed and coarsely chopped


Step 1

Parboil cauliflower in a large pot of water for 5 minutes. Drain in a colander and rinse with cold water. Repeat process with potatoes. Set both aside.

Step 2

Heat butter in a skillet over medium-high heat. Add onions, apples, garlic, shallots, and ginger, and cook until onions are golden, about 10 minutes.

Step 3

Add curry powder and cook, stirring frequently, until mixture turns dark brown, about 8 minutes. Stir in flour and cook another 2 minutes.

Step 4

Add coconut milk, chickpeas, cauliflower, potatoes, and 1⁄2 cup water. Lower heat to medium, cover, and cook 15 minutes. Add spinach, cover, and cook until wilted, about 3 minutes. Serve warm over rice with condiments such as raisins, flaked coconut, chopped cilantro, and toasted cashews.

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