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Vegetable Curry

Serve this fragrant South Indian-style curry over basmati or jasmine rice for an outstanding vegetarian meal. If you like, stir in some chunks of tofu, shrimp, or diced cooked chicken or pork.


  • 2 tablespoons vegetable oil
  • 1 large onion, sliced
  • 1 2-inch piece fresh ginger, peeled and minced
  • 3 cloves garlic, minced
  • 1 tablespoon quality curry powder, or to taste
  • Pinch red pepper flakes, or to taste
  • 2 tablespoons tomato paste
  • 1 cup coconut milk
  • 1 can (14 1/2 ounces) diced tomatoes, with their juices
  • 3/4 ounce Veggie-Stock Gold® dissolved in 2 cups hot water
  • Salt and ground black pepper
  • 3 medium carrots, peeled and cut in 1/2-inch rounds
  • 1 head cauliflower, broken into bite-size florets
  • 1 pound yams, peeled and cut in 1 1/2-inch chunks
  • Zest and juice from 1 lime
  • 4 ounces fresh baby spinach
  • 1 can chickpeas, drained and rinsed


  1. Heat the oil in a Dutch oven over medium heat.  Add the onion and sauté until it softens and turns golden brown, 5-7 minutes.  Add the ginger and garlic, and cook 1 minute more.  Stir in the curry powder and red chile flakes and cook, stirring constantly, 30 seconds.  Add the tomato paste and stir until well blended, about 1 minute.
  2. Add the coconut milk, reconstituted Veggie-Stock Gold®, and tomatoes and season with salt and pepper.  Bring to a boil, then reduce the heat to low and simmer for 5 minutes.
  3. Add the carrots, cauliflower, and yams and increase the the heat to return the liquid to a boil. Cover the pot, reduce the heat to low, and simmer until the vegetables are tender, about 25 minutes.
  4. Stir in the spinach, chickpeas, lime juice, and zest.  Cook about 2 minutes more, until the spinach has wilted and the curry is heated through.  Season to taste with salt and pepper.

Additional Tips

Wine Pairing: Gewurtztraminer, Riesling, or New Zealand Sauvignon Blanc

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