Winter Vegetable Curry with Cashew Basmati Rice


217CurryRecipe_GeeringThis quick, 2-pot dinner (1 pan for the curry, 1 pot for the rice) is beautiful and delicious, but it’s also versatile. Add, subtract, or substitute vegetables as you wish, just like a stir-fry. Try parsnips, turnips, Brussels sprouts, or even frozen peas or green beans. If you have any doubts about cooking times, just cook each veggie separately until almost done, then add them all back together at the end.

Winter Vegetable Curry


3 tablespoons peanut or canola oil, divided use
1 potato, diced into 1/2 inch cubes
1 sweet potato, peeled and cut into 1/2 inch cubes
2 carrots, cut into 1-inch pieces
1 teaspoon cumin seed
1 large yellow onion, thinly sliced
2 cloves garlic, peeled and chopped
1/2 teaspoon kosher salt
1 tablespoon curry powder
1/4 teaspoon cayenne or chili powder
1 head cauliflower, cut into bite-size florets
1 (15-ounce) can chickpeas, rinsed and drained
1 (14.5-ounce) can no-salt-added diced tomatoes
1 (5.6-ounce) can coconut milk (or 1/2 cup)
Cashew Basmati Rice
2 tablespoons chopped fresh cilantro


In a large sauté pan over medium-high heat, add 2 tablespoons oil. Add the potato and cook, stirring occasionally, until just fork tender, about 8 minutes. Remove potatoes with a slotted spoon and transfer to a plate or shallow bowl. Set aside. Add the sweet potato and carrots to the pan and cook, stirring occasionally, until fork-tender, about 6 minutes. Transfer to the dish with the potatoes.

Return pan to medium heat and add remaining 1 tablespoon oil. Add cumin seed and cook 30 seconds, then add onion, garlic, and salt. Cook and stir about 2 minutes, then add curry powder and chili powder. Cook until onion is translucent, about 2 more minutes. Stir in cauliflower, drained chickpeas, and tomatoes with the juice from the can. Cook until cauliflower is just tender, about 6 minutes, then stir in potato mixture and coconut milk. Increase heat to medium-high and cook until all vegetables are warmed through and sauce is well combined. Adjust seasoning to taste. Serve with Cashew Basmati Rice (see below for recipe); garnish with cilantro.

Yields 6 servings


Cashew Basmati Rice

Fragrant basmati is enhanced even more with just a touch of onions, peas, and nuts. Roasted, shelled pistachios can be substituted for the cashews.


1 teaspoon peanut or canola oil
1/4 cup diced yellow onion
2 whole cloves
1 1/2 cups basmati rice
2 1/2 cups water
1/4 cup frozen peas
1/4 cup roasted cashews
Salt to taste


In a saucepan over medium-high heat, add the oil and onion. Saute until onion is just translucent, about 3 minutes. Add the cloves and basmati rice and cook, stirring occasionally, until rice is fragrant and some pieces are golden, about 5 minutes. Add water, cover, reduce heat to low, and cook until rice is tender and all water is absorbed, about 15 minutes. Stir in the peas and cashews; remove cloves as you find them. Season to taste.

Yields 6 servings