Vegetarian South Indian Curry

50 min
6 servings


4 tsp
canola oil (divided)
large white onion (diced)
3 clove
garlic (minced or 2 tsp. granulated garlic)
3 Tbsp
curry powder
1 Tbsp
2 tsp
1 1/2 tsp
ground cinnamon
27 oz
unsweetened coconut milk (canned)
large yam (peeled, 1" diced)
large carrots (peeled, sliced thick diagonally)
16 oz
chickpeas (garbanzo beans, drained)
1 1/2 cup
shelled edamame
large head cauliflower (cut into 1" pieces)
1 tsp
Garam Masala (optional)
Prep Time:
25 min
Cooking Time:
25 min
Total Time:
50 min


In a large pot or Dutch oven, heat 1 tbsp. oil over medium heat; add the onion and sauté until translucent. 

Add the garlic and continue to sauté for an additional minute. Add 1 tsp. oil, curry powder, cumin, turmeric and cinnamon and continue to sauté for a minute or two, to help release the flavors of the aromatic spices. 

Add the coconut milk and bring the mixture to a simmer. Add the yam, carrots and chickpeas and cook until the yam and carrot can be pierced with a fork. Add the edamame, cauliflower and Garam Masala, if using. Cook about 20 to 25 minutes until cauliflower is fork-tender.

Serve in bowls over rice or hearty grains like quinoa or pearl barley. The richness of this dish will be nicely balanced with a crisp Sauvignon Blanc.

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