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Fall Vegetable Curry

Fall Vegetable Curry


We crave this kind of warm, fragrant, foolproof vegetarian dish on cooler nights. Indian-style curries can seem out of reach for cooks who think they need a pantry’s worth of exotic spices. This dish uses just one, Madras curry powder, which has a bit of a kick from ground dried chiles. You can also substitute 11/2 teaspoons regular curry powder and 1/2 teaspoon ground red pepper. Serve with precooked, microwaveable brown rice, one of our favorite healthy convenience items.

How to Make It

Heat olive oil in a large nonstick skillet over medium-high heat. Add sweet potato to pan; sauté 3 minutes. Decrease heat to medium. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly. Add broth and next 3 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally. Sprinkle with cilantro; serve with yogurt.

Chef's Notes

Wine match: Viognier. Tangent 2008 Paragon Vineyard Viognier (Edna Valley, CA; $17) is your must-try wine here, with notes of gardenia, peach, and apricot. It is full-bodied enough to meet the chickpeas halfway but crisp enough to hold up to the tangy tomatoes and yogurt. --Sara Schneider


Watch the video: Ultimate Vegetable Curry. Chetna Makan. #MyFoodMemories. AD