Vegetable Curry

By Rachel Harkham


2 tablespoons vegetable or canola oil
1 yellow onion, chopped
4 garlic cloves, minced
1 teaspoon cumin
2 teaspoons red curry powder
2 tablespoons tomato paste
1 ½ cups vegetable broth
1 15 oz. can coconut milk (like Native Forest Organic brand)
Salt and pepper, to taste
1 lb. potatoes or sweet potatoes, peeled and cut into chunks
12 oz. green beans, washed and trimmed
2 large carrots, peeled and cut into large pieces
4 oz. spinach leaves
1 15 oz. can of drained chick peas
Juice of one lime


In a large heavy-bottomed pot heat the oil over medium heat. Add the onion and cook, stirring occasionally until well-browned 5-6 minutes. Add garlic and let it cook for a minute or so. Add the spices and toast for 30 seconds. Then stir in the tomato paste.
Pour in the vegetable broth and then the coconut milk. Season with salt and pepper to taste. Let simmer for approximately 10 minutes.
Add potatoes, green beans, and carrots. Raise heat to medium-high and allow to boil for 20-25 minutes. Stir in spinach leaves, chick peas, lime juice. Cook until spinach leaves have wilted. Serve over rice.
Serves 6


Rachel Harkham is the author of Get Cooking: A Jewish American Family Cookbook written with Doni Zasloff Thomas. For more fun and tasty recipes check out

Recipe: kosher, vegetarian