Vegetarian Curry in a Hurry
  • 1½ tablespoons oil
  • ½ of a small onion, chopped
  • 5 teaspoons curry powder
  • ½ teaspoon garam masala
  • 3 cloves garlic, minced
  • 3 dried red chilies (I just used 1 so it wouldn't be too spicy for my kids)
  • 1 can unsweetened coconut milk
  • 1 14-ounce can diced tomatoes
  • 2 tablespoons tomato paste
  • 3-5 cups fresh spinach
  • 1 cooked cauliflower florets
  • Half package frozen peas
  • 1 cup cooked potatoes, cubed
  • 1 can chickpeas
  • 8-12 ounces paneer, cubed
  1. Heat oil in a large saute pan over medium heat. Add onion and cook until translucent.
  2. Add curry powder, garam masala, garlic and red chilies. Stir for one minute.
  3. Add coconut milk, tomatoes, tomato paste and simmer until thickens, stirring regularly.
  4. Add spinach, stir and cook until spinach as wilted. Add cauliflower, peas, potatoes and chickpeas and cook until heated through. Add paneer just before serving.
  5. Serve over rice.
You can do any combination of the vegetables and cheese above - you could leave out the paneer and just do the veggies, or do paneer with just one or two of the veggies. Basically it's totally flexible and the measurements do not have to be exact either!
Recipe by This Week for Dinner at