• Cooking Time:
  • Servings: 3-4
  • Preparation Time:



  • 1 ½ tablespoons Oil
  • ½ teaspoon Cumin seeds, optional
  • A pinch of asafetida, optional
  • ½ large red onion, diced
  • 2 garlic cloves, minced
  • 2 teaspoons curry powder
  • One 14 oz can of diced or crushed tomatoes. I like San Marzano or Muir Glen.
  • 2 zucchinis, about 12 oz
  • 6 cauliflower florets (about 1 heaping cup of florets)
  • 1 carrot
  • ¼ cup coconut milk
  • Chopped cilantro or mint for garnish


  • 1.Heat oil in large sauté pan. Add cumin seeds if using. When they sizzle, add the asafetida if using.
  • 2. Immediately add chopped onions. Cook on medium heat till the onions are lightly browned.
  • 3. While the onions are cooking, puree the tomatoes. Place the canned tomatoes in a blender. Fill the empty tomato can with water, pour this into the blender as well. Puree well. You should have about 30 oz of puree now. Set aside.
  • 4. When the onions are browned, add minced garlic and stir for 30 seconds.
  • 5. Add curry powder and stir another 10 seconds. Then pour in pureed tomatoes and salt and bring to a boil. Reduce heat to medium-high, partially cover the pan with a lid and let the sauce simmer for about 15 minutes or till the sauce thickens a little. Careful, the sauce will bubble and splatter.
  • 6. While the sauce is cooking, prepare the vegetables. Cut the zucchini into 3/4th inch rounds. Peel and cut the carrot into ½ inch pieces. Break up the cauliflower into florets.
  • 7. Toss the vegetables in the curry sauce, cover and cook till the zucchini is soft, about 10 minutes.
  • Turn off heat and stir in the coconut milk. For an extra creamy curry, add 1/2 cup coconut milk instead of the 1/4 stated in this recipe.


Author Credit: Veggie Belly

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