Quick Curry | PCC Natural Markets

PCC Natural Markets

Facebook Pinterest Instagram

Quick Curry

Serves: 6

Your rating: None
No votes yet


These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free


Heat a 1 1/2-quart skillet over medium-high heat. Add oil, and stir in ginger, cumin, and mustard seeds. When seeds pop, add potatoes and cauliflower, stirring for several minutes to brown slightly. Next, add turmeric, coriander, curry, sugar, and salt. Sauté a minute or two longer.

Reduce heat to medium-low. Combine tomato paste and coconut milk; add to vegetables along with garbanzo beans. Simmer until vegetables are fork-tender, then add cilantro.

Serve over rice, with chapatis.

Recipe by Mary Martha Shaw, former PCC Cooks instructor

Recipe search

Refine search   Tips »

Related Share Comments My PCC


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Login (Why?)