Curry in a Hurry recipe

A great recipe for a delicious curry when your hunger can't wait.

Credit: Daniel Henshaw

A local store for the larger community. Vancouver’s longest serving co-operative grocer works together with vendors and the community to offer the fairest and freshest concepts in food. Emphasis is placed on locally sourced, healthy, organic and fair-trade products.

“People in the community are passionate and concerned about where their food is coming from.” Doug Smith, East End Food Co-Op general manager


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East End Food Co-Op’s

Curry in a Hurry

(serves 6)

2 medium-sized potatoes, cubed ½ cauliflower, cut into small florets

2 tablespoons butter or vegetable oil

1 medium-sized onion

2 – 3 cloves garlic, minced

400ml can crushed tomatoes

400ml can chick peas, rinsed and drained

300 – 400ml coconut milk

2 teaspoons curry powder

2 teaspoons garam masala

1 teaspoon ground ginger

1 teaspoon cumin

1 teaspoon salt

Bring potatoes to boil in large pot, add cauliflower and simmer for approximately 10 minutes until both are tender (alternatively steam cauliflower over potatoes).

Sauté onion and garlic until onions are soft. Stir in all spices and seasonings. Cook for 1–2 minutes. Combine with crushed tomatoes, coconut milk, chickpeas, drained potatoes and cauliflower. Simmer for at least 5 minutes.

Serve with over basmati rice or with naan bread.

EAST END FOOD CO-OP, 1034 Commercial Drive, 604-254-5044