Eat the Rainbow Curry

Recipe 20 minPreparation Time 30 to 35 minCooking Time

Eat the Rainbow Curry

20 minPreparation Time 30 to 35 min Cooking Time

About this Recipe

Want to start a new family tradition that nurtures relationships in the kitchen — before and after cooking? Then we’ve got the perfect recipe. Kanchan Koya’s rainbow curry begins with a joyful raid on the fridge. Gather your loved ones to choose the vegetables that should go into the pan. Save time — and have fun — by setting up different stations for chopping the vegetables in unison. (Pro tip: crank up the music to raise everyone’s spirits.) Then the best part: Come together around the dinner table to share a delicious meal.

The Benefits

Colorful vegetables and fruits like baby corn, tomatoes, broccoli have bioactive compounds called phytochemicals that have tons of nutritional and antioxidant benefits. Sweet paprika promotes healthy vision and decreases age related macular degenerations. The various minerals that are found in coconut milk benefit brain health, reduce inflammation, and enhance physical performance. Tomatoes contain ample of vitamin K1, helpful in blood clotting and potassium for controlling high blood pressure and ginger is an anti-inflammatory and may help fight harmful bacteria and viruses, which could reduce your risk for infections.


Serves 4
  • 1½ Tbsp (22 ml) avocado oil
  • 1 onion, finely chopped or pureed
  • 2 or 3 garlic cloves, minced
  • 1 tsp minced ginger
  • 1 tsp turmeric
  • 1 tsp sweet paprika
  • 2 tsp ground coriander
  • Freshly ground black pepper
  • Pinch of cayenne (optional)
  • 1 Tbsp (15 ml) tomato paste
  • 1 cup (203 g) pureed tomatoes
  • 1 (14 oz / 400 ml) can of coconut milk
  • 1/2 tsp salt
  • 1 tsp tamarind paste (without seeds) or lime juice
  • 4 cups (525 g) of your choice of chopped vegetables (cauliflower, broccoli, green beans, baby corn, etc.)
  • 1 (14 oz / 420 g) can of chickpeas or black-eyed peas, drained and rinsed (optional)


  1. Step 1
    Heat the avocado oil in a skillet over medium heat until hot and shimmering. Add the finely chopped onion and sauté until translucent, 5 minutes. Add the minced garlic and ginger and sauté for a minute.
  2. Step 2
    Add the turmeric, sweet paprika, coriander, several grinds of black pepper, and a pinch or two of cayenne (if you like some heat) and sauté for a minute.
  3. Step 3
    Add the tomato paste and sauté for a minute. Add the pureed tomatoes and sauté for 5 minutes until the tomato paste dissolves into the tomatoes and the flavors incorporate.
  4. Step 4
    Stir in the coconut milk, salt, tamarind paste (or lime juice), and chopped veggies (and chickpeas or black-eyed peas, if using). Simmer until everything is cooked through and well incorporated, 10 to 20 minutes. Season to taste. Serve while hot.