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Spring Vegetable Curry with Warm Whole Wheat Roti & Crisp Salad with Honey Dressing

Garden to table happens here at the White House! At this year’s spring White House Kitchen Garden harvest, First Lady Michelle Obama was joined by students from across the country to help harvest a variety of vegetables and then prepare a tasty meal with the fresh ingredients from the garden. Mrs. Obama and the students were joined by Author, Daytime Host and Child Nutrition Advocate, Rachael Ray, who is also a member of the President’s Council on Fitness, Sports & Nutrition, and Tastemade’s Frankie Celenza.

Check out the recipe they cooked up below, and give this delicious spring vegetable curry a try! 

First Lady Michelle Obama and Rachael Ray (right) watch Executive Chef Cris Comerford and students preparing a meal after they participated in the spring harvest of the White House Kitchen Garden, June 6, 2016. (Official White House Photo by Lawrence Jackson)

Spring Vegetable Curry with Warm Whole Wheat Roti & Crisp Salad with Honey Dressing

Serves 8-10


  • 2 tbsp vegetable oil
  • 1 small onion, diced into ¼ inch size
  • 1 tsp minced ginger
  • 3 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tbsp curry powder
  • 1 can chickpeas, drained
  • 1 small fennel, diced ½ inch
  • 1 turnip, peeled and diced ½ inch
  • 1 cauliflower, cut in small florets
  • 1 lb, snap and sugar peas, cut into 1 inch
  • 1 small broccoli, cut into small florets
  • 1 (15 oz) can tomato sauce
  • 1 cup vegetable stock
  • 1 cup coconut milk
  • Salt and pepper to taste
  • ½ cup cilantro, chiffonade
  • 6 each whole wheat roti bread (optional)


In a medium sized saucepan, over a medium heat, drizzle the vegetable oil. Add the onion, ginger, garlic, cumin and curry powder. Stir until fragrant and the onion has turned translucent.  Add the fennel and turnip and let soften for about five minutes. Add the chickpeas, cauliflower, snap and sugar peas, broccoli, tomato sauce, vegetable stock, and coconut milk. Season with salt and pepper and pepper flakes. Let simmer for about ten minutes to a low heat, until the vegetables are tender but still crisp and the broth has thickened. Adjust seasoning if necessary.  Ladle into warmed roti, garnish with cilantro and serve immediately.

Serve with a side of the Crisp Salad with Honey Dressing.

Crisp Salad with Honey Dressing

Serves 8-10


  • 2 1b assorted spring lettuces
  • 1 cup shaved radishes
  • 1 cup shaved kohlrabi
  •  Assorted micro greens


  •  2 minced shallots
  •  ½ cup honey
  •  ¼ Dijon mustard
  •  2 lemons, juice
  • ¼ cup apple cider vinegar
  •  ½ c extra virgin olive oil
  • Salt and pepper to taste


In a small mixing bowl, whisk together the shallots, honey, mustard, lemon juice, apple cider vinegar, and olive oil. Season with salt and pepper. Set aside.

To serve, in a large mixing bowl, toss desired amount of dressing into the salad mix. Season with salt and pepper. Serve immediately.