Vegetable Curry
This ultimate easy vegetable curry is a delicious, nutritious one-pot meal that comes together in about 30 minutes. Loaded with a rainbow of vegetables like sweet potatoes, cauliflower, and spinach in a creamy spiced coconut milk sauce, it’s a flavorful and satisfying meatless dinner. Serve with rice and naan bread for a complete meal.
Ingredients
- 2 tbsp coconut oil or vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2 tbsp curry powder or garam masala
- 1 tsp each: ground cumin, coriander, turmeric
- 1/2 tsp cayenne pepper (optional)
- 1 can (14 oz) crushed tomatoes
- 1 can (14 oz) full-fat coconut milk
- 2 cups vegetable broth
- 1 large sweet potato, peeled and cubed
- 1 medium potato, peeled and cubed
- 2 carrots, sliced
- 1 red bell pepper, chopped
- 2 cups cauliflower florets
- 1 zucchini, cubed
- 1 cup frozen peas
- 1 can (14 oz) chickpeas, drained and rinsed
- 2 cups baby spinach
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
- Cooked basmati rice and naan bread for serving
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and sauté until softened, about 5 minutes. Stir in the garlic, ginger, curry powder, cumin, coriander, turmeric and cayenne. Cook for 1-2 minutes until fragrant.
- Pour in the crushed tomatoes, coconut milk and vegetable broth. Bring to a simmer.
- Add the sweet potato, potato and carrots. Simmer for 10 minutes.
- Stir in the bell pepper, cauliflower, zucchini, peas and chickpeas. Continue to simmer until all the vegetables are tender, 10-15 minutes more.
- Season with salt and pepper to taste. Stir in the spinach and cook just until wilted.
- Serve the vegetable curry over basmati rice, garnished with cilantro. Serve naan bread on the side.
Top Tips
- Cut vegetables into even-sized pieces so they cook at the same rate. Add harder veggies like potatoes and carrots first to give them more time to soften.
- For a thicker curry, use less broth or simmer uncovered at the end to reduce the sauce. For a thinner consistency, add more broth.
- Adjust the spice level to your taste by reducing or increasing the amount of cayenne pepper. Curry powder can also vary in heat levels.
- Customize with your favorite vegetables or what you have on hand. Try broccoli, green beans, squash, kale or mushrooms.
This vegetable curry is a flexible recipe that is easy to adapt based on your preferences. With its comforting flavors and healthy ingredients, it’s sure to become a new family favorite. Enjoy!
Nutrition Guide
| Nutrient | Amount per serving |
|---|---|
| Calories | 350 |
| Total Fat | 18g |
| Saturated Fat | 13g |
| Cholesterol | 0mg |
| Sodium | 650mg |
| Total Carbohydrate | 42g |
| Dietary Fiber | 9g |
| Total Sugars | 11g |
| Protein | 10g |
| Vitamin A | 350% DV |
| Vitamin C | 130% DV |
| Calcium | 10% DV |
| Iron | 25% DV |
| Potassium | 25% DV |
The nutritional information is based on 1 serving of the recipe, assuming it makes 6 servings total.
Some key nutritional highlights:
- High in fiber (9g) from all the vegetables and chickpeas
- Excellent source of Vitamin A (350% DV) from sweet potatoes, carrots, spinach
- Excellent source of Vitamin C (130% DV) from bell peppers, cauliflower, spinach
- Good source of iron (25% DV) from spinach, chickpeas, potatoes
- Good source of potassium (25% DV) from potatoes, sweet potatoes, spinach
- 10g plant-based protein from vegetables and chickpeas
The higher fat and saturated fat content is mainly from the coconut milk. To reduce it, you could use light coconut milk.
Please remember that this guide line above is just a guide, you should calculate your own calories etc as different ingredients etc may differ from the above
