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Vegetable Curry

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A hearty and flavorful vegetable curry made with a medley of fresh vegetables, simmered in a spiced coconut milk-based sauce. Perfect for a comforting vegan meal.

Ingredients

Scale
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 carrots, sliced
  • 2 potatoes, diced
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 1 cup cauliflower florets
  • 1 can (14 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) coconut milk
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Heat the vegetable oil in a large pot over medium heat.
  2. Add the chopped onion and sauté until translucent, about 5 minutes.
  3. Stir in the garlic and ginger, cook for another 1-2 minutes.
  4. Add curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute until fragrant.
  5. Add carrots and potatoes. Stir to coat with the spices.
  6. Pour in the diced tomatoes and coconut milk. Bring to a boil.
  7. Reduce heat and simmer for 10 minutes.
  8. Add bell pepper, zucchini, cauliflower, and chickpeas. Cover and simmer for 15-20 minutes, or until all vegetables are tender.
  9. Season with salt and pepper to taste.
  10. Garnish with fresh cilantro and serve hot with rice or naan.

Notes

  • You can swap out vegetables based on what you have on hand.
  • For a thicker curry, simmer uncovered for the last 10 minutes.
  • Add chili flakes for extra heat.
  • Great for meal prep – flavors deepen over time.

Nutrition

Keywords: vegetable curry, vegan curry, Indian curry, healthy curry, one pot meal

Find it online: https://recipesfoodeasy.com/vegetable-curry/