Easy Vegetable Curry Recipe

Introduction

This easy vegetable curry is a warm and comforting dish packed with vibrant flavors and wholesome ingredients. Perfect for a weeknight dinner, it combines aromatic spices with tender vegetables and a creamy coconut sauce.

Ingredients

• 1 tablespoon olive oil
• 1 inch ginger, chopped
• 2 cloves garlic, chopped
• ½ onion, chopped
• ½ tablespoon curry powder
• ½ teaspoon cumin
• ½ teaspoon garam masala
• ½ can diced tomatoes
• 1 cup cauliflower florets
• 1 small sweet potato, cut into wedges
• ½ can chickpeas, drained and rinsed
• 1 cup vegetable broth
• ¼ cup coconut milk
• ¼ cup frozen peas
• Salt and pepper, to taste
• ½ bunch cilantro

Instructions

1. Step 1: Heat the olive oil in a pot over medium heat. Add the chopped ginger, garlic, and onions. Cook for about 2 minutes until the onions and garlic soften.
2. Step 2: Stir in the curry powder, cumin, and garam masala. Cook for 1 minute to release the spices’ aromas.
3. Step 3: Add the diced tomatoes and stir well. Let the tomatoes cook for 5 minutes over medium heat. Season with salt and pepper.
4. Step 4: Add the cauliflower florets, sweet potato wedges, and chickpeas. Stir to coat the vegetables evenly with the sauce.
5. Step 5: Pour in the vegetable broth and give everything a good stir. Reduce the heat to low and simmer for 15 minutes until the cauliflower and sweet potato are tender.
6. Step 6: Stir in the coconut milk and cook for an additional 5 minutes over low heat.
7. Step 7: Add the frozen peas, turn off the heat, and adjust seasoning with salt and pepper if needed. Garnish with fresh cilantro leaves and serve warm with rice.

Tips & Variations

• For extra heat, add a pinch of chili flakes or a chopped fresh chili when cooking the aromatics.
• Substitute sweet potato with butternut squash or pumpkin for a different twist.
• Use fresh tomatoes instead of canned if available, just finely chop them and cook a bit longer.
• Add a squeeze of lime juice before serving to brighten the flavors.
• Serve with naan or quinoa as an alternative to rice.

Storage

Store any leftover vegetable curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it has thickened. This curry also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables in this curry?

Yes, this curry is very flexible. You can add vegetables like carrots, bell peppers, green beans, or spinach based on your preference and availability.

Is this dish vegan?

Yes, this recipe is completely vegan as it uses vegetable broth and coconut milk without any animal products.

Easy Vegetable Curry Recipe

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★★★★★

4.5 from 150 reviews

This Easy Vegetable Curry is a flavorful, hearty dish made with a blend of spices, fresh vegetables, and creamy coconut milk. It’s perfect for a quick weeknight dinner that doesn’t compromise on taste or nutrition. Packed with cauliflower, sweet potato, chickpeas, and peas, it offers a comforting and satisfying vegetarian meal that can be served over rice.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Spices and Aromatics

• 1 tablespoon olive oil
• 1 inch ginger, chopped
• 2 cloves garlic, chopped
• ½ onion, chopped
• ½ tablespoon curry powder
• ½ teaspoon cumin
• ½ teaspoon garam masala

Vegetables and Legumes

• ½ can diced tomatoes (about 7 oz or 200 g)
• 1 cup cauliflower florets
• 1 small sweet potato, cut into wedges (about 150 g)
• ½ can chickpeas, drained and rinsed (about 120 g)
• ¼ cup frozen peas

Liquids

• 1 cup vegetable broth (240 ml)
• ¼ cup coconut milk (60 ml)

Seasonings and Garnish

• Salt and pepper, to taste
• ½ bunch cilantro, roughly chopped

Instructions

1. Sauté aromatics: Heat the olive oil in a pot over medium heat. Add the chopped ginger, garlic, and onion. Cook for about 2 minutes until the onion and garlic soften and become fragrant. Then, add the curry powder, cumin, and garam masala, stirring well to coat the aromatics. Cook for an additional 1 minute to toast the spices.
2. Cook tomatoes: Pour in the diced tomatoes and stir well to combine with the spices and aromatics. Let the mixture simmer on medium heat for 5 minutes to allow the tomatoes to break down and develop flavor. Season with salt and pepper to taste.
3. Add vegetables: Add the cauliflower florets, sweet potato wedges, and chickpeas to the pot. Stir thoroughly so the vegetables are well coated in the tomato and spice sauce.
4. Simmer: Pour in the vegetable broth and stir. Reduce the heat to low and cover the pot. Let the curry simmer gently for 15 minutes, or until the cauliflower and sweet potato are tender when pierced with a fork.
5. Add coconut milk: Stir the coconut milk into the curry and continue cooking on low heat for another 5 minutes to blend the flavors and add richness.
6. Garnish and serve: Add the frozen peas and stir to combine. Turn off the heat and adjust seasoning with more salt and pepper if needed. Sprinkle the cilantro leaves on top for a fresh finish. Serve the vegetable curry hot with steamed rice.

Notes

• Adjust the spice levels by adding more or less curry powder and garam masala according to your preference.
• For a thicker curry, reduce the amount of vegetable broth or simmer uncovered for a few extra minutes.
• This curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Frozen peas are added at the end to retain their color and texture; you can substitute with fresh peas if available.
• Serve with basmati rice, naan, or your favorite grain.

Keywords: vegetable curry, easy curry recipe, vegetarian curry, chickpea curry, coconut curry, Indian spices, healthy dinner idea