Fitness / January 7, 2024

Easy Vegetable Curry

Enjoy a delicious and healthy Vegetable Curry, packed with spices and perfect for a nutritious and satisfying meal.

Easy Vegetable Curry featured image above

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Let’s talk about the magic of one-pot wonders. How about a delicious, super-easy Vegetable Curry? Now, as an absolute food devotee, I’m forever hunting down recipes that bring the flavor but don’t disregard nutrition. This curry, with its veggie explosion and hint of spice, is a total must-try.

This recipe could sit alongside a Thai Curry or a curry with more of an Indian flavor but would still maintain its own unique groove. It’s all thanks to a riot of veggies creating a flavor frenzy in the pot. In true curry fashion, every bite is a spicy aromatic whisper, smoothed over by luxurious coconut milk. Yet, what makes it stand out is how basic and adaptable it is, giving you all the room to play and switch up things to your taste.

Does This recipe work with my diet?

This curry is packed with goodies like cauliflower, sweet potato, and peas. Plus, our chickpeas and tomatoes are going to give you a nice fiber boost (you can thank us later).

It is vegan and even also gluten-free (ensure your broth is gluten-free). If you want to make it low carb/keto friendly, limit the sweet potatoes and peas or replace them with low-carb veggies. And if you follow a Paleo diet, skip the peas and potatoes, and substitute almond milk for coconut milk.

INGREDIENTS

I love making meals that include so many spices. For this one, here’s what you’ll need…

1/2 can chickpeas, drained and rinsed
1 tbsp olive oil
1/2 onion, chopped
1 inch ginger, chopped
2 cloves garlic, chopped
1 cup cauliflower florets
1 small sweet potato, cut into wedges
1/2 can diced tomatoes
1 cup vegetable broth
1/4 cup coconut milk
1/2 tbsp curry powder
1/2 tsp cumin
1/2 tsp garam masala
1/2 bunch coriander leaves
1/4 cup frozen peas
pinch of salt and pepper

INSTRUCTIONS

Cook

Heat the olive oil in a pot on MEDIUM. Add the chopped ginger, garlic and onions. Cook for 2 minutes until the onions and the garlic soften.

Roast

Add the curry powder, cumin, and garam masala. Roast for 1 minute.

Cook

Add the can of diced tomatoes and stir well. Let the tomatoes cook for 5 minutes on medium heat. Season the sauce with salt and pepper.

Add

Add the cauliflower florets, sweet potato, and the chickpeas. Stir until the vegetables are well coated with the sauce.

Simmer

Add the vegetable stock. Give it a good stir. Reduce the heat to LOW and simmer for 15 minutes, until the cauliflower and sweet potato are cooked.

Add

Add the coconut milk. Cook for 5 minutes on LOW.

Finish

Add the frozen peas. Turn off the heat. Season the curry with more salt and pepper if necessary and garnish with the cilantro leaves. Serve with rice.

DEVOUR!

Tips & Tricks to Making a Perfect Vegetable Curry

Sniff your spices—they should be aromatic.
Freshly ground spices have more flavor and aroma, so make the extra effort when you can.
Chop your veggies in similar sizes to ensure even cooking.
Stick to a trusted brand of canned chickpeas for better taste and texture, or use fresh soaked chickpeas if you have the time.
This meal is a great excuse to utilize leftover vegetables and enhance its nutritional profile.
Add the coconut milk towards the end of cooking. Overcooking could lessen its flavor and creaminess.

Easy Vegetable Curry featured image below

FAQs

Can I mix up the veggies?

Toss in whatever veggies you’ve got in the fridge. Bell peppers, zucchini, carrots, and even eggplant work wonders.

What if I don’t have chickpeas?

You can always experiment with red or green lentils, kidney beans, or even tofu. They’ll give you the hearty, chunky feel in the curry just like chickpeas would.

What if I’m not cool with too much spice?

If you can’t stand the heat, you can still stay in the kitchen! Just tone down the curry powder, cumin, and garam masala to your liking.

Can I play around with different variations?

Try swapping out your spices with Thai curry paste or a Moroccan spice blend for a whole new experience. For a heartier dish, chuck in some grilled chicken, shrimp, or tofu.

Serving Suggestions

Ladle your Vegetable Curry over a bowl of steaming hot jasmine or basmati rice for a complete meal. I also suggest you do up some warm naan bread or roti on the side—something that will soak up all that sauce! For a side that contrasts nicely with the curry, make a chilled cucumber raita or a tangy green salad dressed with lemon vinaigrette.

how to prep and store your vegetable curry

This Easy Vegetable Curry recipe can be made in advance. In fact, you might find that it tastes better as it gets older (but not too old!). Just cook up a big batch, let it cool, then store it in the fridge in an airtight container, where it should last for up to 3 days. When you want to eat it again, just warm it up on your stove. Add a bit of water or coconut milk if you think the sauce needs reinvigorating. You may need to add a bit of water or coconut milk to wake the sauce up. And don’t forget to give it a good stir once in a while!