Vibrant Vegetable Curry

Why Make This Recipe

Vegetable curry is a delicious and healthy dish that is perfect for everyone, whether you are vegetarian, vegan, or just looking for a nutritious meal. The bold flavors from the spices combined with fresh vegetables create a warm and comforting dish that is satisfying and nourishing.

How to Make Vegetable Curry

Ingredients

• 2 tablespoons olive oil
• 1 medium onion (chopped)
• 3 cloves garlic (grated)
• 1 teaspoon ginger (grated)
• 2 teaspoons curry powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon turmeric powder
• ¼ teaspoon red pepper flakes
• 1 teaspoon salt (or more to taste)
• ¼ teaspoon black pepper
• 1 cup vegetable broth
• 1 can (14 ounces) coconut milk
• 1 can (15 ounces) crushed tomatoes
• 1 can (15 ounces) chickpeas (drained)
• 2 cups sweet potatoes (diced)
• 1 cup green peas
• 2 cups broccoli florets
• 4 cups spinach
• 1 teaspoon garam masala
• 4 wedges lime (or lemon)
• 1 handful fresh cilantro (or scallions, chopped)
• 4 servings brown rice (or basmati rice, naan, or roti)
• 4 dollops yogurt
• 4 tablespoons tadka (+ toasted cashews)

Directions

1. Make the Flavor Base: Heat 2 tablespoons of olive oil in a large pot. Add the chopped onion and sauté for 3 minutes over medium heat, stirring often. Add the grated garlic and ginger, then mix in the curry powder, ground coriander, ground cumin, turmeric powder, red pepper flakes, salt, and black pepper. Stir and toast the spices for one minute until they release a fragrant aroma. If the pot gets dry, add 2 tablespoons of water and stir until a paste forms.

2. Let It Simmer: Pour in the vegetable broth, coconut milk, crushed tomatoes, chickpeas, and diced sweet potatoes. Stir everything together, cover, and let it simmer for 10 minutes. Add the green peas and broccoli florets, then simmer uncovered for 15 to 20 minutes or until the sweet potatoes are fork-tender. Stir occasionally.

3. Finish It Off: Turn off the heat and stir in the spinach and garam masala. Taste and adjust the salt if needed.

How to Serve Vegetable Curry

Vegetable curry is best served hot with basmati rice, brown rice, or some soft naan or roti. A dollop of Greek yogurt, a squeeze of lime or lemon, chopped cilantro, and toasted cashews make great toppings to enhance the flavor.

How to Store Vegetable Curry

Store any leftover vegetable curry in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. To reheat, warm it gently on the stove or in the microwave until heated through.

Tips to Make Vegetable Curry

• Feel free to add your favorite vegetables to the curry. Bell peppers, zucchini, or carrots work well.
• Adjust the level of spiciness by adding more or fewer red pepper flakes.
• If you want a thicker curry, you can let it simmer longer with the lid off.

Variation

You can easily turn this vegetable curry into a protein-packed dish by adding tofu or tempeh. Simply cube the tofu or tempeh and sauté it with the onions at the beginning of the recipe.

FAQs

1. Can I make this curry in advance?
Yes, this curry tastes even better the next day as the flavors meld together. You can make it in advance and store it in the refrigerator.

2. Is vegetable curry vegan?
Yes, this vegetable curry is 100% vegan, especially if you skip the yogurt or use a plant-based alternative.

3. What do I do if I don’t have coconut milk?
If you don’t have coconut milk, you can substitute it with almond milk or soy milk, but the flavor and creaminess will be different.

Vegetable Curry

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• Author: ikramnihad
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A delicious and healthy vegetable curry, perfect for vegetarians and vegans, packed with bold spices and nutritious vegetables.

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Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 medium onion (chopped)
• 3 cloves garlic (grated)
• 1 teaspoon ginger (grated)
• 2 teaspoons curry powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon turmeric powder
• ¼ teaspoon red pepper flakes
• 1 teaspoon salt (or more to taste)
• ¼ teaspoon black pepper
• 1 cup vegetable broth
• 1 can (14 ounces) coconut milk
• 1 can (15 ounces) crushed tomatoes
• 1 can (15 ounces) chickpeas (drained)
• 2 cups sweet potatoes (diced)
• 1 cup green peas
• 2 cups broccoli florets
• 4 cups spinach
• 1 teaspoon garam masala
• 4 wedges lime (or lemon)
• 1 handful fresh cilantro (or scallions, chopped)
• 4 servings brown rice (or basmati rice, naan, or roti)
• 4 dollops yogurt
• 4 tablespoons tadka (+ toasted cashews)

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Instructions

1. Heat 2 tablespoons of olive oil in a large pot. Add the chopped onion and sauté for 3 minutes over medium heat, stirring often.
2. Add the grated garlic and ginger, then mix in the curry powder, ground coriander, ground cumin, turmeric powder, red pepper flakes, salt, and black pepper. Stir and toast the spices for one minute until they release a fragrant aroma.
3. Pour in the vegetable broth, coconut milk, crushed tomatoes, chickpeas, and diced sweet potatoes. Stir everything together, cover, and let it simmer for 10 minutes.
4. Add the green peas and broccoli florets, then simmer uncovered for 15 to 20 minutes or until the sweet potatoes are fork-tender.
5. Turn off the heat and stir in the spinach and garam masala. Taste and adjust the salt if needed.

Notes

Feel free to add your favorite vegetables. Adjust the level of spiciness as desired. This dish is vegan-friendly if you skip the yogurt.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 10g
• Protein: 12g
• Cholesterol: 0mg

Keywords: vegetable curry, vegan curry, healthy meal, Indian dish