Easy Vegetable Curry Recipe

Introduction

This easy vegetable curry is a comforting and flavorful dish perfect for weeknight dinners. Packed with wholesome ingredients like sweet potato, cauliflower, and chickpeas, it’s a hearty meal that comes together quickly and satisfies a variety of tastes.

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 chopped ginger, garlic, and onion and sauté 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 toast the spices and release their aroma.
3. Step 3: Add the diced tomatoes and stir well. Let the tomatoes cook for 5 minutes on medium heat. Season the sauce with salt and pepper to taste.
4. Step 4: Add the cauliflower florets, sweet potato wedges, and chickpeas. Stir until the vegetables are well coated with the sauce.
5. Step 5: Pour in the vegetable broth and stir to combine. Reduce the heat to low and simmer for 15 minutes, or until the cauliflower and sweet potato are tender.
6. Step 6: Stir in the coconut milk and cook for another 5 minutes on low heat.
7. Step 7: Add the frozen peas, turn off the heat, and adjust seasoning with salt and pepper if needed. Garnish with cilantro leaves and serve with rice.

Tips & Variations

• For extra heat, add a pinch of chili flakes or a diced chili pepper with the spices.
• Swap sweet potato for butternut squash or carrots for a different flavor and texture.
• Use fresh tomatoes instead of canned if available, just increase cooking time slightly to soften them.
• For a richer curry, stir in a little more coconut milk or a dollop of yogurt before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave until warmed through. The flavors often deepen after a day, making it even tastier.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry vegan?

Yes, this recipe is naturally vegan as it uses vegetable broth and coconut milk, with no animal products involved.

What can I serve with this vegetable curry?

This curry pairs wonderfully with steamed basmati rice, naan bread, or even quinoa for a complete meal.

Easy Vegetable Curry Recipe

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★★★★★

4.4 from 113 reviews

This easy vegetable curry is a flavorful and nutritious dish packed with a variety of vegetables simmered in a fragrant blend of spices, tomatoes, and coconut milk. Perfect for a comforting meal, it’s vegetarian, full of vibrant flavors, and ready in under 40 minutes.

• Author: Elena
• 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

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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

Main Ingredients

• ½ can diced tomatoes (about 7 ounces)
• 1 cup cauliflower florets
• 1 small sweet potato, cut into wedges
• ½ can chickpeas, drained and rinsed (about 7 ounces)
• 1 cup vegetable broth
• ¼ cup coconut milk
• ¼ cup frozen peas
• Salt and pepper, to taste
• ½ bunch cilantro, for garnish

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 onions and garlic soften and become fragrant. Then add the curry powder, cumin, and garam masala and cook for 1 more minute to toast the spices and release their aroma.
2. Cook tomatoes: Pour in the diced tomatoes and stir well to combine with the spices and aromatics. Let the tomatoes cook on medium heat for 5 minutes, stirring occasionally to allow the sauce to thicken slightly. Season with salt and pepper to taste.
3. Add vegetables: Add the cauliflower florets, sweet potato wedges, and rinsed chickpeas to the pot. Stir well so the vegetables are evenly coated with the tomato and spice mixture.
4. Simmer: Pour in the vegetable broth and stir to combine. Reduce the heat to low, cover the pot, and let the curry simmer for 15 minutes, or until the cauliflower and sweet potato are tender when pierced with a fork.
5. Add coconut milk: Stir in the coconut milk and continue cooking for another 5 minutes on low heat. This addition makes the curry creamy and rich.
6. Garnish and serve: Add the frozen peas and stir just to combine, then turn off the heat. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh cilantro leaves and serve warm with rice.

Notes

• You can substitute the cauliflower and sweet potato with other vegetables like carrots, bell peppers, or zucchini.
• For a spicier curry, add a pinch of cayenne pepper or chopped fresh chili when sautéing the aromatics.
• This curry pairs wonderfully with basmati rice or warm naan bread.
• Leftovers store well in the fridge for up to 3 days and can be frozen for longer storage.
• Make it vegan by ensuring your vegetable broth is free from animal products (most are naturally vegan).

Keywords: vegetable curry, easy curry recipe, vegetarian curry, Indian vegetarian dish, coconut milk curry, healthy curry