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Vegetable Curry

Vegetable Curry

Maria G. Brooks
This hearty and flavorful Vegetable Curry is a one-pot meal packed with a colorful assortment of vegetables, aromatic spices, and a creamy base.
Perfect for a wholesome weeknight dinner or as a meal prep option, this curry is fully customizable based on the vegetables and spice levels of your choice.
The creamy coconut milk adds richness, while the blend of spices creates a beautifully balanced dish. Whether served over rice, with naan, or on its own, Vegetable Curry is comforting, healthy, and full of flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian, Vegan, Vegetarian
Servings 6 servings
Calories 300 kcal

Equipment

  • Large Pot or Dutch Oven – 1 (for cooking the curry)
  • Wooden Spoon or Spatula – 1 (for stirring)
  • Knife: 1 (for chopping vegetables)
  • Cutting Board – 1 (for chopping vegetables)
  • Measuring Cups & Spoons – 1 set (for accurate ingredient measurements)

Ingredients
  

  • 2 tablespoons Coconut Oil or vegetable oil
  • 1 medium onion diced
  • 3 cloves Garlic minced
  • 1 tablespoon Fresh Ginger grated
  • 1 medium carrot peeled and sliced
  • 1 medium potato peeled and diced
  • 1 cup Cauliflower florets
  • 1 cup Bell pepper chopped
  • 1 cup Green peas frozen or fresh
  • 1 can 14 oz Coconut Milk
  • 2 cups Vegetable Broth
  • 2 teaspoons Curry Powder
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Coriander
  • 1/2 teaspoon Ground Turmeric
  • 1/4 teaspoon Ground Cinnamon optional
  • 1/4 teaspoon Red Chili Flakes adjust to taste
  • Salt & Pepper to taste
  • 1 tablespoon Lime Juice for garnish
  • Fresh Cilantro chopped (for garnish)

Instructions
 

  • Sauté Aromatics: In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the diced onion and cook until soft, about 5 minutes.
    Add the minced garlic and grated ginger and cook for an additional 2 minutes, stirring frequently to avoid burning.
  • Add Spices: Stir in the curry powder, cumin, coriander, turmeric, cinnamon (if using), and chili flakes.
    Cook for 1-2 minutes until the spices are fragrant and well-blended.
  • Add Vegetables: Add the chopped carrots, potatoes, cauliflower, and bell peppers. Stir well to coat the vegetables in the spice mixture.
  • Add Liquids: Pour in the coconut milk and vegetable broth.
    Stir everything together and bring to a simmer over medium heat. Once simmering, reduce the heat to low and let it cook for about 20 minutes, or until the vegetables are tender and the sauce has thickened.
  • Add Peas: Stir in the green peas and cook for another 5 minutes, just until heated through.
  • Season and Garnish: Taste and season with salt and pepper as needed. Squeeze in fresh lime juice for a burst of acidity.
    Garnish with fresh cilantro before serving.
  • Serve: Serve the Vegetable Curry over rice, with naan, or enjoy it on its own.

Notes

  • Vegetable Variations: You can customize this recipe by using any vegetables you prefer. Sweet potatoes, zucchini, spinach, or even eggplant would work wonderfully in this curry.
  • Make it Spicier: If you like more heat, you can increase the amount of red chili flakes or add some diced fresh chilies to the curry.
  • Make it Creamier: For a creamier texture, you can add more coconut milk or use cashew cream instead of coconut milk.
  • Make Ahead: This curry tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the fridge for up to 3 days.
  • Freezing: You can freeze the curry for up to 3 months. Let it cool completely before storing in a freezer-safe container.
Keyword Vegetable Curry