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Vegetable Curry Recipe

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4.2 from 13 reviews

A vibrant and aromatic Vegetable Curry made with a rich blend of spices, coconut milk, chickpeas, sweet potatoes, and fresh vegetables. This hearty and comforting dish is simmered to perfection and pairs wonderfully with rice or Indian breads like naan or roti.

Ingredients

Vegetables and Legumes

  • 1 medium onion, chopped
  • 3 cloves garlic, grated
  • 1 teaspoon ginger, grated
  • 1 can (15 ounces/240 grams) chickpeas, drained
  • 2 cups (260 grams) sweet potatoes, peeled and diced
  • 1 cup (140 grams) green peas
  • 2 cups (160 grams) broccoli florets
  • 4 cups (120 grams) spinach

Spices and Seasonings

  • 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 teaspoon garam masala

Liquids

  • 2 tablespoons olive oil
  • 1 cup (250 ml) vegetable broth
  • 1 can (14 ounces/400 grams) coconut milk
  • 1 can (15 ounces/400 grams) crushed tomatoes

Serving Suggestions and Garnishes

  • 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

Instructions

  1. Make the flavor base: Heat 2 tablespoons olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 3 minutes, stirring often until softened.
  2. Add spices and aromatics: Add the grated garlic, grated ginger, curry powder, ground coriander, ground cumin, turmeric powder, red pepper flakes, salt, and black pepper to the pot. Stir and toast the spices for one minute until fragrant. If the mixture becomes dry, add 2 tablespoons of water and stir continuously until a paste forms.
  3. Start the curry: Pour in the vegetable broth, coconut milk, crushed tomatoes, chickpeas, and diced sweet potatoes. Stir well to combine. Cover the pot and let it simmer for 10 minutes.
  4. Add remaining vegetables: Uncover the pot, add the green peas and broccoli florets. Continue simmering uncovered for 15 to 20 minutes or until the sweet potatoes are fork tender. Stir occasionally to prevent sticking.
  5. Finish the dish: Turn off the heat. Stir in the fresh spinach and garam masala. Taste and adjust salt as needed.
  6. Serve: Serve hot, accompanied by basmati rice, brown rice, naan, or roti. Garnish with a dollop of yogurt, a squeeze of lime or lemon, chopped cilantro or scallions, toasted cashews, and a drizzle of tadka.

Notes

  • For extra creaminess, use full-fat coconut milk.
  • You can substitute sweet potatoes with butternut squash or pumpkin.
  • Tadka is a tempering of spices fried in oil; it adds a flavorful finishing touch.
  • This curry can be made mild or spicy by adjusting the red pepper flakes and curry powder.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Find it online: https://bitezly.com/vegetable-curry-recipe/