This delicious and healthy Easy Vegetable Curry is packed with warm, fragrant spices and perfect for a nutritious and satisfying meal.
Back in my early post-college days, I dated a hippy-type guy who liked to cook. He made all kinds of weird stuff—dense bread with lentils and carrots in it, leftover rice with veggies and a fried egg for breakfast, crepes with dessert cheese… you get the idea. My favorite thing he made on the regular was curry. He’d make curry out of any odds and ends we had left in the fridge.
For example, once we had a curry made of potatoes, peas, half a can of beans, a quarter of an onion, and a few slices of chopped-up fried bacon. Tinted yellow from turmeric and made creamy with canned coconut milk, it was the best “leftovers” dish I’d ever had. I ended up marrying that guy, and it’s probably partially due to the something-out-of-nothing curry dishes he made me.
This vegetable curry dish is along those lines, though slightly more traditional than my hubby’s. This one features green peas, chickpeas, creamy sweet potato, and savory cauliflower alongside all the classic curry flavor profiles of ginger, coriander, and warm spices. The sauce is a combination of tomatoes and creamy coconut milk, which is my absolute favorite rich combo in a curry dish.
Tips & tricks for making a perfect vegetable curry
Perfecting the art of curry can be a long road, but I’m happy to divulge a few shortcuts. Here are some tips for making an incredible curry, no matter what you’ve got on hand.
- Use fresh spices: Give them a sniff; they should be aromatic. Freshly ground spices have more flavor and aroma, so make the extra effort when you can.
- Prep your ingredients methodically: Chop your veggies in similar sizes to ensure even cooking.
- Use what you have: This meal is a great excuse to utilize leftover vegetables. If you aren’t on any animal-restricted diets, use leftover bits of cooked meat, such as pork chops, bacon, chicken, or sausage. Tofu also works great.
- Don’t cook the coconut milk too long: Overcooking could lessen its flavor and creaminess.
How do I store leftovers?
Let the curry cool completely, then store it in the fridge in an airtight container for up to 4 days. You can also freeze leftover curry in freezer-safe containers for up to 3 months. Let it thaw out in the fridge overnight before reheating. When you want to eat it again, just warm it up in a pot on your stove. Add a bit of water or coconut milk if you think the sauce needs reinvigorating.
Serving suggestions
Ladle your vegetable curry over a bowl of steaming hot jasmine or basmati rice for a complete meal. Personally, I love the chewy texture of brown rice for curry. I also suggest you serve up some warm Naan 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.
Recipe
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
- 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. Add the curry powder, cumin, and garam masala. Cook for 1 minute.
- 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 the cauliflower florets, sweet potato, and the chickpeas. Stir until the vegetables are well coated with the sauce.
- Add the vegetable broth. Give it a good stir. Reduce the heat to low and simmer for 15 minutes, until the cauliflower and sweet potato are cooked.
- Add the coconut milk. Cook for 5 minutes on low.
- 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.
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