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Vegetable Curry Recipe

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3.9 from 69 reviews

A vibrant and hearty Vegetable Curry packed with a blend of fragrant spices, creamy coconut milk, and an assortment of nutritious vegetables. This easy-to-make curry simmers to perfection, served best with rice or Indian breads, topped with fresh cilantro, yogurt, and toasted cashews for added texture and flavor.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Spices and Flavor Base

  • 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

Liquids and Base Ingredients

  • 1 cup vegetable broth
  • 1 can (14 ounces) coconut milk
  • 1 can (15 ounces) crushed tomatoes

Vegetables and Legumes

  • 1 can (15 ounces) chickpeas, drained
  • 2 cups sweet potatoes, peeled and diced
  • 1 cup green peas
  • 2 cups broccoli florets
  • 4 cups spinach

Finishing and Garnishes

  • 1 teaspoon garam masala
  • 4 wedges lime or lemon
  • 1 handful fresh cilantro or scallions, chopped
  • 4 tablespoons tadka (tempered spices)
  • Toasted cashews
  • 4 dollops Greek yogurt
  • 4 servings brown rice, basmati rice, naan, or roti

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 frequently until translucent. Add the grated garlic and ginger followed by curry powder, ground coriander, ground cumin, turmeric, red pepper flakes, salt, and black pepper. Stir continuously and toast the spices for about 1 minute until fragrant. If the pan dries out, add 2 tablespoons of water and mix until a paste forms.
  2. Let it simmer: Pour in the vegetable broth, coconut milk, crushed tomatoes, chickpeas, and diced sweet potatoes. Stir gently, cover the pot, and simmer for 10 minutes. Then add 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.
  3. Finish and season: Turn off the heat and stir in the fresh spinach and garam masala. Taste and adjust salt as needed to balance the flavors.
  4. Serving suggestions: Serve the curry hot alongside basmati or brown rice, roti, or naan. Garnish with dollops of Greek yogurt, a squeeze of lime or lemon, chopped cilantro, toasted cashews, and drizzle with tadka for enhanced flavor and texture.

Notes

  • Adjust red pepper flakes according to your spice tolerance for a milder or spicier curry.
  • Sweet potatoes add natural sweetness; substitute with butternut squash if preferred.
  • Use low-sodium vegetable broth to control salt intake.
  • Tadka is optional but adds authentic flavor; it can be made by tempering mustard seeds and dried chilies in hot oil.
  • For a vegan option, skip the yogurt or use a plant-based alternative.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegetarian

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