Craving a warm, hearty dish that bursts with flavor? Look no further than this delicious Vegetable Curry! Packed with nutrients and comforting spices, this recipe is perfect for a weeknight dinner or a cozy gathering. It’s vibrant, aromatic, and incredibly satisfying, making it a go-to meal for anyone looking to enjoy a taste of the exotic right from their kitchen. Let’s dive into why this Vegetable Curry belongs in your recipe rotation.

Why This Recipe Belongs in Your Rotation

This Vegetable Curry is not just another dish; it’s a culinary experience that brings together a medley of vegetables, fragrant spices, and creamy coconut milk. Whether you’re a seasoned chef or a kitchen novice, you’ll find this recipe approachable and forgiving. The combination of sweet potatoes, cauliflower, and peas creates a delightful texture and flavor profile that will leave your taste buds dancing. Plus, it’s versatile! Serve it over basmati rice, pair it with warm naan, or enjoy it as a stand-alone dish.

What Goes In

To create this delightful Vegetable Curry, you’ll need the following ingredients:

1/4 cup coconut oil
1-1/2 cups finely diced yellow onion (1 large onion)
1-1/2 tablespoons finely minced ginger (1-inch piece)
1 tablespoon finely minced garlic (3 cloves)
3/4 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon garam masala
1 tablespoon yellow curry powder
1-1/2 teaspoons paprika
1-1/2 teaspoons ground coriander
2 tablespoons red curry paste (see note 1)
Salt and pepper to taste
4-1/2 cups chopped sweet potatoes (3 medium-to-large potatoes)
3-1/2 cups chopped cauliflower (1 small head or 1/2 large head)
2 (13.66-ounce) cans coconut milk (lite is okay; curry will be a lot less creamy)
1 (14.5-ounce) can fire-roasted crushed tomatoes
1 cup vegetable stock
3/4 cup frozen peas
1/3 cup finely chopped cilantro
Fresh lime juice (optional)
Cooked basmati rice (optional, see note 2)
Naan (optional)

Before You Start: Equipment

Before you get cooking, gather the following equipment:

Large pot or Dutch oven: Ideal for simmering the curry.
Wooden spoon: For stirring and mixing the ingredients.
Cutting board: To chop your vegetables safely.
Knife: A sharp chef’s knife will make chopping easier.
Measuring cups and spoons: For accurate ingredient measurements.

How to Prepare Vegetable Curry

Follow these simple steps for a flavorful Vegetable Curry:

Step 1: Sauté the Aromatics

In a large pot or Dutch oven, heat the coconut oil over medium heat. Once hot, add the finely diced onion. Sauté for about 5-7 minutes, or until the onion becomes translucent. Add the minced ginger and garlic, and cook for another 1-2 minutes, stirring frequently until fragrant.

Step 2: Add the Spices

Stir in the ground turmeric, cumin, garam masala, yellow curry powder, paprika, and ground coriander. Cook the spices for about 1 minute, allowing their flavors to bloom.

Step 3: Incorporate the Vegetables

Add the chopped sweet potatoes and cauliflower to the pot, stirring well to coat them with the spice mixture. Cook for 5-7 minutes, allowing the vegetables to soften slightly.

Step 4: Pour in the Liquids

Next, add the coconut milk, fire-roasted crushed tomatoes, and vegetable stock. Stir to combine all ingredients. Bring the mixture to a gentle simmer.

Step 5: Simmer the Curry

Cover the pot and let the curry simmer for about 20-25 minutes, or until the sweet potatoes and cauliflower are tender. Stir occasionally to prevent sticking.

Step 6: Finish with Peas and Cilantro

Once the vegetables are cooked through, stir in the frozen peas and chopped cilantro. Season with salt and pepper to taste. If desired, add fresh lime juice for an extra zing.

Step 7: Serve and Enjoy

Serve the Vegetable Curry over warm basmati rice or with naan. It’s also delightful on its own!

Substitutions by Category

If you’re missing an ingredient or looking to switch things up, here are some substitutions:

Vegetables: Swap sweet potatoes for butternut squash or carrots. Zucchini, bell peppers, or spinach can also be added.
Coconut milk: Use almond milk or cashew cream for a lighter option, though it will change the flavor.
Spices: If you don’t have one of the spices, feel free to experiment with your favorites. Curry powder can be a great substitute for garam masala.
Protein: For added protein, consider tossing in some chickpeas or cooked lentils.

Notes from the Test Kitchen

This Vegetable Curry is incredibly versatile. Feel free to adjust the spice levels to your liking. If you prefer a more robust flavor, increase the amount of red curry paste. On the other hand, if you’re serving this to children or those who prefer milder dishes, you can reduce the spices.

For a creamier texture, use full-fat coconut milk.
Fresh herbs can elevate the dish’s flavor, so don’t skip the cilantro!

Meal Prep & Storage Notes

This Vegetable Curry is perfect for meal prep! It keeps well in the refrigerator for up to 4 days. Simply reheat on the stove or in the microwave before serving.

To freeze, allow the curry to cool completely, then transfer it to an airtight container. It can be stored in the freezer for up to 3 months.
Thaw overnight in the fridge before reheating.

Desserts to Finish

To round out your meal, consider these delightful desserts:

Moroccan Spiced Carrots – A sweet and spiced treat that complements the savory notes of the curry.
Avocado Chocolate Mousse – A creamy, rich dessert that’s a healthier alternative to traditional chocolate mousse.

Serve & Enjoy

Now that you’ve prepared this delicious Vegetable Curry, it’s time to dig in! Serve it hot, and don’t forget to garnish with additional cilantro and a squeeze of lime juice for a refreshing finish. This meal is bound to become a favorite in your household, offering warmth and satisfaction with every bite. Enjoy the burst of flavors and the comfort it brings—your taste buds will thank you!

Vegetable Curry

This Vegetable Curry is packed with vibrant flavors! A delightful blend of spices and vegetables, it's perfect for a cozy dinner.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Main Course

Cuisine: Indian

Ingredients Equipment Method Notes

Ingredients

For the Curry:

1/4 cup coconut oil
1-1/2 cups finely diced yellow onion (1 large onion)
1-1/2 tablespoons finely minced ginger (1-inch piece)
1 tablespoon finely minced garlic (3 cloves)
3/4 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon garam masala
1 tablespoon yellow curry powder
1-1/2 teaspoons paprika
1-1/2 teaspoons ground coriander
2 tablespoons red curry paste (see note 1)
to taste Salt and pepper
4-1/2 cups chopped sweet potatoes (3 medium-to-large potatoes)
3-1/2 cups chopped cauliflower (1 small head or 1/2 large head)
2 cans coconut milk (lite is okay; curry will be a lot less creamy)
1 can fire-roasted crushed tomatoes (14.5-ounce)
1 cup vegetable stock
3/4 cup frozen peas
1/3 cup finely chopped cilantro
Fresh lime juice (optional)
Cooked basmati rice (optional, see note 2)
Naan (optional)

Equipment

Large pot or Dutch oven
Wooden spoon
Cutting board
Knife
Measuring cups and spoons

Method

Instructions

In a large pot or Dutch oven, heat the coconut oil over medium heat. Once hot, add the finely diced onion. Sauté for about 5-7 minutes, or until the onion becomes translucent. Add the minced ginger and garlic, and cook for another 1-2 minutes, stirring frequently until fragrant.
Stir in the ground turmeric, cumin, garam masala, yellow curry powder, paprika, and ground coriander. Cook the spices for about 1 minute, allowing their flavors to bloom.
Add the chopped sweet potatoes and cauliflower to the pot, stirring well to coat them with the spice mixture. Cook for 5-7 minutes, allowing the vegetables to soften slightly.
Next, add the coconut milk, fire-roasted crushed tomatoes, and vegetable stock. Stir to combine all ingredients. Bring the mixture to a gentle simmer.
Cover the pot and let the curry simmer for about 20-25 minutes, or until the sweet potatoes and cauliflower are tender. Stir occasionally to prevent sticking.
Once the vegetables are cooked through, stir in the frozen peas and chopped cilantro. Season with salt and pepper to taste. If desired, add fresh lime juice for an extra zing.
Serve the Vegetable Curry over warm basmati rice or with naan. It’s also delightful on its own!

Notes

For a creamier texture, use full-fat coconut milk.
Fresh herbs can elevate the dish's flavor, so don’t skip the cilantro!
This curry keeps well in the refrigerator for up to 4 days.
To freeze, allow the curry to cool completely, then transfer it to an airtight container. It can be stored in the freezer for up to 3 months.

Vegetable Curry

Why This Recipe Belongs in Your Rotation

What Goes In

Before You Start: Equipment