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Homemade Vegetable Curry photo

Vegetable Curry

This Vegetable Curry is packed with vibrant flavors! A delightful blend of spices and vegetables, it's perfect for a cozy dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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
  1. 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.
  2. 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.
  3. 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.
  4. Next, add the coconut milk, fire-roasted crushed tomatoes, and vegetable stock. Stir to combine all ingredients. Bring the mixture to a gentle simmer.
  5. 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.
  6. 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.
  7. 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.