Vegetable Curry
A big bowl of Vegetable Curry is a dish that is constantly on repeat in our house. The vegetables that I put in the dish, will really just depend on what I have in the fridge at the time. If you’re anything like me, and have all types of odds and ends in the fridge, then this curry will be perfect for you. There’s no rules in my book when it comes to making curry. Add potatoes, sweet potatoes, chickpeas, kale, spinach, swiss chard, pumpkin, cabbage, broccoli, butternut squash, etc….etc. You get the picture right? Have fun with it and add your favorite type of veggie combinations.
I’ve tried to make this curry on the milder side by using a mild curry powder, but you can certainly heat it up a bit by adding more cayenne pepper or by using a curry blend that has a kick to it.
Don’t shoot me when you look at the ingredient list, because there’s a lot of ingredients, but it’s well worth it. I like to serve our Vegetable Curry dishes with warm naan or flatbread and/or steamed rice, along with some fresh cilantro on top.
If you enjoy my Vegetable Curry, then you may also want to try my Autumn Vegetable Curry Stew.
Get the Recipe: Vegetable Curry
Ingredients
- 3 tablespoons coconut oil, or an oil of your choice
- ½ medium head of cauliflower, about 2 to 3 cups of florets
- 2 medium carrots, sliced
- 1 medium yellow onion, diced
- 1 handful green beans, ends trimmed
- 1 small red bell pepper, diced
- ½ green bell pepper, diced
- 1 medium tomato, diced
- 3 to 4 cloves garlic, minced
- 1 tablespoon mild curry powder
- 1 teaspoon ground turmeric
- ½ teaspoon smoked paprika
- ½ teaspoon ground coriander
- 1 pinch cayenne pepper, or a little more if you like it spicy
- 1 to 1 ½ cups vegetable broth, depending on how broth you'd like it
- 1 small zucchini, sliced
- salt, to taste
- ¾ cup unsweetened coconut milk
- 1 tablespoon well-stirred tahini, optional
Suggested accompaniments:
- your favorite grain
- naan or flatbread
- cilantro
Equipment
- Large Pot or Dutch Oven
Instructions
- In a large pot or Dutch oven, heat oil over medium-low heat. Add in the cauliflower, carrots, onion, green beans, bell peppers, and tomatoes. Sauté until the vegetables begin to soften, about 10 to 15 minutes.
- Stir in the garlic, curry powder, turmeric, smoked paprika, coriander, and cayenne pepper. Allow the spices to coat the vegetables and become really fragrant, about 1 minute.
- Stir in the vegetable broth and zucchini and season with salt. Let your curry simmer for about 20 minutes or until your vegetables are tender to the fork.
- Stir in the coconut milk and tahini and simmer for 5 more minutes to let the flavors meld. If your curry is too thick, feel free to add a little more vegetable broth.
- Serve in your favorite bowl with your favorite grain and or naan and top with cilantro, if using. Enjoy! 🙂
