Vegetable Curry
Ginny McMeans
Published:
February 4, 2018
Last Modified:
January 17, 2024
Vegetable Curry dishes are very popular, and with good reason. The spices are bold, and the sauce is creamy. Team that up with loads of veggies and rice for this great meal.
I think curries are loved by all. A homestyle sauce made with strong spices and mixed with veggies. It goes so well with rice that I think that is the most favored base.
It never ceases to amaze me at how many different variations of curry recipes there are.
Not only that, it seems you can always come up with another one that is original and equally delicious.
Can it be true that you just can’t go wrong with a curry? I think it is! I mean, I’ve never had a vegetable curry I didn’t like.
And it’s also nice to have extra sauce that you spoon generously over the rice.
It’s easy to fix if the sauce has got cooked down a little too far also. Just add a little more broth and a little more coconut milk, heat through and there you are. All fixed.
The spice mix garam masala is in this recipe and you can buy it by the bottle or you can make a homemade mixture. I have a recipe on the blog and garam masala uses some really great herbs.
You probably have a lot of them already, if not all. Here’s a visual of the great spice mix garam masala.
You can almost call this a one pot meal but you have to cook the rice so – two pots. Even with that the recipe is super easy and fast.
Start the rice while you’re cooking everything else and you end up with it all coming together at about the same time.
You can explore your own talents and create curries but get started with this Vegetable Curry recipe so you can see how delicious and easy they can be.
How Do You Store Vegetable Curry:
Vegetable Curry will keep in the refrigerator for 3 days.
TO FREEZE:
After cooling freeze in a freezer safe container with hard sides and a tight lid. It will keep for 3 months in the freezer.
TO REHEAT:
Remove from the freezer and put in the refrigerator overnight to defrost. When you are ready to serve put all in a large saucepan and heat through. You could also heat in the microwave.
Vegetable Curry
Ingredients
- 1 tablespoon coconut oil
- 3/4 cup yellow onion, diced
- 4 cloves garlic, medium and minced
- 2 teaspoons garam masala
- 1/2 teaspoon cayenne pepper
- 1 tablespoon tomato paste
- 2 cups vegetable broth
- 1 cup coconut milk, from a can
- 1 head cauliflower, small head, cut into small florets
- 1 cup tomatoes, cored and seeded, about 2 tomatoes
- 1 cup carrots, peeled and cut into 1/2″ pieces, 2 carrots
- 15 ounces chickpeas, canned – drained and rinsed
- 1/2 teaspoon sea salt
- 4 cups jasmine rice, cooked
Instructions
- In a large stock pot heat the oil over medium high heat. Add the onion and sauté 10 minutes.
- Add garlic and cook another minute.
- Add garam masala and cayenne pepper. Stir for a few seconds to cook the spices. Click here for homemade garam masala. You probably have all of the ingredients already.
- Add tomato paste and mix in.
- Add vegetable stock and coconut milk. Cook on high, stirring, and bring to a boil. Lower the heat and simmer for 10 minutes.
- Add cauliflower, tomatoes and carrots. Turn to medium high and bring to a boil. Cover and lower the heat to a simmer.
- Cook for 20 minutes.
- Add chickpeas and salt and heat through, 3 to 5 minutes. Serve with rice.
Nutrition
20 responses to “Vegetable Curry”
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Could this be cooked on low in the slow cooker please Ginny?
We love curry but I prefer to batch cook in the slow cooker and freeze in portions.Kathy.
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Yes, you can do that Kathy. It is not all day though. You should cook on low for 4 to 5 hours or on high 2 to 3 hours. So glad you’re going to try it.
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Yes! Bold spices and a creamy sauce are a no brainer in my book! My favorite vegetable in this is the cauliflower – soooo good in curry! -
This curry looks delicious with all those vegetables. I would eat chickpeas all the times -
I’ve been looking for more vegetarian recipes. This is a great one! -
I love all of the fresh veggies in this curry! -
Sounds like a great curry… They are indeed incredibly diverse ranging everywhere from bright and zingy south east Asian numbers through to Anglo Bangladseshi curries from the UK. -
Sounds great ! I will try it. I want to know if I should add “curry” to it ? I did not read it in the recipe.-
Thank you Maria! No it does not have curry in it – the recipe is a curry sauce. It is confusing but they are two different words. A spice and/or a sauce that does not need to have the spice curry in it.
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The ingredient list says coconut oil, but the instructions say coconut milk, I assume it should be milk not oil.
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No, the ingredients and instructions are correct Bette. There is both coconut oil and coconut milk in the recipe. The oil is at the beginning for sautéing the onions and the coconut milk goes into the sauce.
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I would call this Indian inspired. Looks delicious & I will definitely make it!
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When using coconut milk do you use the solid creamy coconut deliciousness above the coconut liquid?
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Yes Tetesa, You use the whole can.
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Does this nutrition info include the rice?
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Yes, it does include the rice Sarah.
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This was really good! I added a little bit of ginger powder and halved the cayenne for my kids but it was super good! I’ll be making this recipe again. Maybe even with just coconut cream for extra richness. Thanks for sharing!-
You are very welcome Dee. That sounds like a good switch for your kids Dee. Thanks so much for letting us know and for your kind words.
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fantastic… made this today, I added extra peas/corn/mushrooms, also added extra spices and substituted the coconut milk for lite soya milk… the aromas permeating my home are fabulous .. many thanks for taking the time and effort to post the recipe….-
Thank you so much David! How fun and delicious to add more veggies!
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