Overhead view divided in half with white rice on one side with rice orange curry colors of mixed veggies.
5 from 6 votes
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Vegetable Curry

Curry dishes are very popular and with good reason. The spices are bold and the sauce is creamy. 

Course Main Dish
Recipe Type Asian Style, Gluten Free
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 Servings
Calories 377 kcal
Author Ginny McMeans

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

  1. In a large stock pot heat the oil over medium high heat.  Add the onion and sauté 10 minutes. 

  2. Add garlic and cook another minute. 

  3. 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.

  4. Add tomato paste and mix in. 

  5. Add vegetable stock and coconut milk. Cook on high, stirring, and bring to a boil. Lower the heat and simmer for 10 minutes.

  6. Add cauliflower, tomatoes and carrots. Turn to medium high and bring to a boil. Cover and lower the heat to a simmer.

  7. Cook for 20 minutes. 

  8. Add chickpeas and salt and heat through, 3 to 5 minutes. Serve with rice.

Recipe Notes

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.

Nutrition Facts
Vegetable Curry
Amount Per Serving (1 Serving)
Calories 377 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 10g 50%
Sodium 488mg 20%
Potassium 789mg 23%
Total Carbohydrates 53g 18%
Dietary Fiber 8g 32%
Sugars 6g
Protein 11g 22%
Vitamin A 77.8%
Vitamin C 66.3%
Calcium 8.4%
Iron 14.4%
* Percent Daily Values are based on a 2000 calorie diet.