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Overhead view divided in half with white rice on one side with rice orange curry colors of mixed veggies.
4.62 from 21 votes

Vegetable Curry

Curry dishes are very popular and with good reason. The spices are bold and the sauce is creamy. 
Course Main Dish
Cuisine Asian Style, Gluten Free
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 Servings
Calories 377kcal
Author Ginny McMeans


  • 1 tablespoon coconut oil
  • ¾ cup yellow onion, diced
  • 4 cloves garlic, medium and minced
  • 2 teaspoons garam masala
  • ½ 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 ½" pieces, 2 carrots
  • 15 ounces chickpeas, canned - drained and rinsed
  • ½ teaspoon sea salt
  • 4 cups jasmine rice, cooked


  • 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.


Serving: 1Serving | Calories: 377kcal | Carbohydrates: 53g | Protein: 11g | Fat: 14g | Saturated Fat: 10g | Sodium: 488mg | Potassium: 789mg | Fiber: 8g | Sugar: 6g | Vitamin A: 3890IU | Vitamin C: 54.7mg | Calcium: 84mg | Iron: 2.6mg