This vegetable curry is bursting with Indian-inspired spices and seasonings simmered together with veggies in an aromatic sauce– easy to make and incredibly healthful! Spices are well known for their antioxidant power and this recipe scores high on the healing index. Read about the incredible benefits of spices here.
You can switch up the veggies and use your favorites, and adjust the heat level of the spices to your preference. Serve it over Basmati rice with a dollop of cooling Raita or plant-based yogurt on top.
One of my cooking students said this was the best curry she’d ever eaten– it’s definitely earned its title! Enjoy!
Best Vegetable Curry
This vegetable curry is bursting with Indian-inspired spices and seasonings, easy to make and incredibly healthful!
Servings 4
Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated, or 1 tsp ground
- 1 tbsp ground coriander
- 1 1/2 tsp ground cumin
- 1 tsp cinnamon
- 1 tsp brown or coconut sugar
- 3/4 tsp ground turmeric
- 1/2 tsp ground cayenne pepper adjust to heat preference
- 1/2 tsp garam masala
- 1 1/4 tsp salt
- 1/2 tsp ground black pepper
- 1 tbsp tomato paste
- 2 cups vegetable stock
- 1 cup coconut milk can use light
- 1 cauliflower head, chopped into florets can sub broccoli head
- 1 large sweet potato, peeled and diced
- 4 red potatoes, diced
- 1 15 oz can Fire-Roasted diced tomatoes
- 1 cup frozen peas
- 4 cups spinach, lightly packed
- 1 lime, juiced and zested
- 2 tbsp fresh cilantro, chopped
- Basmati rice for serving
- non-dairy yogurt or Raita for garnish
Instructions
- In a large pot, heat the oil over medium-high heat. Add the onion and stir, cooking until lightly golden, about 3-4 minutes. Reduce heat to medium, add the garlic and ginger, cooking stirring for one minute.
- Add the coriander, cumin, turmeric, cayenne, brown sugar, garam masala, salt and pepper, stir and cook for 30 seconds.
- Add the tomato paste and stir to combine, cook about 1 minute.
- Add the stock, coconut milk and cinnamon and bring to a boil. Reduce the heat to low and simmer, uncovered, for 10 minutes.
- Add the cauliflower, potatoes, tomatoes and peas. Bring to a boil again, then reduce the heat to low, cover and simmer until the veggies are tender, about 20 minutes.
- Stir in the lime juice and zest, cook for about 3 minutes more.
- Add the spinach and let wilt in the hot curry. Serve over rice and garnish with cilantro. Can also top with a dollop of non-dairy yogurt or Raita. Enjoy!
Looks yummy, can’t wait to try it! Will try w/light coconut milk!
Great, let me know how it turns out!
[…] kale! It’s a great side dish with a curry or lentils over rice. Try it with my Best Vegetable Curry and some Naan bread for a wonderful Indian-inspired feast! […]