Vegetable Curry
This easy vegetable curry recipe has everything going for it: great taste, loads of vegetables, a creamy sauce, and a simple preparation method.
Servings: 4
Ingredients
- 2 Tablespoons coconut oil
- 1 yellow onion medium, finely diced
- 3 Cloves garlic minced
- 2 Tablespoons minced ginger
- 1 Tablespoon curry powder
- 1 Teaspoon garam masala
- 1½ Cups butternut squash diced
- 1 bell pepper any color, diced
- 1 cauliflower small head, cut into florets
- 1 Teaspoon sea salt
- 16 Ounces canned diced tomatoes no salt added
- 2 Tablespoons tomato paste
- 16 Ounces coconut milk canned, full-fat
- 2 Cups baby spinach leaves fresh, packed
- 16 Ounces canned chickpeas drained and rinsed
- fresh cilantro and lime wedges for optional garnish
Instructions
- Heat the coconut oil over medium heat in a large Dutch oven or other lidded pot. Add the diced onion and sauté until soft and translucent, 5 to 7 minutes.
- Stir in the minced garlic, ginger, curry powder, and garam masala. Cook for 1 minute, stirring constantly to toast the spices.
- Add the butternut squash, bell pepper, and cauliflower florets to the pot and season with 1 teaspoon of salt. Stir well to coat the vegetables with the spice mixture.
- Add the tomato paste, diced tomatoes, and coconut milk to the pot. Stir to combine and bring the mixture to a gentle simmer.
- Cover the pot and let it simmer for about 20 minutes, stirring occasionally to prevent sticking.
- Add the chickpeas and cook for an additional 5 to 10 minutes, until the vegetables are tender.
- Stir in the spinach and let it wilt. Taste and adjust seasonings. Serve hot with rice or naan.
Notes
Swap in sweet potatoes or other squash: Use sweet potato or a different squash as part of your curry vegetables.
Expect a thick sauce initially: When you add the coconut milk, the curry may seem dense, but it will loosen as the vegetables cook and release their juices. It will thicken again once cooled, giving a rich, hearty consistency.
Blend for a creamier sauce: To make the sauce extra silky, use an immersion blender to partially purée some of the vegetables directly in the pot, creating a luxurious texture.
Balance with some sweetness: If the curry tastes too acidic or spicy, add a teaspoon of maple syrup or honey to mellow the flavors and enhance the dish’s natural sweetness.
Brighten with lime juice: Before serving, squeeze fresh lime juice over the curry.
Add crunchy garnishes: For texture contrast, sprinkle toasted cashews or crushed peanuts over the curry. Steamed peas or toasted onion would be tasty too.
Adjust the heat level: If you prefer more spice, add some finely chopped serrano or red pepper flakes with the spices. For a milder version, reduce the garam masala for a gentler warmth.
Expect a thick sauce initially: When you add the coconut milk, the curry may seem dense, but it will loosen as the vegetables cook and release their juices. It will thicken again once cooled, giving a rich, hearty consistency.
Blend for a creamier sauce: To make the sauce extra silky, use an immersion blender to partially purée some of the vegetables directly in the pot, creating a luxurious texture.
Balance with some sweetness: If the curry tastes too acidic or spicy, add a teaspoon of maple syrup or honey to mellow the flavors and enhance the dish’s natural sweetness.
Brighten with lime juice: Before serving, squeeze fresh lime juice over the curry.
Add crunchy garnishes: For texture contrast, sprinkle toasted cashews or crushed peanuts over the curry. Steamed peas or toasted onion would be tasty too.
Adjust the heat level: If you prefer more spice, add some finely chopped serrano or red pepper flakes with the spices. For a milder version, reduce the garam masala for a gentler warmth.
Nutrition
Calories: 499kcal | Carbohydrates: 45g | Protein: 14g | Fat: 34g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 1198mg | Potassium: 1541mg | Fiber: 12g | Sugar: 10g | Vitamin A: 8206IU | Vitamin C: 139mg | Calcium: 190mg | Iron: 9mg
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