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Creamy Vegetable Curry

A rich and flavorful vegetable curry simmered in a creamy coconut sauce with aromatic spices. This hearty vegetarian dish is both comforting and nutritious, perfect for a satisfying meat-free dinner.

50 minMediumServes 4380 cal/serving

IndianDinnerStovetopVegetarianVeganHigh FiberDairy-Free

Ingredients

  • 2 tbsp vegetable oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp curry powder
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp red pepper flakes
  • 2 medium potato, peeled and diced into 1/2-inch cubes
  • 1 head cauliflower (small head), cut into small florets
  • 2 carrots, diced
  • 1 bell pepper, diced (any color)
  • 1 cup frozen peas
  • 1 can coconut milk (14 oz cans, full-fat)
  • 1 cup vegetable broth
  • 2 tbsp tomato paste
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp lime juice, freshly squeezed
  • 1/4 cup fresh cilantro, chopped, for garnish
  • 2 cups cooked rice, for serving

Instructions

  1. 1

    Heat 2 tbsp vegetable oil in a large pot or Dutch oven over medium heat.

  2. 2

    Add 1 diced onion and cook until softened, about 3-4 minutes.

  3. 3

    Add 3 minced garlic cloves and 1 tbsp grated fresh ginger. Cook for 30 seconds until fragrant.

  4. 4

    Stir in 2 tbsp curry powder, 1 tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, and 1/4 tsp red pepper flakes. Cook for 1 minute to toast the spices.

  5. 5

    Add 2 medium peeled and diced into 1/2-inch cubes potato, 1 head cut into small florets cauliflower (small head), and 2 diced carrots. Stir to coat with the spices.

  6. 6

    Pour in 1 can coconut milk (14 oz cans, full-fat) and 1 cup vegetable broth. Stir in 2 tbsp tomato paste until well combined.

  7. 7

    Bring to a simmer, then reduce heat to medium-low. Cover and cook for 15 minutes.

  8. 8

    Add 1 diced (any color) bell pepper and continue to cook for 5 minutes.

  9. 9

    Stir in 1 cup frozen peas and cook for an additional 3-5 minutes until all vegetables are tender.

  10. 10

    Season with 1 tsp salt and 1/2 tsp black pepper to taste.

  11. 11

    Stir in 1 tbsp freshly squeezed lime juice.

  12. 12

    Serve over 2 cups for serving cooked rice, garnished with 1/4 cup chopped, for garnish fresh cilantro.

Questions

How long does Creamy Vegetable Curry keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Creamy Vegetable Curry?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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