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Vegetarian curry in a bowl with rice, topped with a lemon slice.
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4.88 from 25 votes

Vegetarian Curry

Vegetarian curry, loaded with cauliflower, sweet potatoes, peas, and zucchini, has a creamy red coconut sauce pleasantly spiced with just the right amount of heat.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Dish
Cuisine: Asian
Diet: Vegetarian
Servings: 6 servings
Author: Rachel Gurk

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 6 cloves garlic, pressed
  • 2 tablespoons finely grated peeled fresh ginger root
  • 1 tablespoon garam masala
  • 1 tablespoon ground coriander
  • 1 tablespoon ground turmeric
  • 2 teaspoons sweet paprika
  • 1 ½ teaspoon kosher salt
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon ground black pepper
  • 2 tablespoons no-salt-added tomato paste
  • ½ head cauliflower, cut into 1-inch pieces (4 cups)
  • 2 cups cubed peeled sweet potato (1-inch pieces)
  • 2 cups zucchini, halved lengthwise and sliced into ¼-inch pieces (12 ounces)
  • 1 can (16 ounces) chickpeas, rinsed and drained
  • 1 cup low sodium vegetable broth
  • 1 can (15 ounces) coconut milk
  • 1 cup frozen peas
  • ¼ cup minced fresh cilantro (more for serving, if desired)
  • 2 tablespoons fresh lemon or lime juice (see note)
  • cooked rice and cilantro leaves, for serving

Instructions

  • Heat oil in large Dutch oven, over medium heat. Add onion and cook, stirring occasionally, until translucent, 3 to 5 minutes.
    2 tablespoons olive oil, 1 large onion, chopped
  • Stir in garlic, ginger, garam masala, coriander, turmeric, paprika, red pepper flakes, salt, and pepper; cook, stirring, 2 minutes (see note 1).
    6 cloves garlic, pressed, 2 tablespoons finely grated peeled fresh ginger root, 1 tablespoon garam masala, 1 tablespoon ground coriander, 1 tablespoon ground turmeric, 2 teaspoons sweet paprika, 1 ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, ¼ teaspoon red pepper flakes
  • Add tomato paste and cook, stirring, for 1 minute, or until onions and spices are coated with tomato paste.
    2 tablespoons no-salt-added tomato paste
  • Add cauliflower, sweet potato, zucchini, chickpeas, broth, and coconut milk. Bring to a gently simmer and cook, covered, until vegetables are tender and sauce has thickened, 15 to 20 minutes.
    ½ head cauliflower, cut into 1-inch pieces, 2 cups cubed peeled sweet potato, 2 cups zucchini, halved lengthwise and sliced into ¼-inch pieces, 1 can (16 ounces) chickpeas, rinsed and drained, 1 cup low sodium vegetable broth, 1 can (15 ounces) coconut milk
  • Stir in peas, cilantro, and lemon juice (see note 2).
    1 cup frozen peas, ¼ cup minced fresh cilantro, 2 tablespoons fresh lemon or lime juice
  • Serve over rice, sprinkled with cilantro, if desired.

Video

Notes

  1. Toasting the spices. Don't overdo this step. If overdone, the spices can become bitter. Usually two minutes is enough time for the spices to release their wonderful aroma. Immediately add the next ingredients so the spices don't continue to toast in the pan.
  2. Adding lime/lemon juice. I highly recommend including the juice. It really enhances the flavor of the curry. If you prefer, instead of stirring in the juice, serve the curry with wedges of lime or lemon.
  3. Add protein. If desired, add protein such as tofu, chicken, or shrimp. Sauté them first in the oil until cooked, remove from pan, and continue with recipe, adding them back in before serving.

Nutrition

Serving: 1.75cup curry | Calories: 277kcal | Carbohydrates: 24g | Protein: 6g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 680mg | Potassium: 764mg | Fiber: 6g | Sugar: 7g | Vitamin A: 7038IU | Vitamin C: 46mg | Calcium: 71mg | Iron: 4mg

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