Vegetable curry recipe

Easy Vegetable Curry in large blue and white dutch oven with ladle.

5 from 230 votes

This easy vegetable curry comes together in one pot in under 30 minutes. You can mix and match any veggies you have on hand. Simmer the veggies with chickpeas in a coconut milk sauce spiced with curry powder. Serve with rice for a fantastic weeknight meal.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Indian

Diet: Sugar Free, Gluten Free, Keto Vegan, Meatless, Low Calorie, No Added Oil, Vegan, Vegetarian

Servings: servings

Calories: 272kcal

Author: Vaishali · Holy Cow Vegan

Equipment

Dutch oven (or large saucepan)

Ingredients

1 teaspoon coconut oil
¼ teaspoon ground cardamom (or use seeds of four cardamom pods - crush into a coarse powder before use)
1 medium yellow onion (diced)
½ teaspoon turmeric
½ to 1 teaspoon cayenne (tweak to your taste)
1 tablespoon ginger garlic paste (or crush six cloves of garlic and a 1-inch knob of ginger in mortar and pestle)
2 medium sweet potatoes (cut in ½-inch dice)
2 medium potatoes (yellow or red is fine, diced into ½-inch cubes)
1 large carrot (sliced into thin rounds)
1 large green bell pepper (diced)
2 cups green beans (chopped lengthwise into ½-inch pieces)
1½ cups vegetable stock (or mushroom stock)
14 oz cooked chickpeas (strained. If using canned chickpeas strain out all liquid)
1½ tablespoon curry powder (or garam masala)
14 oz coconut milk (approximately one can of full fat coconut milk. You can also use fresh-squeezed thick coconut milk)
3 scallions (green and white parts chopped, optional)
2 tablespoons lemon juice
2 tablespoons cilantro (chopped, for garnish)
Salt to taste

US Customary - Metric

Instructions

Heat the oil. Add the onions followed by the cardamom pods and saute over medium heat until the onions start to sweat and turn translucent.
Add the turmeric, cayenne and ginger garlic paste and stir-fry for 30 seconds.
Add the sweet potatoes, potatoes, and carrots. Season with some salt and cover the pan. Turn the heat to low and let the vegetables cook about five minutes. If the veggies start to stick, add some water.
Now add the green beans and green peppers and ½ cup of water or vegetable stock. Cover again and cook five more minutes.
Check to see if the potatoes and sweet potatoes are cooked and fork-tender. If they are not, continue to cook, covered, for a few more minutes.
Stir in the chickpeas, curry powder and another cup of vegetable stock. Bring the mixture to a boil.
Add the coconut milk and scallions, if using. Lower heat to a simmer and turn it off as soon as the curry comes to a boil.
Stir in the lemon and cilantro and add more salt if needed. Serve hot.

Video

Notes

Ingredient notes

Vegetable stock: Use a good quality vegetable stock or mushroom stock for the best flavor. But if you don't have stock or broth on hand use plain water.
Coconut milk: Use canned, full-fat coconut milk and don't be tempted to substitute with light coconut milk if you want the curry to be creamy and taste amazing.

Nutrition