Vegetable Curry
Vegetable Curry is a delicious, hearty dish loaded with sweet potatoes, cauliflower, and other veggies, all simmered in a creamy, spice-packed coconut curry sauce. Filling and full of flavor!
Servings: 6 servings
Cost: $5.79
Equipment
Ingredients
- 1/4 cup coconut oil
- 1-1/2 cups finely diced yellow onion 1 large onion
- 1-1/2 tablespoon finely minced ginger 1-inch piece
- 1 tablespoon finely minced garlic 3 cloves
- 3/4 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 teasoon garam masala
- 1 tablespoon yellow curry powder
- 1-1/2 teaspoon paprika
- 1-1/2 teaspoons ground coriander
- 2 tablespoons red curry paste see note 1
- Salt and pepper
- 4-1/2 cups chopped sweet potatoes 3 medium-to-large potatoes
- 3-1/2 cups chopped cauliflower 1 small head/1/2 large head
- 2 (13.66-ounce) cans coconut milk lite is ok; curry will be a lot less creamy
- 1 (14.5-ounce) can fire-roasted crushed tomatoes
- 1 cup vegetable stock
- 3/4 cup frozen peas
- 1/3 cup finely diced cilantro
- Fresh lime juice optional
- Cooked basmati rice optional, see note 2
- Naan bread optional
Instructions
- Dice onion, mince garlic, and mince ginger. Peel and dice sweet potatoes. Set aside.
- Add coconut oil to a large, cast-iron pot and heat on medium high. Once oil is melted, add onion, ginger, and garlic. Sauté until tender and very fragrant, about 7–9 minutes. Reduce heat to low if anything burns or gets too brown. While everything is sauteing, add spices to the pot: ground turmeric, cumin, garam masala, yellow curry powder, paprika, ground coriander, and red curry paste. Season to taste; I add 1 and 1/4 teaspoons salt and 1/4 teaspoon pepper. Cook and stir until fragrant, over medium-low heat, 1–3 minutes.
- Add cubed sweet potatoes and stir to coat in spices. Cook over low heat, stirring occasionally. Coarsely chop cauliflower—it doesn’t need to be in individual florets, just a quick coarse chop. Add cauliflower and stir to coat. Add coconut milk, crushed tomatoes, and vegetable stock. Stir and bring to a boil, then reduce heat to low and simmer, covered, 18–25 minutes or until veggies are tender. Remove lid and stir occasionally, every 7 or so minutes. (Check tenderness by piercing with a fork; sweet potatoes are ready if they pierce easily). While curry is simmering, I like to cook up some basmati rice (see note 2).
- Stir in frozen peas and diced cilantro. If desired, add some fresh lime juice or serve lime wedges with individual plates. Serve over cooked basmati rice, with naan bread, and enjoy immediately.
Notes
Note 1: If you’re vegan, make sure the red curry paste is vegan; Thai Kitchen® brand is vegan.
Note 2: Here’s how I cook basmati rice:
- Measure rice and rinse it in a fine-mesh sieve until the water runs clear.
- Place rice in a bowl and cover it with water to soak for about 5–10 minutes.
- While rice is soaking, fill a large pot with water and set to boil.
- Once water is at a rolling boil, drain the rice and add it to the pot.
- Cook without reducing heat for 5 minutes, then drain and fluff with a fork.
Nutrition
Serving: 6servings | Calories: 364kcal | Carbohydrates: 31.7g | Protein: 5.9g | Fat: 25.4g | Sodium: 304.2mg | Fiber: 5.8g | Sugar: 8.6g