How about a creamy vegetable curry with Indian flavors for dinner tonight? It’s packed with nutritious veggies and tastes absolutely amazing. I came up with the recipe when trying to put together a healthy and delicious dinner in a rush, but I guarantee it will taste like a dish you’d order at a high end Indian restaurant. The curry requires very few spices but they are balanced perfectly to give you the most delicious result. The coconut milk adds an exquisite finishing touch. The time you will need to get this vegetable curry done depends entirely on your chopping skills. If you have better knife skills than I do (which you almost certainly do), you could get this veg curry done in less than 30 minutes. Be sure to watch the accompanying video below to see exactly how to make it.
Why you will love this vegetable curry
Full of delicious flavor. There are so many textures and tastes in the curry, and each is perfectly balanced. There’s sweetness from the coconut milk and sweet potatoes, tang from the lemon, nuttiness from the chickpeas, and so much more! I could eat this curry for every meal. 🙂 Gorgeous. The vegetable curry has a rainbow of colors with the carrots, bell peppers, green beans and sweet potatoes, making it a treat for the eyes as well as the tummy. Healthy. One of the healthiest curries you will ever make and eat, period. There’s nothing here that’s not wonderful for you, from those plump, tasty, fiber- and protein-rich chickpeas to the mixed veggies and the coconut milk. One-pot. You not only need just one pot to make this mixed vegetable curry, you will also find all the nutrition you need in the single pot. There are legumes here and veggies and the curry tastes delicious by itself. Easily adaptable to any veggies you have on hand. You could, for instance, use other veggies like cauliflower or zucchini or butternut squash. And you can even sub the chickpeas for another legume like white beans, with delicious results. Allergy-friendly. The curry recipe is soy-free, nut-free and gluten-free. I would even say it is child-friendly: it’s vibrant with the spices, yet mellow enough with the coconut cream. The crisp carrots along with the al dente green peppers also make for a happy mouthful. Jay usually polishes it off although he did make a remark once about “too many veggies.” 😉
Watch how to make vegetable curry
Top tips
The chickpeas add protein to this veg curry, but for a bigger protein boost and even more texture add cubes of baked tofu or tempeh. Once you have added the coconut milk, make sure you reduce the heat to a simmer. Turn off the heat as soon as you’ve added the final ingredients. There is a small chance that the coconut milk will curdle if you boil it too long, but if it does, don’t be alarmed–the curry will still taste fabulous.
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Recipe card
1 tbsp coconut oil. Coconut oil works perfectly with the other flavors here. If you have to substitute, any neutral oil, like avocado oil, would be fine. Aromatics: 1 yellow onion, 1 tablespoon ginger-garlic paste. If you don’t have ginger-garlic paste, crush 4 cloves of garlic with a 1-inch knob of ginger. Veggies: 2 medium sweet potatoes, 2 medium red potatoes, 1 carrot, 1 green bell pepper and 2 cups green beans. Spices: 4 green cardamom pods, ½ teaspoon turmeric, 1 teaspoon cayenne (use as much or as little as you like depending on your heat tolerance) and 1 ½ tablespoon curry powder. Use a really good curry powder, because it will decide how delicious your curry is. Cardamom is the only whole spice added here and it adds so much rich flavor and aroma 1 ½ cups vegetable stock (or water). A good stock will add depth and flavor, but you can just use water with good results. 14 oz can of coconut milk. Full fat coconut milk is essential for creating a lovely, creamy sauce. Don’t use light coconut milk. 14 oz chickpeas. Chickpeas are amazing in this curry because their texture and flavor marry really well with the mixed veggies. If you want to substitute, use a neutral tasting bean, like white beans. 2 tablespoon fresh lemon juice (or fresh lime juice). This adds a nice tang and balances out the flavors. 2 tablespoon fresh cilantro. For a fresh finishing touch and garnish.
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