Vegetable Curry
This Vegetable Curry is a warm hug in a bowl, packed with vibrant veggies and spices that remind me of cozy evenings spent cooking with friends.
I’ve always had a thing for curries; they’re so comforting and versatile!
This Vegetable Curry is a recipe that I keep coming back to, especially during the cooler months when I crave something hearty.
I love how you can toss in whatever vegetables you have on hand, making it a delightful way to clean out the fridge.
Plus, it fills the house with the most amazing aroma while it cooks!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using coconut coconut milk for that rich, creamy texture. If you like a bit of spice, consider adding some chili flakes or fresh chilies to the mix! And feel free to swap out any veggies based on what you have. Sweet potatoes or spinach are great additions too!
Tips & Notes
- •I love serving this curry over brown rice or quinoa for extra nutrition and texture.
- •If you find you have leftovers, you can keep them in an airtight container in the fridge for up to 4 days.
Recipe Variations
- •Sometimes I add a tablespoon of peanut butter for a creamy, nutty twist.
- •If I’m feeling fancy, I’ll blend in some spinach just before serving for a pop of green.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze it for a couple of months if you want to save some for later!
Frequently Asked Questions
Can I make this curry ahead of time?
Absolutely! It actually tastes even better the next day as the flavors meld together. Just reheat gently on the stove.
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This Vegetable Curry is a warm hug in a bowl, packed with vibrant veggies and spices that remind me of cozy evenings spent cooking with friends.
Ingredients
Instructions
- 1
In a large pot, heat the coconut oil over medium heat. Once it’s melted and shimmering, add the diced onion and sauté for about 5 minutes until translucent.
- 2
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- 3
Add the sliced carrots, diced bell pepper, and zucchini. Stir everything together and let it cook for about 5 minutes.
- 4
Now, toss in the cauliflower florets and chickpeas, mixing well.
- 5
Pour in the coconut coconut milk and vegetable broth, then sprinkle in the curry powder, turmeric, cinnamon, salt, and pepper. Stir to combine.
- 6
Bring the mixture to a gentle simmer, then reduce the heat to low and cover the pot. Let it cook for 15-20 minutes, or until the vegetables are tender.
- 7
Taste and adjust the seasoning if needed. If it’s too thick, feel free to add a splash more vegetable broth.
- 8
Serve hot, garnished with fresh cilantro, and enjoy!
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