This vegetable curry is the ultimate in comfort food! It’s hearty and satisfying and packed with veggies and sweet potato. A wonderful weeknight meal.
This vegetable curry is so good. And leftovers keep so well, and are so delicious the next day.
So the fact that this makes a BIG pot of curry is a very good thing.
We used a delicious blend of spices in this curry and that’s why it really packs a punch when it comes to flavor. And it’s very versatile so you can make it as spicy or as mild as you prefer.
And if love a good curry then check out our easy lentil curry, our Thai red curry and Thai green curry and our black bean curry.
How To Make Vegetable Curry
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add olive oil to a pot along with chopped onions, crushed garlic, minced ginger, curry powder, ground coriander, ground cumin, ground turmeric and cayenne pepper and sauté until the onions are softened.
- Add tomato paste and mix in.
- Now add in peeled and chopped sweet potatoes and mix them in.
- Add in canned chopped tomatoes, vegetable stock and coconut milk and bring to a simmer.
- Reduce the heat and leave to simmer until the sweet potatoes are partially cooked (about 10 minutes).
- Add in cauliflower florets and diced zucchini and simmer until the sweet potatoes are soft but firm.
- Add in some frozen peas, baby spinach and chopped cilantro and cook for a couple of minutes until the spinach is wilted.
- Add in some coconut sugar (or brown sugar, for flavor balance) and stir it in.
- Serve with basmati rice and fresh cilantro.
Recipe Tips
Curry Powder: We used a mild curry powder in this recipe. The result is a deliciously flavorful mildly spicy curry. You can use any curry powder in this recipe but if you use a mild curry powder as we did but prefer your curries on the hotter side, you can simply add in a larger amount.
Coconut Milk: This must be canned full fat unsweetened coconut milk. Don’t use a sweetened coconut milk from a carton or a light version of coconut milk as it won’t have the richness of flavor that we need here.
Sweet Potato: When we made this recipe the only sweet potato we could get hold of is the variety that is white on the inside. It worked great in this recipe, but if you have the sweet potato that is orange on the inside that will work just as well. Any variety of sweet potato will be just fine for this curry.
Coconut Sugar: The coconut sugar we add in at the end is just to balance the flavors. The result is not ‘sweet’ at all but it just balances the tartness of the tomatoes and the richness of the spices. If you prefer you can omit it completely. It can also be substituted with any other kind of sugar such as brown sugar or white sugar.
Cooking Stages: The reason we cook everything in stages for this curry, is that we want the veggies to be soft but firm. If we add the cauliflower and zucchini at the same time as the sweet potatoes then they will be too soft by the time the sweet potato is cooked. So let the sweet potatoes get a head start and when they’re almost cooked, that’s the time to add in the cauliflower and the zucchini, and then right at the end we add in the super fast cooking veggies like frozen peas, baby spinach and cilantro.
Storing and Freezing
Leftovers keep super well in the fridge for 4-5 days. Simply reheat in the microwave or on the stove top.
This is also very freezer friendly if you’d like to freeze your leftovers.
More Dinner Recipes
Vegetable Curry
Ingredients
- 2 Tbsp Olive Oil Extra Virgin
- 1 Medium Onion Chopped
- 1 Tbsp Crushed Garlic
- 1 Tbsp Minced Ginger
- 2 Tbsp Curry Powder Mild
- 1 tsp Ground Coriander Powder
- 1 tsp Ground Cumin
- ½ tsp Ground Turmeric
- ½ tsp Cayenne Pepper
- ¼ cup Tomato Paste
- 3 Medium Sweet Potatoes Peeled and Chopped
- 14 Ounces Canned Chopped Tomato
- 1 cup Vegetable Stock
- 14 ounces Canned Coconut Milk Unsweetened, Full Fat
- 4 cups Cauliflower Florets
- 1 Large Zucchini Diced, or 3 Small
- 1 cup Frozen Peas
- 3 cups Baby Spinach
- 1 cup Cilantro Chopped
- 1 tsp Coconut Sugar
For Serving (Optional):
- Basmati Rice
- Fresh Chopped Cilantro
Instructions
- Add the olive oil to a pot along with the chopped onion, crushed garlic, minced ginger, curry powder, ground coriander, ground cumin, ground turmeric and cayenne pepper and sauté until the onions are softened.
- Add the tomato paste and mix in.
- Add the chopped sweet potatoes and mix them in.
- Add the canned chopped tomatoes, vegetable stock and coconut milk and bring to a simmer. Reduce the heat and leave to simmer until the sweet potatoes are partially cooked (about 10 minutes).
- Add the cauliflower florets and diced zucchini and simmer until the sweet potatoes are soft but firm.
- Add the frozen peas, baby spinach and chopped cilantro and cook for a couple of minutes until the spinach is wilted.
- Add the coconut sugar and stir it in.
- Serve with basmati rice and fresh cilantro (optional).
Video
Notes
- We used a mild curry powder in this recipe. You can use any brand of curry powder that you like. If you want it hotter, then you can use more.
- The coconut milk must be full fat unsweetened coconut milk. Don’t use a sweetened coconut milk from a carton or a light coconut milk as it won’t have the richness of flavor.
- Any variety of sweet potato will work fine in this recipe.
- Coconut sugar is for flavor balance. You can use brown sugar or really any sugar instead of coconut sugar if that’s easier.
- It’s important to cook this in stages: the cauliflower and zucchini are only added in when the sweet potato is almost cooked and the peas, baby spinach and cilantro are only added in right at the end. This is because sweet potato takes longest to cook and we don’t want the other veggies to be over-cooked.
- Leftovers keep very well in the fridge for 4-5 days and can be reheated in the microwave or on the stovetop. This is also freezer friendly if you’d like to freeze it.
- Nutrition information is for curry only and does not include rice.
So…I had NO idea it could be this easy to make a curry that tastes this good! This is better than I’ve ever had at a restaurant and it was so easy to make, and I’m not usually much of a cook! Thanks for the brilliant recipe.
So glad to hear it was easy and turned out great! Thanks for the great review!