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Vegetable Curry
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5 from 1 vote

Vegetable Curry

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.
Prep Time15 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: American, Indian
Diet: Vegetarian
Servings: 6
Calories: 384kcal
Author: Alison

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
US Customary - Metric

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

  1. 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. 
  2. 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. 
  3. Any variety of sweet potato will work fine in this recipe. 
  4. Coconut sugar is for flavor balance. You can use brown sugar or really any sugar instead of coconut sugar if that's easier. 
  5. 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. 
  6. 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. 
  7. Nutrition information is for curry only and does not include rice. 

Nutrition

Serving: 1Serving | Calories: 384kcal | Carbohydrates: 45g | Protein: 9g | Fat: 22g | Saturated Fat: 15g | Sodium: 452mg | Potassium: 1350mg | Fiber: 10g | Sugar: 16g | Vitamin A: 18327IU | Vitamin C: 71mg | Calcium: 134mg | Iron: 5mg