Vegetable Curry

Vegetable curry, a super tasty a satiating dish, made with sweet potatoes and veggies, among other ingredients. It’s an inexpensive and healthy meal.

You can use pretty much everything to make a curry: carbs, protein, veggies, even fruits. This vegetable curry is a staple in our house and we love it so much.

I eat curries all year long. They’re so comforting in the cold months when you just want something warm after a long, cold day, but they’re also perfect to enjoy during the summer because spicy food is great to beat the heat. They’re actually from Asian countries like India or Thailand and they’re super hot countries.

Use this recipe as a guide to make your own creations. Any veggies or spices you have on hand are okay. Sweet potatoes can be replaced by regular potatoes or you could also omit them if you want. However, if you only use veggies, I wouldn’t add the vegetable stock and you’ll probably need to cook the curry for 5-10 minutes less.

Coconut milk is my favorite choice to make this curry, but please feel free to use any other plant milk you have in your pantry. Use unsweetened, plain milk because you don’t want your curry to taste really sweet or with a vanilla taste.

I always serve this vegetable curry with some plant-based protein on the side, but it’s also delicious with some naan bread. However, as it’s made with sweet potatoes, you don’t really need to add any extra carb to get a complete meal.

vegetable curry ingredients

These are the ingredients you’ll need to make this vegetable curry recipe:

• Extra virgin olive oil – This ingredient is optional (you can replace it with some water or vegetable stock). I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil is okay. I always use extra virgin oils when possible because they’re healthier.
• Garlic – Fresh garlic is ideal, but garlic powder is also okay.
• Onion – I prefer to use fresh onion, but onion powder is a good choice.
  
• Ginger root – Feel free to use some ground ginger instead, if you want.
• Zucchini.
• Cauliflower.
• Curry powder.
• Ground cumin.
• Turmeric powder.
• Ground coriander – This spice is optional. If you can’t find it, just omit it.
• Salt – I always use Himalayan pink salt. Any type of salt is okay, though.
• Ground black pepper – Fresh ground black pepper tastes amazing. However, I find store-bought more convenient and also easier to measure with a teaspoon.
• Red pepper flakes – Feel free to use cayenne powder, jalapeños, fresh chilies, or anything you want to make your curry spicy. This ingredient is optional so you can omit it if you’re not into spicy food.
• Sweet potatoes – Regular potatoes are also a good choice.
• Tomato paste – You can also use some tomato sauce, crushed tomatoes or even fresh tomatoes. If you use fresh tomatoes, just chop them and cook them with the other veggies.
• Full-fat coconut milk – I think full-fat works best for this recipe, but please use any unsweetened coconut milk you have on hand.
  
• Vegetable stock or water – Stock will make your curry taste better, but water is a good choice if you want to reduce the amount of sodium in the recipe.
• Baby spinach – You can also use other leafy greens like regular spinach or kale.
• Lemon or lime juice – Omit this ingredient if you want.
• Coconut flour – It’s a great way to make your curry creamier and also thicker, but it’s totally optional.

how to make vegetable curry

1. Add the oil to a large pot and when it’s hot, add the garlic, onion and ginger. Cook over medium-high heat for 5 minutes, stirring occasionally. If you don’t eat oil, just use some water or vegetable stock instead.
2. Add the zucchini and cauliflower and cook for 5 minutes, stirring occasionally.
3. Add the spices (curry powder, ground cumin, turmeric powder, ground coriander, salt, ground black pepper and red pepper flakes), stir and cook for 1-2 minutes, stirring frequently.
4. Add the sweet potatoes, tomato paste, coconut milk and vegetable stock, stir and bring to a boil, then simmer partially covered for 15 minutes or until the sweet potatoes are tender.
5. Add the baby spinach, stir and cook for 2-3 minutes, uncovered.
6. Remove from the stove, add the lemon juice and coconut flour, stir and let stand for 5 minutes before serving.
7. Serve immediately or keep leftovers in the fridge in an airtight container for 5-7 days.

looking for more curry recipes?

• Chickpea Curry
• Vegan Lentil Curry
• Vegetable Thai Curry
• Simple Vegetable Curry
• Sweet Potato Coconut Curry Soup

did you make this vegetable curry recipe?

Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!

Vegetable Curry

★★★★★ 5 from 2 reviews

• Author: Simple Vegan Blog
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 1x
• Category: Main Dish
• Cuisine: Indian

Vegetable curry, a super tasty a satiating dish, made with sweet potatoes and veggies, among other ingredients. It’s an inexpensive and healthy meal.

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Ingredients

• Extra virgin olive oil to taste, optional
• 2 cloves of garlic, sliced
• 1/2 onion, chopped
• 1/2-inch piece of ginger root (about 1 cm), chopped
• 1 zucchini, chopped
• 1/2 head of cauliflower, chopped, discard the leaves and the stem
• 2 tsp curry powder
• 2 tsp ground cumin
• 1 tsp turmeric powder
• 1 tsp ground coriander, optional
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/8 tsp red pepper flakes, optional
• 1 pound sweet potatoes (450 g), peeled and diced
• 1/4 cup tomato paste (4 tbsp or 65 ml)
• 1 14-ounce can of full-fat coconut milk (400 ml)
• 1 cup vegetable stock or water (250 ml)
• 3 cups baby spinach (90 g)
• 1 tbsp lemon or lime juice
• 2 tbsp coconut flour, optional
   

Instructions

1. Heat the oil in a large pot and cook the garlic, onion and ginger over medium-high heat for 5 minutes, stirring occasionally. If you don’t eat oil, just use some water or vegetable stock instead.
2. Add the zucchini and cauliflower and cook for 5 minutes, stirring occasionally.
3. Add the spices (curry, cumin, turmeric, coriander, salt, pepper and red pepper flakes), stir and cook for 1 to 2 minutes, stirring frequently.
4. Add the sweet potatoes, tomato paste, coconut milk and vegetable stock, stir and bring to a boil, then simmer partially covered for 15 minutes or until the sweet potatoes are tender.
5. Add the baby spinach, stir and cook for 2 to 3 minutes, uncovered.
6. Remove from the stove, add the lemon juice and coconut flour, stir and let stand for 5 minutes before serving.
7. Serve immediately or keep leftovers in an airtight container in the fridge for about 5 to 7 days.
    

Notes

• If you want to reduce the amount of sodium in the recipe, use less salt or water instead of vegetable stock.
• If you want to reduce the amount of fat, use another plant milk or add more stock and less coconut milk.
• Nutritional info has been calculated by using 1 tbsp of oil.

Nutrition

• Serving Size: 1/4 of the recipe
• Calories: 437
• Sugar: 7.1 g
• Sodium: 520 mg
• Fat: 23.8 g
• Saturated Fat: 18.1 g
• Carbohydrates: 51.6 g
• Fiber: 11.4 g
• Protein: 7.6 g