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Square photo of a bowl of vegetable curry

Vegetable Curry

  • Author: Iosune
  • Prep: 10 mins
  • Cook: 30 mins
  • Total: 40 mins
  • 4 1x
  • Main Dish
  • Indian
  • Vegan

Servings 4 1x

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Vegetable curry, a tasty and satiating dish, made with sweet potatoes and veggies, among other ingredients. It’s super comforting and nutritious!

Ingredients

  • 12 tbsp extra virgin olive oil
  • 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. 
  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. Incorporate the sweet potatoes, tomato paste, coconut milk, and vegetable stock, stir, and bring to a boil.
  5. Partially cover and simmer for 15 minutes or until the sweet potatoes are tender.
  6. Add the baby spinach, uncover, stir, and cook for 2 to 3 minutes.
  7. Remove from the stove, add the lemon juice and coconut flour, stir, and let it stand for 5 minutes before serving.
  8. Serve with vegan meat like seitan or tempeh.
  9. Keep the leftovers in an airtight container in the fridge for about 5 to 7 days or in the freezer for up to 3 months.
     

Notes

  • If you want to reduce the amount of sodium in the recipe, use less salt or water instead of vegetable stock.
  • I suggest you use extra virgin olive oil, but any other kind of oil will do.
  • Feel free to replace the oil with some water or vegetable stock.
  • Although I prefer to use fresh garlic and onion, you can use garlic and onion powder.
  • Ground ginger will also work for this recipe.
  • Ground coriander, red pepper flakes, lemon or lime juice, and coconut flour are optional ingredients.
  • Feel free to use cayenne powder, jalapeños, fresh chilies, or anything you want to make your curry spicy.
  • You can also use regular potatoes if you don’t like sweet potatoes.
  • Instead of tomato paste, you can add tomato sauce, crushed tomatoes, or even fresh tomatoes. If you use fresh tomatoes, just chop them and cook them with the other veggies.
  • I recommend you use full-fat coconut milk, as it works best for this recipe. However, you can also use any other kind of plant milk, such as soy milk, cashew milk, or oat milk
  • Nutritional info has been calculated 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