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Vegetable Curry

Vegetable Curry is tasty, filling, and loaded with good-for-you ingredients. It's made with plenty of veggies including sweet potatoes and cauliflower that are simmered in a spice-packed creamy coconut curry sauce.
Course Dinner, Main Course
Cuisine Healthy, Thai, Vegan
Keyword vegetable curry
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 servings
Calories 364kcal
Author Chelsea Lords
Cost $5.79


  • 1/4 cup coconut oil
  • 1 and 1/2 cups finely diced yellow onion (~1 large onion)
  • 1 and 1/2 tablespoon finely minced ginger (~1 inch piece)
  • 1 tablespoon finely minced garlic (~3 cloves)
  • 3/4 teaspoons ground turmeric
  • 1 teaspoon EACH: ground cumin, garam masala
  • 1 tablespoon yellow curry powder
  • 1 and 1/2 teaspoon EACH: paprika, ground coriander
  • 2 tablespoons red curry paste (See Note 1)
  • Salt and pepper
  • 2 cans full-fat coconut milk (lite is ok; curry will be a lot less creamy)
  • 1 can (14.5 ounces) fire-roasted crushed tomatoes
  • 1 cup vegetable stock
  • 4 and 1/2 cups chopped sweet potatoes (~3 medium to large potatoes)
  • 3 and 1/2 cups chopped cauliflower (~1 small head/1/2 large head)
  • 3/4 cup frozen peas
  • 1/3 cup finely diced cilantro
  • Optional: fresh lime juice
  • Optional: serve over basmati rice (See Note 2) and with naan bread if desired


  • PREP: Dice the onion, mince the garlic, and mince the ginger. Peel and dice the sweet potatoes to get about 4 and 1/2 cups. Set aside.
  • SAUTE: Add the 1/4 cup coconut oil to a large cast-iron pot and heat on medium high. Once the oil is melted, add in the 1 and 1/2 cups finely diced onion, 1 and 1/2 tablespoons finely minced ginger, and 1 tablespoon finely minced garlic. Sauté until tender and very fragrant, about 7-9 minutes. Reduce heat to low if anything is burning or getting too brown. While everything is sauteing, measure out the spices and add to the pot: 3/4 teaspoon ground turmeric, 1 teaspoon ground cumin, 1 teaspoon garam masala, 1 tablespoon yellow curry powder, 1 and 1/2 teaspoons paprika, 1 and 1/2 teaspoons ground coriander, and 2 tablespoons red curry paste. Season to taste, I add 1 and 1/4 teaspoons salt and 1/4 teaspoon pepper, or to preference. Cook and stir until fragrant, over medium-low heat, 1-3 minutes.
  • ADD VEGGIES: Add in the cubed 4 and 1/2 cups sweet potatoes and stir to coat in spices. Cook over low heat, stirring occasionally as you chop the cauliflower. Coarsely chop the cauliflower -- it doesn't need to be in individual florets or anything special, just a quick coarse chop. Add the 3 and 1/2 cups cauliflower and stir to coat in everything. Add in the 2 cans coconut milk, 1 can crushed tomatoes, and 1 cup vegetable stock. Stir and bring to a boil, and then reduce the heat to low and simmer, covered, for 18-25 minutes or until veggies are tender. Remove lid and stir occasionally -- every 7 or so minutes. (Check tenderness by piercing with a fork; if sweet potatoes pierce easily, they're ready). While the curry is simmering, I like to cook up some basmati rice (See Note 2).
  • FINISHING: Stir in the 3/4 cup frozen peas and 1/3 cup diced cilantro. If desired, add in some fresh lime juice or serve lime wedges with individual plates. Serve over cooked basmati rice, with naan bread, and enjoy immediately.


Note 1: If you're vegan, make sure the red curry paste is vegan; Thai Kitchen® brand is vegan.
Note 2: Here's how I cook basmati rice:
  • Measure the rice and rinse it in a fine-mesh sieve until the water runs clear.
  • Place the rice in a bowl and cover it with water to soak for about 5-10 minutes.
  • While the rice is soaking, fill a large pot with water and set to boil.
  • Once the water is at a rolling boil, drain the rice and add it to the pot.
  • Cook without reducing the heat, for 5 minutes and then drain and fluff with a fork.


Serving: 6servings | Calories: 364kcal | Carbohydrates: 31.7g | Protein: 5.9g | Fat: 25.4g | Sodium: 304.2mg | Fiber: 5.8g | Sugar: 8.6g