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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

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

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