Vegetable Curry

A colorful vegetable curry in a large skillet with vibrant orange-red sauce coating tender pieces of potatoes, bell peppers, cauliflower, and green beans, garnished with fresh cilantro, served alongside fluffy white basmati rice in bowls, with warm naan bread on the side

25 minutes

4 servings

Easy

VegetarianVegan OptionHigh FiberGluten-Free

Ingredients

2 tablespoons olive oil

1 large onion, diced

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

2 tablespoons curry powder

1 teaspoon ground cumin

1/2 teaspoon turmeric

1 can (14 oz) coconut milk

1 can (14 oz) diced tomatoes

2 medium potatoes, cubed

1 red bell pepper, chopped

1 cup green beans, trimmed

1 cup cauliflower florets

1 cup frozen peas

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons fresh cilantro, chopped

Cooked basmati rice for serving

Nutrition Facts

Per 4 servings

Calories320 kcal

Protein8 g

Carbohydrates42 g

Fat15 g

Fiber9 g

* Nutritional information is approximate and may vary based on ingredients and preparation methods.

Instructions

Build the Curry Base

Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium heat. Add diced onion and cook for 4-5 minutes until softened and translucent. Add minced garlic and ginger, cook for 1 minute until fragrant. Stir in curry powder, cumin, and turmeric, cooking for 30 seconds until spices are aromatic and well combined.

Pro Tip:

Don't let the spices burn - if they start to stick, add a splash of water or reduce heat

Add Liquids and Hardy Vegetables

Pour in coconut milk and diced tomatoes with their juice, stirring to combine with the spice mixture. Add cubed potatoes first as they take longest to cook. Bring mixture to a gentle boil, then reduce heat to medium-low. Season with salt and pepper. Simmer for 8-10 minutes until potatoes start to become tender.

Pro Tip:

Cut potatoes into uniform 1-inch pieces so they cook evenly and don't fall apart

Add Remaining Vegetables

Add bell pepper, green beans, and cauliflower florets to the simmering curry. Stir gently to coat vegetables with sauce. Continue cooking for 8-10 minutes until all vegetables are tender but still have a slight bite. Add frozen peas in the last 2 minutes of cooking time.

Pro Tip:

Add vegetables in order of cooking time needed - harder vegetables first, delicate ones last

Finish and Serve

Taste and adjust seasoning with additional salt, pepper, or curry powder as needed. Remove from heat and stir in fresh chopped cilantro. Serve immediately over cooked basmati rice in individual bowls. Garnish with additional cilantro and serve with warm naan bread or crusty bread if desired.

Pro Tip:

This curry tastes even better the next day as flavors meld - store leftovers in refrigerator for up to 3 days