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Vegetable Curry

Name: Vegetable Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Vegetable Curry
Ingredients: 1 tablespoon oil; 1 onion; 2 cloves garlic; 1 tablespoon ginger; 1 tablespoon curry powder; 2 large potatoes; 2 large carrots; 400 millilitres coconut milk; 400 grams canned chickpeas; 100 grams spinach

Vegetable Curry is a healthy and filling meal that works well for any night of the week. It uses simple ingredients that most people already have in their kitchen cupboards. You can use almost any vegetables you have available to make this dish. It is a great way to eat more plants while enjoying a warm and comforting dinner.

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Benefits of making vegetable curry

This recipe is ideal because it requires very little preparation and cooks in one single pot. The coconut milk creates a creamy texture that balances the spices perfectly without being too hot. Choosing this Vegetable Curry means you can have a nutritious dinner on the table in less than an hour. It is also very easy to scale up if you need to feed a larger group of people.

Follow these simple steps for vegetable curry

Step 1

Fry the aromatics: Heat the oil in a large pan over medium heat. Add the chopped onion and fry it until it becomes soft and translucent. Stir in the garlic and ginger and cook for one more minute. Make sure the heat is not too high so the ingredients do not burn.

Step 2

Add the spices: Sprinkle the curry powder over the softened vegetables in the pan. Stir well to coat everything and let the spices toast for about a minute. This step helps to release all the flavours from the spice blend. Add a tiny splash of water if the mixture looks too dry.

Step 3

Simmer the vegetables: Pour in the coconut milk and add the cubed potatoes and sliced carrots. Bring the liquid to a gentle simmer and cover the pan with a lid. Let the Vegetable Curry cook for about twenty minutes or until the vegetables are tender. Stir occasionally to prevent anything from sticking to the bottom.

Step 4

Finish and serve: Add the drained chickpeas and fresh spinach to the pan. Stir until the spinach has wilted and the chickpeas are heated through. Taste the sauce and add a little salt if needed. Serve the curry hot with some boiled rice or flatbread.

The best tips for vegetable curry

You can swap the potatoes for sweet potatoes if you prefer a slightly sweeter taste. If the sauce is too thick, simply stir in a little water or vegetable stock to reach your desired consistency. Adding a squeeze of fresh lime juice just before serving can brighten the whole dish. For a bit of extra texture, top your Vegetable Curry with some toasted cashews or fresh coriander. You can also add frozen peas or cauliflower florets during the simmering stage for more variety. This dish often tastes even better the next day after the flavours have had time to develop.

If you want more heat, you can add a chopped fresh chilli at the same time as the garlic. Always ensure the potatoes are cut into similar sizes so they all cook through at the same time.

Find more ideas here: sunflower seed rolls, mac and cheese or jerusalem artichoke soup.

Ingredients

servings

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1 tablespoon oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, grated
1 tablespoon curry powder
2 large potatoes, cubed
2 large carrots, sliced
400 millilitres coconut milk
400 grams canned chickpeas
100 grams spinach

Cooking time

Nutrition information

NUTRITIONper serving

Energy:1464 kJ / 350 kcal
Fat:22 g
- of which saturates:16 g
Carbohydrates:28 g
- of which sugars:5 g
Protein:9 g
Fibre:7 g
Salt:450 mg

You can keep this Vegetable Curry in an airtight container in the fridge for up to three days. It reheats very well on the hob or in a microwave. You might need to add a splash of water when reheating as the sauce tends to thicken when cold.

Can I freeze this Vegetable Curry for later use?

Yes, this Vegetable Curry freezes very well for up to three months. Make sure to let it cool completely before placing it in a freezer safe bag or container. Thaw it in the fridge overnight before reheating it thoroughly until it is piping hot.

Which vegetables work best in a homemade curry?

Harder vegetables like potatoes and carrots are excellent because they hold their shape during cooking. You can also add softer greens like spinach or kale at the very end. This recipe is flexible enough to use whatever seasonal vegetables you have in your kitchen.