A damn fine vegetable curry recipe

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A delicious meatless curry

Today we’re featuring a delicious vegetable curry recipe. It’s easy to make, filling, healthy, and so good.

For anyone who follows our blog, you know I’m not a vegetarian. Having said that, I love all sorts of vegetarian dishes, and I can be completely satisfied with a meatless meal.

I don’t do curries often… I have to change that!

Our eldest son and I love a good curry. Unfortunately Liz and our younger son don’t. But that has never stopped me in the past. If I love a food, I’ll make some for myself and anyone who’ll join me. I don’t mind making a second dish, utilizing some of the same ingredients when possible, for those who prefer different flavours. I can’t force them to like curry, but I also won’t set limits on enjoying this for myself just, because they’re not into it.

On this particular day I knew I had leftovers for Liz and our little guy, so I decided to finally make myself a curry dish.

Perfect leftovers and work lunches

One huge bonus of this vegetable curry is that you can have leftovers that warm up perfectly in the microwave. This means a couple of work lunches ready-to-pack, or another effortless weeknight dinner a day or two later. This dish keeps very well in the fridge for a few days, if it’s not eaten up before then.

This is a fast and easy curry recipe

At a first glance, the recipe might look complicated because it has a long list of ingredients. Don’t let that scare you. It’s mostly just a long list of spices that make up a characteristic curry flavour.

The dish is actually extremely easy to prepare. In a nutshell, you sauté the onions, garlic and ginger to start. Next you add the tomatoes and spices. Cook that for a bit and then add the remaining ingredients until the vegetables are tender. So easy!

If you really want to simplify this recipe, you can replace the coriander, ground cumin, ground cardamom, cinnamon, ground turmeric, and cayenne for a pre-made curry powder. I do, however, think that the tiny extra effort of using individual spices will make the recipe better.

World comfort foods

Our food blog focuses (for the most part) on simple recipes, often with a Portuguese twist. But I love to eat and try cooking foods from all over the world. Although curry isn’t a staple of our usual recipes, it’s a delicious comfort food and it was such a pleasure to prepare, eat, and now share this recipe with you.

I love cooking Portuguese dishes, some traditional that I grew up with, and some newer to me, but I also enjoy cooking outside of my usual box, or comfort zone. I find that I learn a lot about flavours, and I become a better cook along the way. I encourage you to do the same. If you’ve always wanted to, but never thought you could, give this simple curry dish a try, and make today yummy!

Print

A damn fine vegetable curry recipe

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

This meatless curry is rich and wonderful. It’s such a fragrant and delicious meal, and it’s perfect for leftovers and work lunches.

Course: Main, Main Course

Cuisine: Indian

Keyword: Curry, Meatless curry, Vegetable curry

Servings: 4 to 6 servings

Ingredients

• 3 tbsp vegetable oil
• 1 medium onion diced
• 3 cloves garlic minced
• 1 tbsp grated fresh ginger
• 2 tbsp tomato paste
• 1 can diced tomatoes 13.5 fl oz or 400 ml
• 1 tbsp ground coriander
• 3 tsp ground cumin
• 1 tsp ground cardamom
• 1/2 tsp cinnamon
• 2 tsp ground turmeric
• 2 tsp cayenne
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 can chickpeas drained (19 fl oz or 560 ml)
• 4 cups sweet potatoes cubed (about 1 1/2 lbs)
• 4 cups cauliflower florets
• 1 can coconut milk (13.5 fl oz or 400ml)
• 2 cups vegetable broth
• 2 bay leaves
• 1 cup frozen peas
• 2 scallions chopped (green and white)
• 1 small bunch fresh cilantro roughly chopped
• Freshly squeezed lime juice

Instructions

1. Heat the oil on medium heat in a large deep frying pan.
2. Add the onion and sauté for about one minute.
3. Add the garlic and ginger, and continue to sauté for another minute or until the onion starts to soften.
4. Add the tomato paste, diced tomatoes, coriander, cumin, cardamom, cinnamon, turmeric, cayenne, salt, and black pepper.
5. Stir all the ingredients well, and continue to cook for a couple of minutes.
6. Add the chickpeas, sweet potatoes, cauliflower, coconut milk, broth, and stir until all the ingredients are incorporated.
7. Add the bay leaves, and heat the mixture to a light boil.
8. Reduce the heat to medium-low, cover and simmer for about 15 minutes or until the sweet potatoes are tender.
9. Uncover, add the peas, stir, turn off the stove, cover and let sit for about 2 minutes.
10. Uncover, sprinkle the scallions and cilantro over the mixture, and finish off with a few squirts of fresh lime juice.
11. Serve with a delicious fluffy basmati rice. Enjoy!

Recipe Notes

• Feel free to reduce or increase the amount of cayenne pepper depending on your heat preference.
• If you want to simplify this recipe or you don’t have all these spices at home, you can replace the coriander, ground cumin, ground cardamom, cinnamon, ground turmeric, and cayenne with a pre-made curry powder.