Mains

Vegetable Curry

A vegetable curry that packs a serious flavor punch — loaded with vegetables. Use less variety if you like, substituting based on volume rather than weight, and adjust the chili and cayenne to control spiciness.

Recipe via recipetineats.com

Add to meal plan Print

Prep15 min

Cook25 min

Total40 min

Serves5

Scale

Units

Ingredients

2 tbspcurry powdermild or hot

1 tspallspice powder

1 tspnutmeg powderor 1/2 tsp freshly grated nutmeg

1 ½ tspsmoked paprikasub with sweet or ordinary paprika

2 tspdried thyme leavesor 3 tsp fresh thyme leaves

1 tspcumin powder

¾ tspcayenne pepperadjust to taste

1 tsppepperwhite or black

3 tbspcooking oil

1 largeoniondiced (brown, white, yellow)

1 largered chili / cayenne pepperdeseeded and finely sliced

2 largegarlic clovesminced

1 largered capsicum / bell pepperchopped into 1.7cm / 2/3" pieces (~1.5 cups)

800 gcrushed tomatoes28 oz can

2 cupvegetable or chicken broth500 ml

1zucchinidiced (~1 cup)

2 cupsweet potato1.5 cm / 3/5" cubes (~225g/7.5oz)

2 cupcauliflower floretssmall/medium (~180g/6oz)

¾ cupfrozen peas

2handfuls baby spinachoptional

½ cupfinely chopped coriander/cilantroleaves and stems, plus more for garnish

Salt and pepper

yogurtplain or Greek

basmati rice

white rice

Instructions

1
Heat oil in a large pot over medium high heat. Add garlic and onion, cook for 2 minutes. Add cayenne and cook until onion is translucent.
2
Add Spice Mix and cook, stirring constantly, for 1 - 2 minutes until the spice is fragrant and wet. If too dry, add a tiny touch of water or oil.
3
Add capsicum and zucchini, cook for 1 minute.
4
Add tomato, broth, potato and cauliflower. Mix well, bring to simmer, cover, lower heat to medium.
5
Simmer for 15 minutes or until potato is pretty soft, then remove lid and simmer for another 10 minutes+ until sauce is slightly thickened and potato is soft.
6
Add peas, stir, cook for 2 minutes. Add coriander and spinach, stir until wilted.
7
Season to taste with salt and pepper. Serve over basmati rice or plain white rice. Garnish with yogurt and more coriander.

Shop this recipeAll from local Ohio vendors