Vegetable Curry is a simple one pot dinner recipe that is both full of flavor and very healthy. You will fall in love with the amazing flavors in this dish and impress even meat eaters.
If you are trying to eat a little healthier, let me introduce you to your new favorite dinner, Vegetable Curry. This vegetarian curry is made with simple ingredients, comes together easily, and is packed with delicious flavors. Plus it is full of great nutrients that will keep you feeling full.
How to Make Vegetable Curry
- Sauté the vegetables. In a large skillet, heat some olive oil. Then add cauliflower, carrots, and onions, seasoning them with salt.
- Season the vegetables. After about 10 minutes, when the cauliflower is starting to become tender, add in the garlic, ginger, and curry powder.
- Add in the tomatoes and lemon juice. This will make the curry sauce. As you add it, scrape up the browned bits from sautéing the vegetables.
- Stir in the chickpeas and bring the sauce to a simmer. Letting the sauce simmer deepens the flavors, brings everything together, and allows the vegetables to become tender.
- Finish the curry off. Stir in some chopped spinach and allow it to wilt.
For this vegetable curry we are going to use about 4 cups of cauliflower florets. This is about half a head of cauliflower. Chopping a cauliflower is very easy and can be done in just a few steps.
- Cut the cauliflower in half. Then cut each half into quarters.
- Cut out the core of the cauliflower by cutting on an angle.
- Cut off the florets into bite sized pieces.
What is Curry Powder
Curry powder is a mix of different spices in the same way that taco seasoning is. Mine has in it:
Even though there is already ginger in the curry powder, we are going to really layer in that flavor by also using some fresh ginger. I love keeping ginger on hand. We have so many great recipes that use it, our favorites being Butter Chicken and Chicken Stir Fry.
There are two great ways to keep fresh ginger on hand.
- Buy a whole ginger root. It will be more than you need for this recipe, but you can keep it in your freezer and grate more off as you need it – even with it frozen.
- Another option is to keep a tube of it in your refrigerator. This is a more expensive option, but so convenient that it is the way we usually go.
Storing and Reheating Leftover Vegetable Curry
Vegetarian Curry can be stored in an airtight container for three to four days. Reheat the curry in a microwave safe dish, covered for about 2 to 3 minutes, stirring half way through.
Substitutions and Variations
There are a lot of great swaps you can do with this recipe.
- Change out the vegetables. While the cauliflower makes up a bulk of the vegetables, you could add in or take out others. Red bell peppers and zucchini would be great in this. Keep in mind that you want to use about the same amount of vegetables as is called for here – approximately six cups.
- Swap the diced tomatoes for tomato sauce. If your family can’t get over the texture of tomatoes, use the sauce instead.
- Leave out the chickpeas. I love the punch of protein they bring to this recipe, but if you aren’t a fan they can be left out.
- Leave out the spinach or swap it for kale.
- Increase the curry powder by 1 tablespoon. I love the level of curry flavor that is currently in here, but if you want to up it, another tablespoon will do the trick.
What to Serve with Vegetarian Curry
We love this vegetable curry recipe best with some rice and naan. That being said, if you are trying to eat low carb, this dish is perfectly delicious on it’s own.
That really depends on the curry powder. Most have some cayenne pepper in them, so it isn’t not spicy. That being said, the amount we have in here is minimal and this dish doesn’t have a lot of heat to it.
Cauliflower is great with curry because it holds up well while also getting coated well in the sauce. Other great vegetables for this are onions, bell peppers, zucchini, eggplant, and spinach.
Other Great Vegetarian Dinners
If your family is trying to eat less meat for health or for budget, you are in luck. We have been working hard trying to bulk out our vegetarian section. Here are a few dinners I think you will love.
If you make these curry vegetables or any of my other dinners, please leave me a comment and let me know what you think. I love hearing from you.
- 2 tablespoons vegetable oil
- 4 cups cauliflower cut into bites sized pieces (about half a head of cauliflower)
- 2 medium carrots chopped
- 1 small yellow onion diced
- 1 teaspoon kosher salt
- 2 garlic cloves minced
- 2 tablespoons ginger minced
- 2 tablespoons curry powder
- 28 ounces diced tomatoes
- 2 teaspoons lemon juice
- 15 ounces chickpeas drained and rinsed
- 2 cups baby spinach loosely packed
- Heat the oil in a large skillet over medium heat.
- Add the cauliflower, carrots, and onions, season with salt, and sauté about 10 minutes. Add the garlic, ginger, and curry powder. Cook until fragrant, about 30 seconds.
- Add in the diced tomatoes and the lemon juice, scraping up the browned bits.
- Bring the sauce to a simmer, and stir in the chick peas. Simmer for 15 minutes, uncovered, stirring occasionally. Cover and simmer for 5 more minutes.
- Stir in the spinach and allow it to wilt.
- Serve over rice and enjoy!