Go Back
+ servings
overhead of a bowl of vegetable curry with rice in it and naan
Print Recipe
5 from 1 vote

Vegetable Curry

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.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main Course
Cuisine: Indian
Keyword: healthy dinner, vegetarian
Servings: 6 people
Calories: 213kcal
Author: Lisa Longley


  • 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!


Please note that nutritional values do not include rice.


Serving: 1cup | Calories: 213kcal | Carbohydrates: 32g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 432mg | Potassium: 693mg | Fiber: 9g | Sugar: 9g | Vitamin A: 3591IU | Vitamin C: 33mg | Calcium: 106mg | Iron: 4mg