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Vegetable Curry

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This flavorful vegetable curry will please even your meat eaters. Vegetarian Curry with red and mild curry powder as well as Garam Masala

Curry powders and masala seasoning in a white bowl with seasoning jars in the back

Looking at the catalyst for this Vegetable Curry recipe almost gives me chills. I am really excited to share the heavenly dish that came out of this triple-love spice combo. These spices give vegetable curry a rich, heady flavor. You will never miss the meat.

But first, let me share my spice-lust for these stars of Indian cooking. Garam Masala – Just the name tells you it’s going to be impressive. Garam means “hot”, referring to the intensity of the spices rather than capsaicin content that we would normally associate with peppers, etc. Masala simply means “spices”. Garam Masala consists of black and white pepper, cloves, cinnamon, cumin, and cardamom. If you have some in your pantry, you might want to go smell it right now.  Curry – This recipe calls for “mild” curry powder as well as “red” curry powder. The spice combination in curry includes coriander, turmeric, cumin, fenugreek, red pepper and onion. The red curry will include chili pepper and cardamom. Curry spice combinations may vary some. Let me say here, this recipe MUST have both types of curry. I have made it with only the mild curry and we found it very bland. The amount of red curry called for in the recipe will not make it too hot. If you like your food really spicy, add more red curry and less mild curry.

Vegetable Curry served over rice with cashew and green onions in a white bowl

The printable recipe below will walk you through step-by-step, but I’ve included a few of the “key moments” in pictures to help you out.

Prep all your vegetables by getting them chopped and ready to add. Don’t combine them all together, however. You will add different groupings at key stages of the cooking time.

First you will cook up the spices a bit to bring out their fragrance and just to make your kitchen smell divine.

spiced being cooked and stirred in a pan

The spices only cook for a few seconds, which is why you want your onions, yam and potatoes ready to go.

Chopped sweet potato, red potato and onions in a red bowl

I’ve just added the vegetables here. Cook on medium-high for 7-8 minutes, until potato and yam are softened.

vegetables and seasoning in a pan

After 7 or 8 minutes, they’ll look something like this:

onions and potatoes cooking in a pan

 

Then you will make a little nest in the center for more oil, and the garlic, ginger, tomato paste, and Serrano chile. After this, add the cauliflower and stir to coat.

Add the processed tomatoes, water, chickpeas and salt. Here is the pot of delicious flavors just before they simmer.

vegetables cooking in a pan, stirred with a wooden spoon

After you add your peas and yogurt, get your garnishes ready. Plate it over rice if you like. Enjoy!

vegetable curry

 

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5 from 4 votes

Vegetable Curry

Cuisine Indian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 196
Author Good Dinner Mom

Ingredients 

  • 1- 14.5 oz. can diced tomatoes
  • 3 Tablespoons olive oil, divided (2 and 1)
  • 3 teaspoons mild or sweet curry powder
  • 1 teaspoon red curry powder
  • 1 teaspoon garam masala
  • 2 onions, minced (about 2 cups)
  • ½ medium yam, cut into ½ inch pieces, about ¾ cup
  • 1 medium red potato, cut into ½ inch pieces
  • (You may switch out your yam for 2 red potatoes or vice versa)
  • 3 cloves garlic, minced
  • 1 Tablespoon fresh ginger, grated or minced
  • 1 Tablespoon tomato paste
  • 1 Serrano chile, stemmed, seeded, and minced
  • (Seeds may be added if you want to increase heat)
  • ½ head cauliflower, trimmed, cored, and cut into 1-inch florets, about 3 cups
  • 1 ¼ cups water
  • 1- 14.5 oz. can chickpeas, drained and rinsed
  • ½ teaspoon salt, or to taste
  • 1 ½ cups frozen peas, about 6 ounces
  • ½ cup plain Greek yogurt, For vegan option, use coconut yogurt, cream or milk

Optional:

  • ½ cup fresh cilantro, chopped
  • Unsalted cashews and chopped green onions for garnish

Instructions

  • Pulse 14.5 ounces tomatoes, with their juice, in a food processor until mostly smooth, about 8 pulses.
  • Heat 2 Tablespoons oil in a large Dutch oven over medium-high heat until shimmering. Add 3 teaspoons mile or sweet curry, 1 teaspoon red curry, powders and 1 teaspoon garam masala, and cook until fragrant, about 10 seconds. Add 2 minced onions, ½ cut yam and 1 cut potato and cook, stirring occasionally, until the onions are browned and the vegetables are softened slightly, about 7 minutes. Reduce the heat to medium. Clear the center of the pot, stir in the remaining 1 Tablespoon oil, 3 minced garlic, 1 Tablespoon ginger, 1 Tablespoon tomato paste, and 1 minced chile, and cook about 30 seconds. Add ½ cauliflower and cook, stirring occasionally, until the spices coat the florets, about 2 minutes.
  • Stir in the processed tomatoes, 1 ¼ cup water, 14.5 ounces chickpeas, and ½ teaspoon salt, scraping up any browned bits. Bring to a simmer, cover and cook, stirring occasionally, until the vegetables are tender, about 15 minutes.
  • Stir in 1 ½ cups peas and continue to cook until heated through, about 2 minutes longer. Off the heat, stir in ½ cup yogurt. Serve over rice with ½ chopped cilantro, cashews and green onions for garnish.
Nutrition Facts
Vegetable Curry
Amount Per Serving
Calories 196 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Trans Fat 0.002g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 1mg0%
Sodium 345mg15%
Potassium 814mg23%
Carbohydrates 27g9%
Fiber 7g29%
Sugar 8g9%
Protein 7g14%
Vitamin A 623IU12%
Vitamin C 65mg79%
Calcium 88mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe is a vegetarian or a vegan dish. For the vegan version,  coconut cream, coconut milk or coconut yogurt adds a delicious flavor.

Per 1 1/3 cup serving: Calories, 240; Total fat, 8g; Sat fat, 1g; Cholesterol, 0mg; Carb, 36g; Protein, 9g;
Sugar, 1g; Sodium, 440mg.

Adapted from: America’s Test Kitchen Light and Healthy 2010 Cookbook.

 

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Published on March 18, 2013

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    Recipe Rating




  1. meg says

    June 30, 2022 at 6:30 AM

    5 stars
    Holy cow this was good and so easy to make! Filling and delicious!

    Reply
  2. olivia says

    April 5, 2022 at 7:31 AM

    5 stars
    Can’t wait to make this! I love recipes that can be alternated to meatless and still be delicious. Thanks Sally!

    Reply
  3. mariah s says

    April 5, 2022 at 7:25 AM

    5 stars
    A great recipe to add to my curry collection. I added peas to the dish but follow the rest to a T and it was perfect!

    Reply
  4. tammy graham says

    April 5, 2022 at 7:14 AM

    5 stars
    Excellent! I made this for dinner last night and it was great, having it for lunch today and cant wait! I subbed sweet potatoes for white, doubled the curry and turmeric because I LOVE both those flavors!

    Reply
About Sally - Good Dinner Mom.

About Good Dinner Mom

My name is Sally and I love to be in the kitchen. Making fresh, unique dishes is my way of showing love for family and friends and I hope that here you’ll find recipes of both healthy and indulgent dishes that will inspire you to cook more at home while sharing some love of your own. more about me

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