Easy Vegetable Curry
Bursting with vibrant colors and aromatic spices, this Easy Vegetable Curry is the ultimate one-pot meal that’s both comforting and nutritious. Perfect for busy weeknights, this recipe comes together in just 45 minutes, making it a fantastic choice for healthy meal prep or a quick family dinner. A fragrant medley of curry powder, turmeric, cumin, and coriander infuses tender vegetables like carrots, potatoes, zucchini, and bell peppers with bold, exotic flavors. Simmered in a rich, creamy coconut milk base alongside juicy canned tomatoes, this vegetarian curry achieves the perfect balance of hearty and wholesome. Served over fluffy rice or paired with warm naan, it’s a satisfying dish that’s as versatile as it is delicious. Vegan-friendly, gluten-free, and packed with plant-based goodness, this recipe guarantees to be a crowd-pleaser while elevating your curry game at home. Don’t forget a garnish of fresh cilantro and a spritz of lemon juice for a refreshing finish!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 medium carrots, peeled and chopped
- 1 medium potato, peeled and diced
- 1 medium zucchini, chopped
- 1 medium red bell pepper, diced
- 1 cup frozen peas
- 1 14-ounce can canned diced tomatoes
- 1 13.5-ounce can coconut milk
- 1 cup vegetable broth
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 tablespoon lemon juice
- cooked rice, naan, or flatbread (for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and ginger, and cook for another minute until fragrant.
Add the chopped carrots and potatoes, then stir to coat them in the aromatics.
Sprinkle in the curry powder, ground cumin, turmeric, coriander, salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Pour in the canned diced tomatoes, vegetable broth, and coconut milk. Stir well to combine.
Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 15 minutes, or until the carrots and potatoes are tender.
Add the chopped zucchini, red bell pepper, and frozen peas. Stir and cook uncovered for an additional 10 minutes until the vegetables are tender but not mushy.
Stir in the lemon juice and adjust seasoning with additional salt and pepper, if needed.
Serve hot, garnished with fresh cilantro if desired, alongside cooked rice, naan, or flatbread.
Nutrition Facts
Calories |
322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1823 mg | 79% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 18.0 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1070 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
