Hearty Veggie Curry
Dive into the comforting flavors of our Hearty Veggie Curry, a vibrant, nutrient-packed recipe that's as wholesome as it is delicious. This plant-based curry is brimming with tender carrots, bell peppers, potatoes, zucchini, cauliflower, and green peas, all simmered in a fragrant, creamy coconut milk base infused with bold spices like cumin, turmeric, cinnamon, and fresh ginger. Perfectly balanced with just the right touch of heat, this curry is ideal for cozy weeknight dinners or meal prep. Ready in an hour, it pairs beautifully with fluffy rice or warm naan and is topped with fresh cilantro and a squeeze of lime for a bright, zesty finish. Whether you're a vegan, vegetarian, or simply seeking a hearty, flavor-forward dish, this easy homemade curry delivers comfort and nourishment in every bite.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon cumin seeds
- 2 teaspoons coriander powder
- 1 teaspoon turmeric powder
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon red chili powder
- 2 tablespoons tomato paste
- 400 ml coconut milk
- 2 medium carrots, sliced
- 1 medium red bell pepper, chopped
- 1 large potato, diced
- 1 medium zucchini, sliced
- 2 cups cauliflower florets
- 1 cup frozen green peas
- 1 cup vegetable broth
- 1 teaspoon salt
- 0.5 cup fresh cilantro, chopped
- 1 lime wedges, for serving
- 4 servings cooked rice or naan
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
Stir in the minced garlic and grated ginger, cook for another 1-2 minutes until fragrant.
Add cumin seeds and allow them to sizzle for about 30 seconds.
Mix in the coriander powder, turmeric, cinnamon, and red chili powder stirring constantly for 1 minute to release the aromas.
Add the tomato paste and stir, cooking it for an additional 2 minutes.
Pour in the coconut milk and vegetable broth, stirring to combine with the spices.
Add the sliced carrots, red bell pepper, diced potato, sliced zucchini, and cauliflower florets.
Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for about 20 minutes until the vegetables are tender.
Stir in the frozen green peas and salt, cooking for an additional 5 minutes.
Once all vegetables are cooked to your liking, remove from heat.
Garnish with chopped fresh cilantro before serving.
Serve hot with lime wedges on the side, along with cooked rice or naan.
Nutrition Facts
Calories |
474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.9 g | 11% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 712 mg | 31% | |
| Total Carbohydrate | 90.0 g | 33% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 19.0 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1208 mg | 26% | |
*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.
