No Hurry Vegetable Curry
Cozy up with a hearty bowl of "No Hurry Vegetable Curry," a vibrant, flavor-packed dish perfect for lazy weeknights or leisurely weekends. This comforting recipe features a medley of tender vegetables—like zucchini, potatoes, and bell peppers—simmered in a fragrant coconut milk base infused with warming spices like curry powder, garam masala, and turmeric. With a balance of creamy richness, a hint of heat from optional cayenne, and the refreshing pop of baby spinach and peas, this curry is as nutritious as it is delicious. Best of all, it’s a breeze to prepare, with just 20 minutes of prep time before letting the flavors meld to perfection. Garnished with fresh cilantro and served with lemon wedges, this vegan curry pairs beautifully with rice, naan, or quinoa, making it an adaptable and crowd-pleasing meal.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 medium carrots, peeled and sliced
- 1 medium red bell pepper, chopped
- 1 medium zucchini, chopped
- 2 medium potatoes, peeled and cubed
- 2 tablespoons tomato paste
- 2 tablespoons mild curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 1 15-ounce can diced tomatoes (canned)
- 1 14-ounce can coconut milk
- 1 cup vegetable broth
- 1 cup frozen peas
- 2 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
- 4 pieces lemon wedges (for serving)
Instructions
Heat vegetable oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the carrots, red bell pepper, zucchini, and potatoes. Stir well to coat the vegetables in the oil.
Mix in the tomato paste, curry powder, ground cumin, ground turmeric, garam masala, and cayenne pepper (if using). Cook for 1-2 minutes to toast the spices.
Pour in the diced tomatoes, coconut milk, and vegetable broth. Stir to combine and bring the mixture to a gentle simmer.
Reduce the heat to low, cover the pot, and let the curry simmer for 25-30 minutes, stirring occasionally, until the vegetables are tender.
Stir in the frozen peas and baby spinach. Cook for another 5 minutes until the peas are heated through and the spinach is wilted.
Season with salt and black pepper to taste.
Garnish with chopped fresh cilantro and serve with lemon wedges on the side.
Optionally, pair with steamed rice, naan, or quinoa for a complete meal.
Nutrition Facts
Calories |
1244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3681 mg | 160% | |
| Total Carbohydrate | 216.6 g | 79% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 71.0 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 559 mg | 43% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 5474 mg | 116% | |
*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.
