Vegetarian Curry
Bursting with vibrant flavors and nourishing ingredients, this Vegetarian Curry is the ultimate comfort food for plant-based eaters and curry lovers alike. This easy, one-pot recipe combines aromatic spices like cumin, turmeric, and curry powder with creamy coconut milk to create a rich and satisfying sauce. Packed with colorful veggies—like broccoli, bell peppers, zucchini, and carrots—and protein-rich chickpeas, it’s a wholesome, balanced meal perfect for weeknight dinners. Finished with a squeeze of fresh lime juice and a sprinkle of cilantro for a bright, zesty kick, this curry pairs beautifully with fluffy basmati rice or warm, pillowy naan bread. Ready in just 45 minutes, this vegan-friendly curry is as quick as it is delicious, making it a go-to option for anyone craving a hearty, flavorful dish.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 1.5 teaspoons curry powder
- 0.5 teaspoon red chili flakes (optional)
- 1 14-ounce can canned diced tomatoes
- 1 13.5-ounce can canned coconut milk
- 2 medium carrots, sliced
- 1 large red bell pepper, chopped
- 1 medium zucchini, diced
- 2 cups broccoli florets
- 1 15-ounce can cooked chickpeas, drained and rinsed
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 1 medium lime, juiced
- 4 servings cooked basmati rice or naan bread (for serving)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 5-7 minutes, or until softened and translucent.
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
Add the ground cumin, coriander, turmeric, curry powder, and red chili flakes (if using). Stir the spices into the onion mixture and toast for 1 minute to release their aroma.
Pour in the canned diced tomatoes and stir well to combine with the spices.
Add the coconut milk to the pot and bring the mixture to a gentle simmer.
Stir in the sliced carrots, chopped bell pepper, diced zucchini, and broccoli florets. Cover and cook for 10-12 minutes, stirring occasionally, until the vegetables are tender.
Mix in the cooked chickpeas and let the curry cook for an additional 5 minutes to heat through.
Season the curry with salt and black pepper. Adjust the seasoning to taste.
Stir in the fresh cilantro and the juice of one lime, reserving a bit of cilantro for garnish if desired.
Serve the curry hot over cooked basmati rice or alongside naan bread. Garnish with additional cilantro if preferred.
Nutrition Facts
Calories |
3112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.8 g | 189% | |
| Saturated Fat | 89.4 g | 447% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4772 mg | 207% | |
| Total Carbohydrate | 394.6 g | 143% | |
| Dietary Fiber | 61.5 g | 220% | |
| Total Sugars | 69.2 g | ||
| Protein | 81.8 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 747 mg | 57% | |
| Iron | 43.7 mg | 243% | |
| Potassium | 5015 mg | 107% | |
*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.
