Winter Vegetable Curry
Warm up your winter evenings with this hearty and comforting Winter Vegetable Curry—an aromatic medley of seasonal root vegetables like sweet potato, parsnip, and carrot, paired with tender cauliflower florets and protein-packed chickpeas. Simmered in a luscious blend of creamy coconut milk, vibrant curry powder, and fragrant spices such as cumin, turmeric, and coriander, this dish is bursting with rich, warming flavors. Fresh spinach and a squeeze of zesty lime bring a hint of brightness to this wholesome, vegan-friendly curry. Perfect for a cozy dinner, it’s easy to prepare in under an hour and pairs beautifully with steamed rice or soft naan bread. Add this one-pot wonder to your winter recipe repertoire for a meal that’s both nourishing and delicious!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium, diced yellow onion
- 4 cloves, minced garlic
- 1 tablespoon, grated ginger
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 large, peeled and cubed sweet potato
- 1 medium, peeled and sliced parsnip
- 1 small, cut into florets cauliflower
- 2 medium, peeled and sliced carrot
- 400 grams (1 can) diced tomatoes
- 400 milliliters (1 can) coconut milk
- 1 cup vegetable broth
- 400 grams (1 can, drained and rinsed) chickpeas
- 2 cups fresh spinach
- 1 handful, chopped (optional) fresh cilantro
- 1 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) black pepper
- 1 large, juiced lime
Instructions
Heat a large pot or Dutch oven over medium heat. Add the coconut oil and let it melt.
Add the diced onion and sauté for 3–4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger. Cook for 1–2 minutes until fragrant.
Sprinkle in the curry powder, cumin, turmeric, and coriander. Stir well to coat the onions and toast the spices for 1–2 minutes.
Add the sweet potato, parsnip, cauliflower, and carrots to the pot. Stir to combine with the spices.
Pour in the diced tomatoes, coconut milk, and vegetable broth. Stir everything together.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the curry simmer for 25–30 minutes, stirring occasionally.
After the vegetables are tender, add the chickpeas and fresh spinach. Stir until the spinach wilts, about 2–3 minutes.
Season the curry with salt, black pepper, and fresh lime juice. Adjust seasoning to taste.
Garnish with chopped fresh cilantro if desired. Serve hot with steamed rice, naan, or your favorite grain.
Nutrition Facts
Calories |
26923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 449.7 g | 577% | |
| Saturated Fat | 77.7 g | 388% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 192034 mg | 8349% | |
| Total Carbohydrate | 5757.8 g | 2094% | |
| Dietary Fiber | 3081.7 g | 11006% | |
| Total Sugars | 4162.6 g | ||
| Protein | 1298.1 g | 2596% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53317 mg | 4101% | |
| Iron | 937.3 mg | 5207% | |
| Potassium | 309537 mg | 6586% | |
*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.
