It’s easy to eat your vegetables when they taste this good!

Vegetable curry is tasty and quick and easy to make.

Don’t worry about having the “right” vegetables…use whatever you like and whatever you have on hand.

I’m using mostly cauliflower, carrots, and potatoes but broccoli, zucchini, and sweet potatoes would all be good choices. Apples would be a great addition too.

I went a bit overboard here and made a ton of vegetable curry. Probably enough to serve 6-8 people. You can easily cut the amounts in half for a more moderate amount OR you can go all out and have awesome curry leftovers!

Here’s what you need:

Potatoes, Onion, Red Bell Pepper, Carrots, Cauliflower, Frozen Peas, Garlic, Ginger, Cilantro (optional but good!), Lime, Vegetable Broth, Water (not pictured), Diced Tomatoes, Garbanzo Beans/Chick Peas, Greek Yogurt or Coconut Milk, Olive Oil, Curry Powder, Red Pepper Flakes, Salt & Pepper.

Click here for a Vegetable Curry Shopping List

That’s a lot of veggies and, you guessed it, a lot of chopping. It’s worth it, I promise.

I like to serve this with a cilantro rice or brown rice. If you want to serve rice, be sure to start it before you start the vegetable curry so they will be ready at the same time.

Begin by chopping a large onion, a red bell pepper, and 3 or 4 carrots. I like to do the carrots in discs for this recipe.

Grab a huge pot and heat 1-2 Tablespoons of olive oil over medium high heat. Saute the onions, carrots, and peppers for about 5 minutes.

Chop up at least 5 nice cloves of garlic….

and peel and cube 3-4 potatoes. I like Yukon Gold potatoes but any potatoes will do.

Add the garlic and potatoes to the pot…

and pour in 1 (14 ounce) can of vegetable broth.

Roughly chop 1 head of cauliflower. It doesn’t have to be perfect pieces like you would use for dip. Just don’t chop it too small or it will fall apart.

Most normal people would only use 1/2 head of cauliflower but not me.

Add the cauliflower and 1 (14 ounce) can of diced tomatoes to the pot.

Drain and rinse 1 (14 ounce) can of garbanzo beans/chick peas and dump them in with the other veg.

Add at least 1 can of water so that there is enough liquid to almost cover all of the vegetables.

Season with 1 heaping Tablespoon of curry powder and a healthy pinch of red pepper flakes. Feel free to add more of both if you like things spicy.

Peel the brown outer skin off a 1 inch piece of ginger. Cut the ginger into strips and then cut across the strips to finely chop.

Add the ginger and then season liberally with salt and pepper.

Be sure you have enough liquid to cook the vegetables. You might need to add a bit more water or vegetable broth. Bring the pot to a boil then turn the heat down to low, cover, and simmer for 15 – 20 minutes until the vegetables are tender but still slightly crisp and holding their shape.

Add 1 cup of frozen peas to the cooked curried vegetables.

I love to make cilantro rice by chopping up a whole bunch of fresh cilantro and stirring it into a few cups of cooked brown rice.

If you’re not a cilantro fan, parsley or green onions would also be good additions. Plain brown rice is hard to beat all by itself.

Here’s where things get a little weird. I fully expected to put a can of coconut milk in this curry to give it a bit of a Thai flavor. However, when I got ready to cook, I had to coconut milk in the house and wasn’t about to go back to the store. I wanted something to give the broth just a little creaminess so I added a carton of plain Greek yogurt.

It doesn’t make the broth creamy by any stretch, but it does add a bit of body to the broth. You could easily skip both the yogurt and/or coconut milk and this would still taste great. You could also use the yogurt as a garnish on top of the curried vegetables.

Dish up a big bowl of seasoned cilantro rice and curried vegetables. Garnish it with a few lime wedges that you can squeeze on for extra zing.

This has become one of my favorite recipes. When I get really busy, I like to make a huge pot (obviously) so that I have quick meals ready to go in the refrigerator. I even managed to get a container of this through airport security a couple of weeks ago.

P.S. If you eat your veggies, you can feel good about yourself and have extra servings of the awesome cake recipe that is coming next! Whipped cream too.

Here’s the recipe:

Vegetable Curry

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7 Responses

  1. This looks pretty darn good. I think I’ve told you of my issue with garbanzo beans though….and still? And still you put them in here?? 🙂 I could do without them, but the rest of this looks like perfection!!!!!

  2. YUM!!! This looks delicious. My daughter is a vegetarian, so I’m always on the hunt for recipes for when she visits, and this looks like a staple. Thanks!

    1. You might want to try the veggie burritos. It’s a recipe that I got from Gary Rith, of awesome pottery fame. We’re not vegetarians but it’s one of my husband’s favorite meals. There is also a vegetarian link over on the right side of the home page. Thanks for visiting!

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