Name: Hearty Coconut Veggie Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 teaspoons cumin; 2 tablespoons salt; 2 pounds potatoes, cut into 1-inch cubes; 1 tablespoon vegetable oil; 1 medium onion, diced; 4 cloves garlic, minced; 1 teaspoon cayenne pepper; 4 teaspoons curry powder; 1 teaspoon salt; 1 teaspoon black pepper; 1 14-ounce can coconut milk; 1 15-ounce can peas, drained; 1 14-ounce can diced tomatoes; 1 inch ginger, minced; 1 15-ounce can chickpeas, drained and rinsed

Vegetable Curry

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This Hearty Coconut Veggie Curry is a delectable and cozy meal featuring tender potatoes, chickpeas, and peas in a rich coconut curry sauce. The flavors are bold, yet balanced and perfect for a quick, satisfying dinner.

Gluten Free

Lactose Free

Vegetarian

Vegan

Seasonings

gram

ground cumin

salt

Fresh Vegetables

potato

Oils

milliliter

vegetable oil

onion

garlic

cayenne pepper

curry powder

black pepper

Non Dairy Milk

coconut milk

green peas

Canned Vegetables

diced tomato

fresh ginger

Beans & Legumes

garbanzo beans

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Copper

Selenium

Vitamin E

Vitamins

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Vitamin A

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Potassium

Sodium

Zinc

Manganese

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Introduce your taste buds to the warm, vibrant flavors of this Autumn Medley Vegetable Curry, a one-pot, simple-to-make vegetarian wonder. This dish explores the delicacy of sweet potato and cauliflower bathed in an aromatic broth, brought to life with Indian spices. Best enjoyed with store-bought microwave brown rice, this curry is sure to make your cooler nights cozy and comforting.

Autumn Medley Vegetable Curry

Embrace the heartwarming flavors of fall with this aromatic, vegetable-packed curry, which is a simple yet flavorful dish for cool evenings. Utilizing just a few vibrant spices, this easy-to-make curry incorporates sweet potatoes, cauliflower, chickpeas, and tomatoes. Served with fluffy basmati rice and topped with creamy Greek yogurt, the Autumn Harvest Veggie Curry presents a wholesome vegetarian treat without the need for a plethora of spices.

Autumn Harvest Veggie Curry

Enjoy the delightful flavors of this Zesty Thai Coconut Veggie Curry made with a delightful blend of vegetables, red curry paste, and coconut milk. Topped with fresh cilantro, this mouth-watering curry is best served over brown rice.

Zesty Thai Coconut Veggie Curry

Here's what you need: salt, potato, vegetable oil, medium onion, garlic, cumin, cayenne pepper, curry powder, salt, black pepper, ginger, diced tomato, chickpeas, peas, coconut milk

Simple Veggie Curry Recipe by Tasty

Here's what you need: coconut oil, red onion, medium jalapeno, garlic, orange bell pepper, large eggplant, red curry paste, brown sugar, light coconut milk, diced tomato, chickpeas, baby spinach, fresh cilantro, cooked brown rice

Thai Coconut Vegetable Curry Recipe by Tasty

Simple vegetable curry pies with a creamy coconut curry filling wrapped in a crispy, flakey pastry. These individual pies are easy to make and are full of hearty vegetables and a little kick from the curry making them a delicious lunch or dinner.

Vegetable Curry Pies

Curry-scented coconut milk simmers down to a thick and flavorful sauce for carrots, cauliflower, spinach, and chickpeas in this fragrant one-pan dish.

Indian Vegetable Curry

Thai Red Vegetable Curry ready in 30 minutes! A super healthy vegan, gluten-free, dairy-free, paleo meal loaded with good for you vegetables, Thai spices, and creamy coconut milk.

Thai Red Vegetable Curry

Hearty Coconut Veggie Curry

Baking Goods

Produce

Dairy

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Boil the potatoes with 2 tablespoons of salt in a large pot or Dutch oven until fork-tender, about 12 minutes. Drain the potatoes and set aside.

Return the pot to medium heat and add vegetable oil, followed by diced onion and minced garlic. Sauté for 3-5 minutes or until the onion is tender and translucent.

Add cumin, cayenne pepper, curry powder, salt, black pepper, and minced ginger to the pot. Stir to combine.

Add diced tomatoes, drained chickpeas, and drained peas. Stir the mixture.

Increase the heat to medium-high and pour in the coconut milk. Bring the curry to a simmer.

Add the cooked potatoes back to the pot and stir gently to combine. Reduce the heat to low and continue cooking for an additional 3-5 minutes to meld the flavors before serving.

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