Curry Vegetables

Vibrant, wholesome, and bursting with aromatic flavors, this Curry Vegetables recipe is the ultimate plant-based comfort food. Featuring a medley of colorful vegetables—like red bell peppers, carrots, zucchini, and cauliflower—this dish is simmered in a luscious sauce of creamy coconut milk, vegetable stock, and warming spices like curry powder and turmeric. Protein-packed chickpeas elevate this recipe to a hearty meal, while fresh cilantro and a squeeze of lime juice add a refreshing, zesty finish. Ready in just 45 minutes, it’s a perfect weeknight dinner idea that’s vegan, gluten-free, and versatile—pair it with fluffy rice, warm naan, or enjoy it as a standalone entrée. Rich in flavor yet simple to prepare, this one-pot wonder is bound to become a staple in your kitchen!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced onion
• 3 minced garlic cloves
• 1 tablespoon, grated ginger
• 1 medium, sliced red bell pepper
• 2 medium, sliced carrot
• 2 cups cauliflower florets
• 1 medium, sliced zucchini
• 1 15-ounce can, drained and rinsed canned chickpeas
• 2 tablespoons curry powder
• 1 teaspoon turmeric powder
• 1 14-ounce can coconut milk
• 1 cup vegetable stock
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup, chopped fresh cilantro
• 1 juiced lime

Directions

Step 1

Heat the olive oil in a large, deep skillet or pot over medium heat.

Step 2

Add the diced onion and sauté for 5 minutes until it becomes translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 4

Add the sliced red bell pepper, carrots, cauliflower florets, and zucchini to the pot. Sauté for 5-7 minutes until the vegetables start to soften.

Step 5

Stir in the curry powder and turmeric powder, ensuring all the vegetables are well coated with the spices.

Step 6

Add the canned chickpeas, coconut milk, and vegetable stock to the pot. Stir well to combine all the ingredients.

Step 7

Season with salt and black pepper. Bring the mixture to a gentle simmer.

Step 8

Cover the pot and let the curry vegetables cook for about 15 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened.

Step 9

Adjust seasoning to taste, adding more salt or pepper if needed.

Step 10

Just before serving, stir in the chopped cilantro and lime juice for a fresh finish.

Step 11

Serve the curry vegetables hot, garnished with extra cilantro if desired. Enjoy alongside rice, naan, or serve as a standalone dish.

Nutrition Facts

Serving size	(1974.8g)

Amount per serving	% Daily Value*
Calories	1168.2

Total Fat 39.0g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 3.5g
Cholesterol 0mg	0%
Sodium 10317.1mg	0%
Total Carbohydrate 180.4g	0%
Dietary Fiber 35.6g	0%
Total Sugars 76.0g
Protein 33.6g	0%

Vitamin D 0IU	0%
Calcium 395.6mg	0%
Iron 19.1mg	0%
Potassium 3554.9mg	0%

*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.

Source of Calories

Fat: 29.1%

Protein: 11.1%

Carbs: 59.8%