Veggie Curry

This veggie curry is a one-pot meal, deeply spiced and packed with vegetables. Good for cleaning out the fridge or for a make-ahead plant-based dinner.

Why You'll Love Veggie Curry

The spice layers build from garam masala, cardamom, and ginger, and the vegetables can flex to whatever's in the fridge. It also freezes well for up to three months.

Tips and Tricks

• Cut vegetables into even sizes so they cook evenly.
• Toast your whole spices before adding aromatics to boost flavor depth.
• Add a splash of coconut milk at the end for extra creaminess.
• Finish with lime juice or fresh herbs for brightness before serving.

Variations

• Add chickpeas or lentils for a protein-packed curry.
• Substitute Japanese sweet potatoes with regular sweet potatoes or Yukon Golds.
• Use spinach or kale in the last 5 minutes of cooking for added greens.

Substitutions

• Swap Indian curry spice for Madras curry powder or Thai yellow curry paste.
• Use leeks or shallots in place of onion if preferred.
• Replace crushed tomatoes with diced or pureed tomatoes for a chunkier or smoother texture.

Best Served With

• Steamed basmati rice or coconut rice
• Warm naan or roti
• Cucumber raita or yogurt drizzle
• Mango chutney or lime pickle

How to Store Leftovers

• Freeze for up to 3 months - thaw overnight in the fridge before reheating.
• Store in an airtight container in the fridge for up to 4 days.
• Reheat gently on the stove or microwave until warmed through.

Common Questions

Veggie Curry

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This cozy veggie curry is your cold-weather comfort in a bowl. Deeply spiced, packed with hearty vegetables, and endlessly adaptable. Whether you're cleaning out the fridge or craving a plant-based main, this one-pot wonder delivers bold flavor and soul-warming satisfaction.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6

Course: Dinner, Main Course

Cuisine: Indian, Indian-Inspired

Calories: 182

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon cardamom
• 1 onion diced
• 3 tablespoon ginger finely chopped
• 4-5 cloves garlic minced
• ½ cup carrots diced
• ½ cup celery diced
• 2 tablespoon Indian curry spice
• 1.5 tablespoon garam masala
• 6-7 Japanese sweet potatoes diced (depending on size)
• 1 Chinese eggplant diced
• 1 zucchini diced
• 1 can 28 oz crushed tomatoes
• Optional: 2 two-inch pieces lemongrass smashed
• Optional: lime + curry leaves
• Avocado oil for cooking

Equipment

• Large pot or Dutch oven
• Cutting board
• Chefs knife
• Wooden Spoon

Method

 

1. Heat avocado oil in a large pot over medium heat.
2. Add cumin, coriander, and cardamom. Cook for 1 minute until fragrant.
3. Add diced onion and sauté until translucent, stirring to avoid browning.
4. Stir in ginger and cook for 1 minute. Add garlic and cook for another minute.
5. Add diced carrots, cook for 1 minute. Add celery, cook for another minute.
6. Stir in Indian curry spice and garam masala until veggies are well coated.
7. Add sweet potatoes and cook for 5 minutes, stirring occasionally.
8. Add eggplant and cook for 1 minute. Add zucchini and cook for another minute.
9. Pour in crushed tomatoes, then fill the empty can with water and add to the pot.
10. Stir well, cover, and simmer for 30 minutes, or until vegetables are tender.

Nutrition

Calories: 182kcalCarbohydrates: 35gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 117mgPotassium: 1179mgFiber: 10gSugar: 14gVitamin A: 11338IUVitamin C: 51mgCalcium: 142mgIron: 3mg

Notes

Storage: This one gets better with a day in the fridge as the spices settle in. Keep it in an airtight container for up to 5 days, or freeze in portions for up to 3 months. Reheat gently on the stove with a splash of water to loosen it back up.

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