Veggie Curry

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.

Why You'll Love Veggie Curry

This one-pot veggie curry is adaptable, nourishing, and layered with warm spice-from fragrant garam masala to sweet cardamom and zesty ginger. It's cozy, comforting, and perfect for weeknights or make-ahead meals.

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.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 55 minutes mins

Course: Dinner, Main Course

Cuisine: Indian, Indian-Inspired

Calories: 182

Ingredients Equipment Method Nutrition

Ingredients

  

• 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

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