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    Recipes » Entrées » Easy Vegetarian Curry

    Easy Vegetarian Curry

    Published: Sep 27, 2017 · Modified: Oct 7, 2020 by Kate Shungu · This post may contain affiliate links

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    Jump to Recipe
    shallow white bowl filled with vegetarian curry and a mound of white rice.
    shallow white bowl filled with vegetarian curry and a mound of white rice.
    shallow white bowl filled with vegetarian curry and a mound of white rice.
    shallow white bowl filled with vegetarian curry and a mound of white rice.

    This Easy Vegetarian Curry is packed with veggies and packed with flavor! Add rice or naan, and dinner is done.

    easy vegetarian curry in a shallow white bowl with a side of rice and a side of naan bread.

    Curry makes a pretty frequent appearance at our house. We both love it, the leftovers are great for lunch the next day, it’s packed with flavor, and it’s easy to make.

    I usually throw together a chicken curry, but when I got a request for a vegetarian dish from a reader, I knew that an Easy Vegetarian Curry was in order.

    The request for a vegetarian dish came from my friend Lisa. Lisa is a vegetarian, and she put in her request for a vegetarian dish on the blog a few months ago. We live right down the street from her, so to thank her for her suggestion, Lisa has a big container of this showing up on her doorstep soon!

    To me, vegetarian and vegan cooking requires a little more creativity. If you follow any vegan folks on Instagram, one look at their amazing smoothie bowls will show you just that.

    I was perusing the aisles of Trader Joe’s and was intrigued by these Sweet Potato Ribbons. Since this curry is quick cooking, they were the perfect choice for this recipe.

    sweet potato ribbons in a plastic clamshell container.

    I love cooking, but I hate doing the dishes after eating. I’d rather have the kitchen (mostly) clean when I sit down to eat. This Easy Vegetarian Curry is perfect for that. Here’s how to make it:

    Ingredients

    ingredients for vegetarian curry on a wooden cutting board.

    • Canned coconut milk forms the base of the sauce. You can use either lite or full-fat coconut milk here.
    • You’ll need to raid your spice cabinet for the curry powder, turmeric, cumin, and cayenne pepper. They combine to create a delicious, aromatic sauce.
    • Canned chickpeas add protein and texture.
    • I used a mixture of cauliflower, red pepper strips, sweet potato ribbons, and snow peas for the vegetables.
    • Shallot, ginger, and garlic add lots of savory flavor to the dish. Substitute an onion for the shallot, if you’d like!

    Process for making vegetarian curry

    Prepping ahead is key to enjoying the cooking process. Here’s my 4-step process for how to work in the kitchen.

    1. Take all of the ingredients out of the pantry/refrigerator
    2. Chop/dice/slice all of the ingredients
    3. Start cooking
    4. Clean up and put away extra ingredients while the curry cooks

    I really helps to take 10–15 minutes to knock out steps 1 and 2. Cooking is so much easier and more enjoyable when you prep first.

    I’m often guilty of not prepping first, but for this one, it made sense. Plus, I can use the cooking time to clean the kitchen instead of hastily chopping the final ingredients!

    pinch bowl filled with spices on a wooden cutting board.

    Once your ingredients are prepped, you just need to cook them! Follow the instructions below for making the perfect curry.

    What to serve with curry

    To go with it, I got some store-bought naan and brushed it with salted butter and fresh grated garlic. I grated the garlic first with this fine grater to avoid big chunks of garlic, and then I baked it for 5–8 minutes at 350°F. The naan is perfect for scooping up the last of the curry sauce in the bowl!

    White rice or brown rice is a class accompaniment for curry, and I’d recommend either one for this dish.

    curry in a shallow white bowl with a side of rice on a dark wood table.

    I was so pleased with the final result of this Easy Vegetarian Curry. It’s creamy and tastes indulgent, courtesy of the lite coconut milk. It’s packed with flavor. It’s full of veggies and protein from the chickpeas. It reheats beautifully. It’s a feast for the eyes, too. It’s not only vegetarian but also vegan. I could go on and on!

    I hope you love it as much as I did. If you make it, tell me your thoughts in the comments below, or tag me on Instagram!

    📖 Recipe

    vegetarian curry and a mound of white rice in a shallow white bowl.

    Easy Vegetarian Curry

    Published by Kate
    A comforting, flavor-packed dish for chilly days.
    5 from 3 votes
    Print Recipe Pin Recipe Rate this Recipe
    Prevent your screen from going dark
    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Course Entree
    Cuisine Indian
    Servings 6 servings
    Calories 601 kcal

    Ingredients
      

    • 1 tablespoon coconut oil
    • 1 shallot, finely chopped
    • 2 cloves garlic, minced
    • 1 tablespoon grated fresh ginger
    • 1 tablespoon curry powder
    • 1 teaspoon turmeric
    • 1 teaspoon cumin
    • 1 teaspoon brown sugar
    • ½ teaspoon cayenne pepper
    • 3 teaspoons kosher salt, divided
    • 2 (15 oz) cans lite or reduced-fat coconut milk
    • 1 cup cauliflower, cut into small florets
    • ½ red pepper, sliced thinly
    • 4 oz sweet potato ribbons (I found them at Trader Joe’s)
    • 1 (15 oz) can chickpeas, rinsed and drained
    • 1 cup snow peas
    • 1½ cups basmati rice

    Instructions
     

    • Place the rice and 3 cups of water in a medium saucepan over high heat. Stir in 1 teaspoon salt. Bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.
    • Meanwhile, heat the coconut oil in a large sauté pan over medium heat. Add the shallot and cook for 2 minutes, stirring occasionally.
    • Add the garlic, ginger, curry powder, turmeric, cumin, brown sugar, cayenne pepper, and salt. Stir for 30 seconds to release the flavors of the spices.
    • Shake each can of coconut milk before opening. Pour the coconut milk into the pan and stir to combine with the spices. Bring the coconut milk to a boil.
    • Add the cauliflower florets and sliced red pepper. Stir and cook for 5 minutes, stirring occasionally.
    • Add the sweet potato ribbons and chickpeas. Stir and cook for 3 more minutes.
    • Finally, add the snow peas, stir, and cook for an additional 2 minutes.
    • Remove the rice from the heat. Uncover and fluff with a fork.
    • Place 1 cup of cooked rice in each bowl or dish. Spoon the vegetable curry over the top. Serve immediately.

    Notes

    Tip #1: You can find sweet potato ribbons at most grocery stores in the produce section. I found these at Trader Joe’s. Chicago friends, you can find these at Mariano’s, too.
    Tip #2: This makes great leftovers, too!

    Nutrition

    Calories: 601kcalCarbohydrates: 89gProtein: 13gFat: 19gSaturated Fat: 16gSodium: 2248mgPotassium: 538mgFiber: 9gSugar: 4gVitamin A: 4890IUVitamin C: 46mgCalcium: 95mgIron: 4mg
    Keyword vegetarian curry
    Tried this recipe?Follow me at @giftofhospitality and let me know how you liked it!
    « Fresh Peach Pie
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    About Kate

    I’m a believer, wife, mom, and big fan of old cookbooks. I live in Chicago with my husband and two young sons. I love discovering old fashioned recipes that will transport you back in time! Read more...

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      Recipe Rating




    1. Lisa B. says

      September 27, 2017 at 8:18 pm

      5 stars
      Ahhhh. It was amazing!!! I am in love with this dish. Thanks for lovin’ on a vegetarian and thanks for the special delivery. This single gal is thrilled to have easy recipes to whip up and not live on chips and guacamole (-: You are the goods sister!

      Reply
      • Kate Shungu says

        September 27, 2017 at 9:22 pm

        Woohoo! I’m so glad you love it! Thanks for the vegetarian inspiration. 🙂

        Reply

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    Kate from Gift of HospitalityI’m Kate. I love discovering old fashioned recipes that will transport you back in time. Learn more here
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