Vegetable Curry Recipe
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This healthy vegetable curry could totally be my new favorite dish.
This Instant Pot lentil curry is fast and easy to make, super healthy, and has zero oil! It’s also vegan, vegetarian, and gluten-free. It’s also a great meal prep dish!
I’ve been plant-based for about six months now. So far, so good! But I do find that it’s much easier for me to fall into a rut. It’s been an interesting balance trying to find foods I can eat and that Mini Chef will actually eat. Add to that the fact that I’m also avoiding gluten at the moment, and it makes dinner time a serious challenge.
As I write this, Mini Chef is on a week-long school trip, leaving me at home to eat whatever the heck I want. While I miss him terribly (yes, I was ugly crying when he left), I am using this week to really dive into trying new things. Foods that I like and don’t have to share!
This one turned out amazing! I’m pretty sure it will become a staple on the weekends when Mini Chef is with his dad. Yum!!
What Makes Curry Taste So Good?
The spices! It’s a heady combination of earthy spices that all come together to make that well-known curry flavor that so many love and adore. And a little coconut milk doesn’t hurt, either.
What Vegetables Are Best In A Curry?
While I’m sure this can vary by opinion, these are my favorite vegetables to have in curry:
- Carrots
- Cauliflower
- Bell peppers
- Peas
- Onions
- Potatoes
Should I Cook Vegetables Before Putting Them In Curry?
I suppose you could, and in some cases, it might even enhance the flavor of the finished dish. But overall, it’s not really necessary in my experience.
Recipe Additions
While I don’t recommend altering this too much, there are a few extras you can add here.
- Chilies
- Red pepper flakes
- Red curry paste – About 1 tablespoon.
- Red bell pepper
- Cardamom
- Green beans
- Mushrooms
- Broccoli or other veggies
- Butternut squash
Serve This With
- Naan bread
- Brown basmati rice
- A green salad
Recipe Notes
- When this is first finished cooking, the spice is over the top. Let it sit for a few hours, and the spice will calm down. It’s still a spicy dish though, FYI.
- Make sure your potatoes are cooked through. That’s how you know it’s done.
- Serve over brown rice, pasta, or even quinoa!
About The Ingredients
Canned diced tomatoes – No sugar added.
Diced potatoes – ¼” dice.
Carrots – Use regular carrots, and dice them.
Red onion – Yellow onions will work in a pinch.
Riced cauliflower – Either rice a head of cauliflower yourself at home in a food processor or purchase it already riced from the store.
Garlic cloves
Curry powder
Ground cumin
Ground turmeric
Ground ginger
Chickpeas – If canned, drain and rinse.
Canned light coconut milk – No sugar added.
Golden raisins – Don’t skip this. They add wonderful flavor!
Salt and black pepper – To taste after cooking.
How To Make Vegetable Curry
In a large skillet, dutch oven, or pot, combine the diced tomatoes, potatoes, carrots, and onions and bring to a strong simmer over medium heat.
Add in the riced cauliflower and spices, as well as the coconut milk, and cook until all the vegetables are cooked through.
Stir in the coconut milk and chickpeas.
When everything is completely cooked through and fork-tender, turn off the heat and stir in the golden raisins.
Serve over a bed of brown rice and a splash of fresh lime juice (optional).
Storing Vegetable Curry
Store leftovers in an airtight container, in the refrigerator, for up to 5 days.
Freezing Vegetable Curry
This will freeze well. But I recommend freezing in portions for convenience. Store it in a freezer-safe, airtight container and freeze for up to 4 months.
Reheating Vegetable Curry
From freezer – Thaw fully in the fridge for at least 24 hours.
From fridge – Warm this in a microwave or in a pot on the stovetop.
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More Healthy Curry Recipes
Vegetable Curry Recipe Card
Vegetable Curry
Ingredients
- 28 oz. can diced tomatoes (no sugar added)
- 2 cups diced potatoes (¼" dice)
- ½ cup sliced carrots
- ½ cup chopped red onion
- 12 oz. package riced cauliflower
- 6 medium garlic cloves
- 2 tbsp. curry powder
- 1 tsp. ground cumin
- 1 tsp. ground turmeric
- 1 tsp. ground ginger
- 2 cups cooked chickpeas (if canned, drain and rinse)
- 13.5 oz. can light coconut milk
- 1 cup golden raisins
Instructions
- In a large skillet or pot, combine the diced tomatoes, potatoes, carrots, and onions and bring to a strong simmer over medium heat.
- Add in the riced cauliflower and spices as well as the coconut milk and cook until all the vegetables are cooked through.
- Stir in the coconut milk and chickpeas.
- When everything is completely cooked through and fork-tender, turn off the heat and stir in the golden raisins.
- Serve over a bed of brown rice.