Menu Enter a recipe name, ingredient, keyword...

Vegetable Curry - 7 recipes

Google Ads

Top Recipe

By jsides

Rate this recipe 4.3/5 (3 Votes)
South Indian-Style Vegetable Curry 1 Picture
Details

  • 2 tablespoon canola oil
  • 1 large yellow onion, finely diced
  • 4 medium cloves garlic, minced
  • 1 piece fresh ginger (2-inches) , peeled and finely grated
  • 1 tablespoon ground coriander
  • 1 1/2 teaspoon ground cumin
  • 3/4 teaspoon ground turmeric
  • 1/2 teaspoon cayenne
  • 1 tablespoon tomato paste
  • 2 cups lower-salt chicken broth or vegetable broth
  • 1 cup light coconut milk
  • 1 cinnamon stick (3-inches)
  • Fine sea salt and freshly ground black pepper
  • 1 small cauliflower (about 4 cups), broken into 1-1/2-inch florets
  • 1 pound sweet potatoes (about 3 cups), peeled and cut into 1-inch cubes
  • 2 medium tomatoes (about 1-1/2 cups), cored, seeded, and coarsely chopped
  • 2 large carrots (about 1-cup), peeled and cut into 1/2-inch-thick rounds
  • One can chickpeas (15-1/2-ounces), drained and rinsed
  • 4 ounces baby spinach
  • 2 tablespoon fresh lime juice
  • 1 teaspoon finely grated lime zest
  • 2 tablespoon chopped fresh cilantro

See this recipe

This easy one-pot meatless main gets its complex flavor from a combination of spices including coriander, cumin, tu...

Top rated Vegetable Curry recipes

By

Easy as 1-2-3!

  • 1 tablespoon Flora Cuisine
  • 1 medium onion, chopped
  • 2 medium potatoes, diced
  • 1 carrot, diced
  • 1/2 small cauliflower, cut into florets
  • 2-3 teaspoons curry paste
  • 2 tablespoons reduced fat coconut cream
  • 1 tablespoon mango chutney
  • 1/2 vegetable stock cube
  • half bag baby spinach leaves
  • 1 can chickpeas
4.4/5 (11 Votes)

By

This stew is to vegetarians what a pot roast might be to those who eat meat

  • Olive oil for the pan
  • 1 cup brown onion, thinly sliced
  • 2 tablespoons garlic, roots removed, roughly chopped
  • 8 ounces crimini mushrooms, thinly sliced
  • 1/8 teaspoon cloves
  • 1/4 teaspoon cardamom
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon chile flakes
  • 1 teaspoon ground cumin
  • 2 teaspoons fresh thyme, finely chopped
  • 1 cup peeled carrots, cut into bite-sized pieces
  • 1 cup parsnips, cut into bite-sized pieces
  • 1 cup baby Dutch potatoes, cut into bite-sized pieces
  • 4 cups kale, loosely packed , roughly chopped
  • 3 cups tomatoes, roughly chopped
  • 1 cup coconut water
  • 1/2 teaspoon raw cane sugar
  • 1/2 teaspoon sea salt
4.6/5 (18 Votes)

By

Thai red curry paste provides the spicy base for this soup

  • 1 tablespoon canola oil
  • 12 ounces (3-cups) cauliflower, cut into 1-inch florets
  • 4 large green onions, thinly sliced, white and green parts separated
  • 2 tablespoons Thai red curry paste, such as Thai Kitchen
  • 4 cups low-sodium vegetable broth
  • 1 can (15-ounce) petite diced tomatoes in juice
  • 3/4 cup light coconut milk
  • 1 1/2 cup (6-ounces) green beans, cut into 1-inch pieces
  • 1 tablespoon lime juice
4.6/5 (18 Votes)

By

Looking for an awesome vegetarian dish? Try this delicious Fall Vegetable Curry

  • 1 1/2 teaspoons olive oil
  • 1 cup sweet potato, peeled and diced
  • 1 cup small cauliflower florets
  • 1/4 cup yellow onion, thinly sliced
  • 2 teaspoons Madras curry powder
  • 1/2 cup organic vegetable broth
  • 1/4 teaspoon salt
  • 1 can (15-ounce) chickpeas or garbanzo beans, rinsed and drained
  • 1 can (14 1/2-ounce) no-salt-added tomatoes, diced and undrained
  • 2 tablespoons fresh cilantro, chopped
  • 1/2 cup plain Greek yogurt, 2% reduced-fat
4/5 (2 Votes)

By

This warmly spiced dish is quick, satisfying, and filled with healthy vegetables

  • 1 tablespoon vegetable oil
  • 2 teaspoons brown mustard seeds
  • 1 medium yellow onion, diced small
  • 1 cup long grain white rice
  • coarse salt and ground pepper, to taste
  • 1 tablespoon red curry paste
  • 1 cup unsweetened coconut milk
  • 1 sweet potato, peeled and cut into 1-inch pieces
  • 1 small cauliflower, cut into florets
  • 1 (15.5-ounce) can chickpeas, rinsed and drained
  • fresh cilantro, roughly chopped, for serving
4.4/5 (9 Votes)

By

This vegetarian Vegetable Curry recipe can be made vegan by using coconut milk instead of heavy cream

  • 2 tablespoons sweet or mild curry powder
  • 1 1/2 tablespoons garam masala
  • 1/4 cup vegetable oil, divided
  • 2 onions, minced
  • 2 to 3 red, white, or yellow potatoes, unpeeled, cut into 1/2-inch pieces
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 serrano chili, seeded, stemmed & minced
  • 1 tablespoon tomato paste
  • 1/2 medium cauliflower, trimmed and cut into 1-inch florets
  • 1 (14.5-ounce) can diced tomatoes, pulsed in food processor until barely chunky
  • 1 1/4 cup water
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 1/2 cups frozen peas
  • 1/4 cup heavy cream or coconut milk
  • 1 teaspoon salt
  • basmati rice, cooked, to serve
  • plain whole milk yogurt, to garnish
  • mint or mango chutney, to garnish
0/5 (0 Votes)

Any burning questions? Our chefs answer!

Vegetable Curry South Indian-Style Vegetable Curry