Alright, I have to admit—this vegetable curry is my go-to weeknight hero when I’m craving something flavorful without the fuss. Imagine a pot bubbling with a rainbow of crisp-tender veggies swimming in a fragrant, spiced sauce that makes your kitchen smell like a cozy spice market. It’s colorful, packed with textures, and just downright comforting. Plus, it’s incredibly forgiving if you want to swap in whatever veggies are lurking in your fridge. Ready to whip up a curry that’s as easy as it is delicious? Let’s dive in!
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Main Dish:
2 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp curry powder
1 tsp ground turmeric
1 tsp ground cumin
1 large carrot, sliced thin
1 red bell pepper, chopped
1 small head of cauliflower, cut into florets
1 cup green beans, trimmed and halved
1 can (14 oz) diced tomatoes
1 can (14 oz) coconut milk
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
How I Make It
Step 1:
Start by warming **olive oil** in a large skillet or pot over medium heat. Toss in the **chopped onion**, cooking until soft and translucent, about 5 minutes. The kitchen will fill with that lovely sweet aroma that tells you you’re off to a good start!
Step 2:
Next, stir in the **garlic and grated ginger**, cooking for another minute until fragrant. Then add the **curry powder, turmeric, and cumin**. Toasting these spices gently unlocks their flavors — be sure to stir constantly so they don’t burn!
Step 3:
Time for the veggies! Add the **carrot, bell pepper, cauliflower, and green beans**. Give everything a good stir to coat the vegetables in those fragrant spices. This step adds wonderful texture contrast to your curry.
Step 4:
Pour in the **diced tomatoes** with their juice and the **coconut milk**. Stir to combine, then bring the mixture to a gentle simmer. Reduce the heat and let it cook, uncovered, for about 15–20 minutes, or until the vegetables are tender but still hold a slight bite.
Step 5:
Season with salt and pepper to taste. If the curry feels too thick, splash in a little water or vegetable broth to loosen it up.
Step 6:
Serve hot, sprinkled with fresh **cilantro**. The bright green leaves on top not only add a pop of color but also an herbal freshness that makes every bite sing.
Variations & Tips
Swap cauliflower for broccoli or zucchini based on what’s fresh or in season.
Turn up the heat with a pinch of cayenne or fresh chopped chili if you like a little kick.
For added protein, stir in cooked chickpeas or tofu cubes.
Use light coconut milk to keep it lighter but still creamy.
Leftover curry thickens as it cools—thin it with a bit of water or broth when reheating.
If you want a deeper flavor, add a splash of soy sauce or a spoonful of tomato paste.
How I Like to Serve It
This curry pairs beautifully with warm basmati rice or fluffy naan bread—perfect for soaking up all those luscious flavors. On chilly nights, I love serving it with a side of steamed greens, or even some cooling cucumber raita to balance the spices. It’s a great dish for casual dinners or impressing guests with minimal effort.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently on the stove or in the microwave, adding a splash of water if it’s too thick.
Closing: This easy vegetable curry is like a warm hug on a plate—reliable, flavorful, and totally satisfying every time you make it.
