Vegetable Curry – Hearty One-Pot Comfort Meal

This Vegetable Curry is a cozy, flavor-packed dish made with tender vegetables simmered in a warm, aromatic sauce. It’s perfect for busy weeknights, meal prep, or when you want something comforting without feeling heavy. Naturally customizable and made in one pot, this curry is a recipe you’ll come back to again and again.

Why You’ll Love This Recipe

• Made in one pot for easy cleanup
• Packed with vegetables and bold spices
• Naturally vegetarian and filling
• Perfect for meal prep and leftovers
• Customizable with seasonal vegetables

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon paprika
• 1 (14-ounce) can diced tomatoes
• 1 (13.5-ounce) can coconut milk
• 1 cup vegetable broth
• 2 cups cauliflower florets
• 1 cup diced carrots
• 1 cup diced potatoes
• 1 cup green beans, trimmed
• Salt to taste
• Black pepper to taste
• Fresh cilantro, for garnish

Step-by-Step Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and sauté until soft and translucent.
2. Stir in garlic and ginger, cooking until fragrant, about 30 seconds.
3. Add curry powder, cumin, turmeric, and paprika. Stir well to bloom the spices.
4. Pour in diced tomatoes with their juices, coconut milk, and vegetable broth. Stir to combine.
5. Add cauliflower, carrots, potatoes, and green beans. Season with salt and pepper.
6. Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes until vegetables are tender.
7. Taste and adjust seasoning as needed.
8. Remove from heat and let rest 5 minutes before serving.
9. Garnish with fresh cilantro just before serving.

Tips & Variations

• Use sweet potatoes instead of white potatoes for added sweetness
• Add chickpeas for extra protein and texture
• Stir in spinach at the end for added greens
• Adjust spice level with chili flakes or fresh chili
• Use frozen vegetables when fresh are unavailable

Storage & Freezer Instructions

• Store leftovers in an airtight container in the refrigerator for up to 4 days
• Allow curry to cool completely before storing
• Freeze in portion-sized containers for up to 3 months
• Thaw overnight in the refrigerator before reheating
• Reheat gently on the stovetop with a splash of broth

Serving & Pairing Ideas

• Serve over steamed basmati rice
• Pair with warm naan or flatbread
• Add a side of cucumber salad for freshness
• Top with yogurt or dairy-free alternative
• Serve with lentils for a heartier meal

Frequently Asked Questions

Can I make vegetable curry ahead of time?

Yes. Vegetable curry tastes even better the next day as the flavors deepen. It’s ideal for meal prep.

Can I use frozen vegetables?

Absolutely. Frozen vegetables work well and save prep time. Add them directly to the simmering sauce.

How can I make it thicker?

Simmer uncovered for a few extra minutes or mash a few potato pieces directly in the pot.

Is this curry spicy?

It’s mild as written. You can increase heat by adding chili flakes, cayenne, or fresh chilies.

Ready to Make It?

This Vegetable Curry is warm, nourishing, and endlessly adaptable. Whether you’re cooking for the family or prepping meals for the week, it’s a reliable, comforting recipe you’ll want to save. Make it once, and it’ll quickly become a regular on your table.

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