Vegetable Curry

Vegetable Curry

Vegetable Curry Recipe

Vegetable curry is a flavorful and hearty dish that is loved by vegetarians and vegans alike. It’s a great way to use up leftover vegetables and make a delicious meal. The combination of spices and vegetables creates a dish that is full of flavor and nutrition. This vegan vegetable curry recipe is easy to make and can be served with rice, naan, or other grains. It’s a great meal for any time of the year!


  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 tablespoon of ginger, minced
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1 large potato, peeled and chopped
  • 1 can of diced tomatoes, drained
  • 1 can of chickpeas, drained and rinsed
  • 1 cup of frozen peas
  • 2 tablespoons of curry powder
  • 1 teaspoon of cumin
  • 1 teaspoon of coriander
  • 1/4 teaspoon of cayenne pepper
  • 1/2 teaspoon of turmeric
  • 1/4 teaspoon of ground cinnamon
  • 1 cup of vegetable broth
  • 2 tablespoons of coconut milk
  • Salt and pepper to taste


Heat a large pot over medium heat and add the diced onion. Cook for about 5 minutes, stirring occasionally. Add the garlic and ginger and cook for another minute. Add the red and green peppers and potatoes and cook for 5 minutes. Add the tomatoes, chickpeas, frozen peas, curry powder, cumin, coriander, cayenne pepper, turmeric, and cinnamon. Stir to combine and cook for 2 minutes.

Add the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally, until the vegetables are tender. Add the coconut milk and season with salt and pepper to taste. Simmer for another 5 minutes.

Serve the vegetable curry with cooked rice, naan, or other grains. Enjoy!

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