Hearty vegetarian curry featuring assorted vegetables, aromatic spices, and creamy coconut milk in a quick, flavorful dish.
# What You'll Need:
→ Fresh & Leftover Vegetables
01 - 2 cups assorted vegetables (carrots, potatoes, cauliflower, bell peppers, green beans), chopped
02 - 1 cup leafy greens (spinach, kale, or chard), chopped
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 1-inch piece fresh ginger, grated
→ Pantry Staples
06 - 2 tablespoons vegetable oil
07 - 1 can (13.5 oz) diced tomatoes or 3 fresh tomatoes, chopped
08 - 1 can (13.5 oz) coconut milk
09 - 1 cup cooked chickpeas or lentils (optional)
→ Spices
10 - 1 tablespoon curry powder
11 - 1 teaspoon ground cumin
12 - 1 teaspoon ground coriander
13 - ½ teaspoon turmeric
14 - ¼ teaspoon cayenne pepper (optional)
15 - Salt and black pepper, to taste
→ To Serve
16 - Cooked rice or flatbread
17 - Fresh cilantro, chopped
18 - ½ cup plain yogurt or plant-based yogurt (optional)
# Directions:
01 - Heat vegetable oil in a large pot over medium heat. Add diced onion and sauté until translucent, approximately 4 minutes.
02 - Stir in minced garlic and grated ginger; cook for 1 minute until aromatic.
03 - Add curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper (if using). Stir continuously for 30 seconds to release aromas.
04 - Add all chopped vegetables except leafy greens. Stir well to coat evenly with the spice mixture.
05 - Pour in diced tomatoes and coconut milk. Bring mixture to a gentle simmer.
06 - Stir in chickpeas or lentils if desired. Season generously with salt and black pepper.
07 - Cover and simmer for 15 to 20 minutes, stirring occasionally, until vegetables are tender.
08 - Add leafy greens and cook for 2 to 3 minutes until wilted.
09 - Taste and adjust seasoning as needed. Serve hot over rice or with flatbread, garnished with cilantro and a dollop of yogurt if desired.
