Easy Veggie Curry Recipe

black dish of veggie curry and rice with a spoon to the side.

5 from 2 votes

This easy veggie curry comes together in less than 30 minutes in one pot. Chock full of vegetables and chick peas with a delicious savory sauce, this vegetarian curry is a great one-dish dinner.

Prep Time10

Total Time10

Course: Lunch, Main Course, Side Dish, Soup

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Servings:

Calories: 328kcal

Author: Jessica Fisher

Cost: $5

Equipment

dutch oven
wooden spoon

Ingredients

1 tablespoon neutral oil
¼ teaspoon red pepper flakes
1 onion chopped
1 tablespoon minced garlic
1 tablespoon fresh ginger (chopped) or ginger paste
1 tablespoon curry powder
1 teaspoon salt
1 teaspoon ground Kashmiri chile powder
15 oz petite diced tomatoes
15 oz tomato sauce
2 tablespoon creamy almond butter
4 cup frozen mixed vegetables such as California blend of cauliflower, carrots, and broccoli, no need to thaw
15 oz garbanzo beans drained
1 cup frozen peas no need to thaw
¼ cup plain Greek yogurt or coconut cream, heavy cream, or coconut milk
1 teaspoon garam masala

Instructions

In a large pot, heat the oil until shimmering. Add the red pepper flakes and stir for a few seconds. Add the onion, garlic and ginger and cook over medium heat until the onion is lightly browned, about 5 to 7 minutes.
1 tablespoon neutral oil, ¼ teaspoon red pepper flakes, 1 onion, 1 tablespoon minced garlic, 1 tablespoon fresh ginger (chopped)
Add the curry powder, salt, and chile powder. Stir well.
1 tablespoon curry powder, 1 teaspoon salt, 1 teaspoon ground Kashmiri chile powder
Stir in the tomatoes and tomato sauce. Then add the almond butter. Stir until smooth.
15 oz petite diced tomatoes, 15 oz tomato sauce, 2 tablespoon creamy almond butter
Add the vegetable mix, chickpeas, and frozen peas. Cover and simmer for 15 minutes or until the veggies are hot.
4 cup frozen mixed vegetables, 15 oz garbanzo beans, 1 cup frozen peas
Stir in the Greek yogurt and the garam masala.
¼ cup plain Greek yogurt, 1 teaspoon garam masala
Serve over hot rice with naan on the side.

Notes

Nutritional values are approximate and based on Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.

Serving Suggestions: I consider this a one-dish dinner, served with Basmati rice and naan. If you want a heartier, meaty version, try the chicken variation mentioned above.

How to Make a Meal Prep: This vegetable curry makes a great easy lunch! Divide into meal prep containers, refrigerate, and reheat before serving.

Make a Plan for Leftovers: Leftover curry is good for up to 4 days in the fridge. If you store leftovers in clear air-tight containers you’re more likely to notice them and make sure they get eaten.

Freeze Extras for Later: To freeze: chill the curry completely before storing in airtight containers in the freezer for up to 2 months.

To add chicken: I sometimes make this vegetarian and sometimes add chicken. Just add cubed boneless, skinless chicken breast when you combine all the ingredients. Extend the cooking time until it's done.

Nutrition