clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
assorted curry spices

Indian Style Vegetable Curry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Asha
  • Yield: Serves 6


Units Scale
  • 23 tablespoons, Sunflower, Canola or Avocado Oil
  • 1 large, Yellow Onion, medium diced/ chopped

In a small bowl combine:

– 1 ½ tablespoons, Ground Coriander
– 2 teaspoons, Ground Cumin
– 1 ½ teaspoons, Ground Turmeric
– ½ teaspoons, Ground Cayenne  

– 1 ½ teaspoons, Ground Sea Salt
– ¼ teaspoon, Ground Black Pepper

In a small bowl combine:

– 5 medium, Cloves of Garlic, minced
– 1 ½ tablespoons, Grated Fresh Ginger
– 1 ½ tablespoons, Tomato Paste

In a medium bowl combine:

– 2 cups, Chicken or Vegetable Broth
– 1 15oz can, Coconut Milk (use light coconut milk if you want to cut down on saturated fat)
– 2 Sticks, Cinnamon

In a large bowl combine:

– 1 small Cauliflower, broken or cut into 1 ½ inch florets (approx. 4 cups)
– 1-pound, Sweet Potatoes, peeled and chopped into 1-inch pieces (approx. 3 cups)
– 2 medium Tomatoes, cored, seeded, and chopped into medium chunks
– 2 large Carrots, cut into ½ inch pieces

  • 15oz can of Chickpeas
  • Zest of 1 Lime (approx. 1 teaspoon)
  • Juice of 12 Limes (approx. 2 tablespoons)
  • 34 cups, Baby Spinach, lightly packed
  • 23 tablespoons, Fresh Cilantro, rough chopped

****Optional: If you want to serve your curry alongside rice, you’ll need:

  • Desired amount, Basmati Rice (1 cup rice to every 1 1/2 cups water)
  • 2, Green Cardamon Pods, pierced (for every 1 cup of dried rice)
  • 2, Whole Star Anise (for every 1 cup of dried rice)
  • 1/2 teaspoon, Sea Salt


Vegetable Curry

  1. In a large heavy bottom pot, set over medium heat, add the oil. Allow the oil to warm through, then add the onions. Cook the onions, stirring occasionally, until they become translucent.
  2. Once the onions have become translucent, turn the heat to medium/ low and continue cooking the onions until they take on a golden-brown color (approx. 5 minutes). Be sure not to burn the onions at this stage.
  3. With the heat still on medium/ low, add the cumin, coriander, turmeric, cayenne, salt and pepper. Stir and cook for 30- 45 seconds just until the spices begin to bloom and become fragrant.
  4. Add the tomato paste, garlic, and ginger. Stir and cook until well combined with the spice mixture and fragrant (approx. 30 seconds). Be sure not to dry cook the garlic for to long or it will burn and take on an acrid flavor.
  5. As soon as the garlic becomes fragrant, add the stock, coconut milk and cinnamon sticks. Bring to a boil over medium/ high heat. Once it reaches a boil turn the heat down to low and simmer for 10 minutes, uncovered.
  6. Add the cauliflower, sweet potato, tomato, and carrots. Raise the heat to high. Stir occasionally just to be sure none of the vegetables stick to the bottom of the pot and scorch. Once the curry begins to boil, turn the heat back down to low, cover and simmer for 15-20 minutes or until the vegetables become tender but toothsome.
  7. Discard the cinnamon sticks and stir in the lime zest, juice and the chickpeas. Continue to simmer, uncovered for another 3-5 minutes.
  8. Just before serving, add the spinach. Cook until the spinach starts to wilt. Taste the curry and add additional seasonings as if needed (salt for savory quality, lime juice for more acidity or cayenne for more heat).
  9. Served garnished with cilantro and a side of seasoned rice (optional).

Seasoned Rice (Optional)

  1. Basmati is the most appropriate rice for this dish. Decide how much rice you would like to make. A good proportion of rice to water is 1 cup of rice to every 1 ½ cups of cold water. Multiple this ratio for a larger serving.
  2. Run the dried rice under cool water until the water runs clear. This helps to get rid of starches that make the rice gummy instead of fluffy.
  3. Once the rice is rinsed, combine with cold water, star anise, cardamom and salt, in a medium/ small, heavy bottom pot.
  4. Cover with a lid and bring to a boil over medium/ high heat. Once boiling, turn the heat down to low and continue to cook, covered for 8-10 minutes. Turn off the heat and remove the pot form the heating element and allow to continue to steam for an additional 2-3 minutes.
  5. Once fully cooked, remove the lid, discard the star anise and cardamom, fluff with a fork and serve alongside your curry.


Make the rice either whilst making the curry or, once you’ve fully made the curry, set it aside, cover to keep warm while you make the rice.

Use the freshest ingredients possible. Don’t use old spices or the flavor will be paltry.

This recipe is fully vegan if you opt to use vegetable broth instead of the chicken broth.

This recipe was inspired in part by Fine Cooking Magazine.

  • Cuisine: Indian
Stay In Touch.

Subscribe for monthly culinary and hosting inspiration from Kitchen Fairy.