Easy Vegetable Curry
Easy homemade vegetable curry recipe with chickpeas, coconut milk, and warming spices. Ready in 45 minutes and naturally vegetarian.
Ingredients
- 2 tablespoons coconut oil
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 can (14 ounces) diced tomatoes
- 1 can (13.5 ounces) light coconut milk
- 2 cups vegetable broth
- 3 medium carrots, cut into 1-inch pieces
- 2 cups cauliflower florets
- 1 medium red bell pepper, chopped
- 2 cups fresh spinach
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- 1
Warm coconut oil in a large pot over medium-high heat until it shimmers, about 1 minute.
- 2
Add diced onion and sauté, stirring frequently, until the pieces turn translucent and soft, approximately 5 minutes.
- 3
Stir in minced garlic and grated ginger, cooking for about 1 minute until fragrant and the raw edge disappears.
- 4
Sprinkle curry powder, cumin, and turmeric over the aromatics and cook while stirring constantly for 2 minutes to toast the spices and release their oils.
- 5
Pour in diced tomatoes with their juice, light coconut milk, and vegetable broth, stirring well to combine all ingredients.
- 6
Add carrots, cauliflower, and red bell pepper to the pot, bringing the mixture to a gentle boil.
- 7
Reduce heat to medium-low and simmer uncovered for 15 minutes until the vegetables are nearly tender.
- 8
Add drained chickpeas and fresh spinach, stirring until the spinach wilts completely, about 3 minutes.
- 9
Taste the curry and season with sea salt and black pepper as needed, adjusting spice levels if desired.
- 10
Simmer for an additional 5 minutes to allow flavors to meld together.
- 11
Remove from heat and stir in fresh cilantro just before serving.
- 12
Ladle curry into bowls and serve with lime wedges on the side for brightness.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Coconut oil | Extra virgin olive oil | Olive oil reduces saturated fat and adds heart-healthy monounsaturated fats while maintaining excellent flavor in curry dishes. |
| Canned light coconut milk (13.5 oz) | Full-fat coconut milk diluted with vegetable broth (1:1 ratio) | This approach reduces overall fat and calories while maintaining authentic coconut flavor and creamy texture without sacrificing satisfaction. |
| Curry powder blend | Individual spices: 1 tbsp coriander, 1 tsp fenugreek, 1 tsp mustard seed, 1/2 tsp red pepper flakes | Making your own spice blend eliminates added salt and fillers found in commercial curry powder while increasing anti-inflammatory compounds and fresh spice potency. |
| Chickpeas from canned | Cooked dried chickpeas or white beans | Dried legumes cooked at home contain less sodium and more digestive enzymes, supporting better gut health and nutrient absorption. |
| Fresh spinach | Chopped kale or Swiss chard | These heartier greens provide more fiber, minerals, and phytonutrients while maintaining their structure better during cooking. |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 265 |
| Total Fat | 8g |
| Saturated Fat | 2g |
| Cholesterol | 0mg |
| Sodium | 480mg |
| Carbohydrates | 39g |
| Fiber | 11g |
| Sugar | 7g |
| Protein | 12g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
