Easy Vegan Veggie Curry

This Easy Breezy Veggie Curry is a delicious, hearty, and nourishing dish that brings warmth to any meal. With a beautiful blend of carrots, potatoes, broccoli, and spinach, it’s packed with fiber, protein, and colorful veggies. The creamy carrot-curry base elevates the flavor with a comforting blend of spices that balances perfectly with the fresh vegetables. Serve it over brown rice for a satisfying meal that’s both elegant and easy to prepare.

Perfect for a cozy dinner or an impressive addition to your meal prep routine, this veggie curry is sure to become a new favorite.

Why You’ll Love Easy Breezy Veggie Curry

  • Rich in Flavor: A creamy carrot-curry base infuses the vegetables with a delicious, spiced flavor.
  • Nutritious: Packed with plant-based protein, fiber, and essential vitamins.
  • Easy to Make: Straightforward ingredients and simple steps.
  • Versatile: Great with or without rice, and customizable with your favorite veggies.
  • Perfect for Meal Prep: Keeps well, making it ideal for leftovers.

What You Need to Make Easy Breezy Veggie Curry

For specific ingredient amounts, see the recipe card below.

  • Vegetables: Carrots, onion, garlic, ginger, russet potato, cauliflower, broccoli, diced tomatoes, chickpeas, peas, and spinach.
  • Spices and Seasonings: Curry powder and sea salt.
  • Broth: Low-sodium vegetable broth for a rich, savory base.
  • Optional Toppings: Fresh cilantro and cooked brown rice for serving.

How to Make Easy Breezy Veggie Curry

  1. Prepare the Carrot Base
    Add the chopped carrots and 2 cups of vegetable broth to a sauce pot. Bring to a boil, then reduce the heat and let simmer for 6-8 minutes, or until the carrots are fork-tender. Transfer the cooked carrots to a blender, add curry powder and salt, and blend until smooth and creamy.
  2. Sauté the Aromatics
    In a large non-stick skillet over medium heat, sauté the chopped onion for about 4 minutes, until translucent. Add 2 tablespoons of water or vegetable broth as needed to prevent sticking. Add the garlic and ginger, cooking for 1 additional minute until fragrant.
  3. Cook the Potatoes and Cauliflower
    Add the cubed potatoes and the remaining 1½ cups of broth. Cover, bring to a boil, then reduce to a simmer and cook for 4 minutes. Stir in the cauliflower, cover, and cook for another 4 minutes until the potatoes are fork-tender.
  4. Add Remaining Ingredients
    Stir in the broccoli, diced tomatoes, chickpeas, peas, and the creamy carrot mixture. Cook for 4-6 minutes, stirring occasionally, until the broccoli is tender and all ingredients are heated through. Add the spinach, stirring until it wilts into the curry. Adjust seasoning with additional curry powder or salt to taste.
  5. Serve
    Serve hot, garnished with chopped fresh cilantro if desired, over a bed of cooked brown rice.

Commonly Asked Questions

Can I add more protein to this curry?

Yes! Try adding cubed tofu or a handful of lentils to increase the protein content.

Can I make this curry spicier?

To add a kick, include a pinch of cayenne pepper or add more ginger for extra warmth.

How long will leftovers last?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave before serving.

Can I use different vegetables?

Absolutely! Feel free to use any vegetables you enjoy, like zucchini, bell peppers, or green beans.

Can I make this recipe gluten-free?

Yes, this veggie curry is naturally gluten-free. Just ensure that any additional toppings or sides are also gluten-free.

Easy Vegan Veggie Curry Recipe – Carrot and Chickpea

This vegan veggie curry is packed with carrots, broccoli, potatoes, and a creamy carrot-curry base. An easy, flavorful, and nutritious meal for any occasion!

Ingredients
  

  • 2 cups peeled and roughly chopped carrot
  • 3 1/2 cups low sodium vegetable broth divided
  • 1 tablespoon curry powder
  • ½ teaspoon sea salt
  • 1 onion chopped
  • 4 cloves garlic minced
  • 2 teaspoons minced fresh ginger or from a squeeze tube
  • 1 large russet potato peeled and cut into ½ inch cubes
  • 2 cups cauliflower florets cut into bite sized pieces
  • 2 cups broccoli florets cut into bite sized pieces
  • 1 14.5 ounce can diced tomatoes
  • 1 15.5 ounce can low sodium chickpeas
  • 1 cup frozen peas
  • 5 ounces baby spinach
  • Chopped fresh cilantro (optional)
  • Cooked brown rice (optional)

Instructions
 

  • Add the carrots and 2 cups of broth to a sauce pot and bring to a boil. Reduce the heat and let simmer for 6-8 minutes until carrots are fork tender. Transfer to a blender, add the curry powder, and salt, blend until smooth and creamy.
  • Heat a large non-stick skillet over medium heat. Add the onion and saute for 4 minutes until the onion is translucent. Add 2 tablespoons of water or vegetable broth as needed to prevent onion from sticking to the skillet. Add garlic and ginger, and saute one additional minute until fragrant.
  • Add the potatoes and the remaining 1 ½ cups broth, cover and bring to a boil, reduce to a simmer and let cook for 4 minutes. Add the cauliflower, stir to combine, cover and cook another 4 minutes until the potatoes are fork tender.
  • Add the broccoli, tomatoes, chickpeas, peas, and carrot mixture, mix to combine everything and let cook for 4-6 minutes until broccoli is tender and everything is heated through. Add the spinach and stir until the spinach is wilted and mixed in with everything. Season with more curry powder and salt to taste.
  • Serve hot garnished with cilantro over brown rice, if using.
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