30 Minute Indian Vegetarian Curry
This quick and easy Indian vegetarian curry is packed with flavor and healthy ingredients. It's perfect for a weeknight dinner and can be customized with your favorite vegetables.
Equipment
- Large skillet or pot
- Can opener
- Measuring spoons
- Measuring cups
- Cutting board
- Sharp knife
- Stirring spoon
Ingredients
- 1 tablespoon vegetable oil
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon ginger grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper optional
- 1 can 14 oz diced tomatoes
- 1 can 14 oz chickpeas, drained and rinsed
- 1 can 14 oz coconut milk
- 2 cups mixed vegetables e.g., cauliflower, peas, carrots, potatoes
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat the oil in a large skillet or pot over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic, ginger, curry powder, cumin, coriander, turmeric, and cayenne (if using). Cook for 1-2 minutes until fragrant.
- Stir in the diced tomatoes, chickpeas, and coconut milk. Bring the mixture to a simmer.
- Add the mixed vegetables and cook until they are tender, about 10-15 minutes. If the curry becomes too thick, add a little water or vegetable broth.
- Season with salt and pepper to taste.
- Serve the curry hot over rice or with naan bread. Garnish with fresh cilantro.
Notes
- Customize the vegetables based on your preferences or what you have on hand.
- For a creamier curry, use full-fat coconut milk. For a lighter version, use low-fat coconut milk or replace some with vegetable broth.
- Adjust the spice level by adding more or less cayenne pepper.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- To make this recipe vegan, ensure the vegetable oil is vegan-friendly.
- For a complete meal, serve with rice or naan bread, and a side salad or raita (Indian yogurt sauce).