Go Back
speedy_vegetable_curry_30 minute vegetarian dinners

Speedy Vegetable Curry

A creamy and comforting vegetarian curry packed with tender vegetables and chickpeas in a fragrant coconut milk sauce. A complete meal in 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course dinner, Lunch
Cuisine vegan
Servings 4
Calories 390 kcal

Equipment

  • Large pot or deep skillet
  • Sharp knife
  • Cutting board
  • Measuring spoons
  • Can opener

Ingredients
  

  • 2 tablespoons coconut oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 tablespoon ginger grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground turmeric
  • 1 14 oz can diced tomatoes
  • 1 14 oz can coconut milk
  • 1 medium sweet potato diced
  • 1 can chickpeas drained and rinsed
  • 2 cups cauliflower florets
  • 2 cups fresh spinach
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Cooked rice for serving

Instructions
 

  • Heat coconut oil in a large pot over medium heat.
  • Add onion and cook until softened, about 5 minutes.
  • Add garlic, ginger, curry powder, and turmeric. Cook for 1 minute.
  • Add diced tomatoes, coconut milk, and sweet potato. Bring to a simmer.
  • Add chickpeas and cauliflower. Cook for 10-12 minutes until vegetables are tender.
  • Stir in spinach until wilted.
  • Season with salt and pepper.
  • Serve over rice, garnished with cilantro.