Description
A vibrant and flavorful vegetable curry packed with a variety of spices, fresh vegetables, and herbs, simmered to perfection and served over rice with a dollop of creamy yogurt. This hearty and comforting dish is perfect for a wholesome vegetarian meal.
Ingredients
Scale
Spices
- 2 tbsp curry powder (mild or hot)
- 1 tsp allspice powder
- 1 tsp nutmeg powder (or 1/2 tsp freshly grated nutmeg)
- 1 1/2 tsp smoked paprika (substitute with sweet or ordinary paprika)
- 2 tsp dried thyme leaves (or 3 tsp fresh thyme leaves)
- 1 tsp cumin powder
- 3/4 tsp cayenne pepper (adjust to taste)
- 1 tsp pepper (white or black)
Vegetables and Herbs
- 1 large onion, diced (brown, white, or yellow)
- 1 large red chili/cayenne pepper, deseeded and finely sliced
- 2 large garlic cloves, minced
- 1 large red capsicum/bell pepper, chopped into 1.7cm (2/3″) pieces (~1.5 cups)
- 1 zucchini, diced (~1 cup)
- 2 cups sweet potato, cut into 1.5cm (3/5″) cubes (~225g/7.5oz)
- 2 cups cauliflower florets, small/medium (~180g/6oz)
- 3/4 cup frozen peas
- 2 handfuls baby spinach (optional)
- 1/2 cup finely chopped coriander/cilantro (leaves and stems), plus more for garnish
Liquids and Others
- 3 tbsp cooking oil
- 800g (28 oz) canned crushed tomato
- 2 cups (500 ml) vegetable or chicken broth
- Salt and pepper, to taste
- Yogurt (plain or Greek), for serving
- Basmati rice or white rice, for serving
Instructions
- Heat aromatics: Heat oil in a large pot over medium-high heat. Add minced garlic and diced onion, cooking for about 2 minutes until fragrant. Then add cayenne pepper and cook until the onions become translucent.
- Cook spices: Add the prepared spice mix (curry powder, allspice, nutmeg, paprika, thyme, cumin, cayenne, pepper) to the pot. Stir constantly and cook for 1 to 2 minutes until the spices become fragrant and form a wet paste. If the mixture is too dry, add a tiny splash of water or oil to prevent burning.
- Add fresh vegetables: Stir in the chopped capsicum (bell pepper) and diced zucchini. Cook for about 1 minute to slightly soften the vegetables and blend the flavors.
- Add liquids and root vegetables: Pour in the crushed tomatoes and broth, then add the cubed sweet potato and cauliflower florets. Stir well to combine, bring the mixture to a simmer, cover with a lid, and reduce heat to medium.
- Simmer and thicken: Let the curry simmer for 15 minutes or until the sweet potatoes are nearly soft. Then, remove the lid and continue simmering for an additional 10+ minutes until the sauce thickens slightly and the potatoes are fully tender.
- Add peas and greens: Stir in the frozen peas and cook for another 2 minutes. Add the chopped coriander and baby spinach, stirring until the spinach wilts and all ingredients are well incorporated.
- Season and serve: Adjust seasoning with salt and pepper to taste. Serve the vegetable curry hot over basmati or white rice, garnished with a dollop of yogurt and extra fresh coriander for added freshness.
Notes
- You can adjust the heat level by varying the amount of cayenne pepper or chili used according to your taste.
- Baby spinach is optional but adds a nice color and nutritional boost; feel free to substitute with other leafy greens such as kale or Swiss chard.
- Using vegetable broth keeps this dish vegetarian, but you can use chicken broth if preferred.
- This curry can be made gluten-free by ensuring all spices are pure and uncontaminated.
- Leftovers keep well for 2-3 days in the fridge and can be frozen for up to a month.
