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–+ servings
Bright lemon vegetable curry in pot with chickpeas broccoli zucchini and peas.

Easy Lemon Vegetable Curry (Healthy One Pot Dinner)

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion chopped
  • 2 cloves garlic grated
  • 1 inch (2½ cm) fresh ginger grated - sub 1 teaspoon ground ginger
  • 2 teaspoons curry powder the yellow kind
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 can chickpeas 15 oz or 400 g can - drained and rinsed
  • 1 can coconut milk 15 oz or 400 g - we use a light coconut milk - sub half-and-half or a non-dairy creamer
  • 1½ cups (375 ml) chicken broth or vegetable broth
  • 1 large zucchini diced
  • 1 small broccoli head cut into florets
  • 1½ cups (220 g) frozen peas or snap peas
  • 3 handfuls spinach optional for extra greens
  • 1 teaspoon salt + black pepper + red pepper flakes for a spicy kick
  • 1 lemon the juice + 1 teaspoon zest
  • 1 handful toasted cashews for a crunchy topping
  • 2 cups cooked rice for serving + Greek yogurt and fresh cilantro/green onion tops

  • Build Flavor Base: Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. Sauté 1 medium onion for 3 minutes.
    Add 2 cloves garlic and 1 inch fresh ginger (both grated), 2 teaspoons curry powder, 1 teaspoon ground coriander, and 1 teaspoon turmeric, and cook 1 minute to toast the spices until fragrant.
    Step 1 Sautéing onions garlic ginger and spices for the curry base.
  • Add Chickpeas and Veggies: Add 1 can chickpeas (rinsed), 1 can coconut milk, 1½ cups chicken broth, 1 large zucchini (diced), and 1 small broccoli head (cut into florets).
    Season with 1 teaspoon salt and black pepper, then simmer for 15 minutes, stirring occasionally, until the veggies are tender-crisp.
    Step 2 Simmering chickpeas zucchini and broccoli in coconut milk broth mixture.
  • Finish with Greens: Stir in 1½ cups frozen peas and 3 handfuls spinach and cook 5 more minutes until the peas are tender.
    Step 3 Stirring peas and spinach into creamy simmered vegetable curry.
  • Taste & serve: Turn the heat off, stir in the zest and juice of 1 lemon then taste and adjust for salt. Serve in a bowl with rice, a dollop of Greek yogurt, fresh herbs, and 1 handful toasted cashews.
    Step 4 Adding lemon zest and juice to finish the creamy vegetable curry and serving with rice.
Substitutions
  • Onion → Shallots, leeks, green onions
  • Garlic → Garlic powder
  • Fresh ginger → Ground ginger
  • Curry powder → Garam masala
  • Ground coriander → Cumin, or omit
  • Turmeric → Ginger powder, curry powder
  • Chickpeas → White beans, lentils
  • Coconut milk → Half-and-half, cashew cream, oat creamer
  • Broth → Veg or chicken broth, water + bouillon
  • Zucchini → Yellow squash, diced carrots, eggplant
  • Broccoli → Cauliflower florets
  • Frozen peas → Snap peas, edamame
  • Spinach → Kale, Swiss chard but add earlier to soften
  • Lemon → Lime
  • Greek yogurt (for serving) → Low-fat Greek yogurt, Skyr, dairy-free yogurt
  • Cashews → Almonds, pumpkin seeds, pistachios
 
Tips
  • Toast your spices: Warm curry powder, ginger, and turmeric for a deeper, cozier flavor base.
  • Simmer gently: Keep it low so the veggies stay tender, not mushy.
  • Cut veggies evenly: Helps zucchini and broccoli cook at the same pace.
  • Don’t rush the lemon: Add zest and juice at the end to keep the citrus bright.
  • Adjust the creaminess: Light coconut milk = balanced; full-fat = richer. Add half-and-half at the end to avoid splitting.
  • Taste as you go: Curry powders vary—boost the amount for a bolder spice profile.
  • Use what you have: Swap in cauliflower, carrots, or snap peas for a flexible, budget-friendly meal.
  • Serve with something fresh: Yogurt, cilantro, or green onion add lift and brightness.
  • Store leftovers in an airtight container in the fridge for 3–4 days, or freeze them for up to 3 months.
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