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Indian Recipes with easy and healthy meals

Indian Vegetarian Recipes

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 3 cloves garlic grated
  • 1 teaspoon ginger grated
  • 2 teaspoon curry powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon salt or more to taste
  • 1 cup (250 grams) vegetable broth
  • 1 can (14-oz) (1 can (400 grams)) coconut milk
  • 1 can (15-oz) (1 can (400 grams)) crushed tomatoes
  • 2 cups (260 grams) sweet potatoes diced
  • 2 cups (160 grams) broccoli florets
  • 1 cup (140 grams) green peas
  • 1 cup (140 grams) bell pepper chopped
  • 4 cups (120 grams) spinach
  • 1 teaspoon garam masala

SERVE WITH

  • Warm 2 tablespoons olive oil in a large pot. Add 1 medium onion (chopped) and fry it on medium heat for 3 minutes, stirring often.
    Add 3 cloves garlic and 1 teaspoon ginger (grated), and fry them for one more minute.
    fried onion and ginger in a casserole
  • Add 2 teaspoon curry powder, 1 teaspoon turmeric powder, 1 teaspoon ground cumin, ½ teaspoon ground coriander, ½ teaspoon black pepper, ¼ teaspoon red pepper flakes, and 1 teaspoon salt.
    Stir and toast the spices for one minute until you smell their fragrant aroma.
    mixed spices and onion in a pot
  • Add 1 cup vegetable broth, 1 can (14-oz) coconut milk, 1 can (15-oz) crushed tomatoes, 2 cups sweet potatoes (diced), 2 cups broccoli florets, 1 cup green peas, and 1 cup bell pepper (chopped).
    vegetables in a white pot
  • Stir, cover with a lid, bring to a boil, crack the top open, lower the heat, and simmer for about 20 minutes, or until the sweet potatoes are fork-tender.
    vegetables in a curry sauce
  • Add 4 cups spinach, stir, and simmer for a few more minutes until they wilt.
    spinach in a vegetable curry
  • Turn the heat off, and stir in 1 teaspoon garam masala.
    Taste and adjust for salt and spices, adding more if you want a bolder vegetable curry.
    garam masala on vegetable curry
  • Serve in a bowl with freshly squeezed lemon juice, fresh coriander, boiled or steamed basmati rice or delicious garlic and oil naan.
    Vegetable curry with lemon
Nutrition information is an estimate for 1 large serving of vegetable curry out of 4 servings.
SUBSTITUTIONS
- Olive oil: substitute coconut oil, avocado oil, or another vegetable oil.
- Sweet potato: substitute potatoes, eggplant, carrots, butternut squash, pumpkin, kabocha squash, or other orange-fleshed squashes.
- Red bell pepper: substitute green and yellow bell peppers or mushrooms.
- Peas: substitute chickpeas, snap peas, green beans, or black beans.
- Broccoli: substitute cauliflower or cabbage.
- Spinach: substitute kale, bok choi, or Swiss chard.
TIPS
Veggies: you can use fresh or frozen vegetables and mix and match them based on your preference.
Spices: remember that spice intensity varies based on the brand of your spices and how long you have kept them in your pantry. Our amounts are suitable for most people; however, taste and adjust with more spices if you want a stronger curry.
STORAGE
Make ahead: this vegetable curry is a wonderful recipe to make ahead and keep in the fridge. It's perfect for meal prep because its flavor improves one or two days after it's made. If you plan to use this recipe for meal prep, we advise slightly undercooking the veggies.
Refrigerator: keep leftovers in an airtight container in the fridge for four days.
Freezer: let the curry cool down completely, then transfer it to a freezer-friendly container and freeze for up to 3 months.
Thaw & reheat: defrost it in the fridge over several hours, or pop it in the microwave for a few minutes. Reheat in the microwave or on a pot on the stove. If too dense, add a dash of water.
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