Veggie Curry

Serves 6.
Prep Time:
Total Time:

Just a moment please...

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Helpful Equipment:

Small food processor Dutch Oven

This is a filling and tasty homemade vegetable curry packed with potatoes, cauliflower, and chickpeas. This is a must try recipe!


2 tablespoons mild or hot curry powder
2 teaspoons garam masala
1/4 cup vegetable or coconut oil
1 large white onion, diced
12 ounces red potatoes, chopped
3 cloves garlic, minced
2 inches fresh ginger, peeled and grated
1 Serrano chile, minced
1 tablespoon tomato paste
1 (15 oz.) can diced tomatoes
1/2 head cauliflower, cut into 1-inch pieces
1 (14 oz.) can chickpeas, drained
2 cups water
1 1/2 cups frozen peas
1/2-1 cup coconut cream
Salt and pepper
Rice for serving


1) Toast curry powder and garam malasa in a small skillet over medium heat until fragrant, 1-2 minutes. Set aside for later.

2) Heat vegetable oil or coconut oil in a large sturdy Dutch oven over medium-high heat until it’s shimmering. Add onions and potatoes and cook until veggies start to brown, about 10 minutes.

3) Make a well in the center of the pan and add another tablespoon of oil if the pan is dry. Add garlic, ginger, chiles, and tomato paste to the center and for 30 seconds.

4) Stir in reserved, toasted curry and stir to combine. Add cauliflower and stir to combine. Continue to cook for a minute or two.

5) In a small food processor, pulse diced tomatoes with juice to make a light sauce. Add tomato sauce to pan along with water and chickpeas. Season with a big pinch of salt and stir together.

6) Increase heat and bring curry to a simmer. Reduce heat to medium, cover, and cook until cauliflower and potatoes are tender, about 10 minutes.

7) Stir in peas and coconut cream. Season to your liking. Serve curry over cooked basmati rice.