Main Dishes

30-Minute Vegetable Curry

Savory blend of cauliflower, carrots, potatoes, and chickpeas simmered in a creamy coconut curry sauce.
Recipe by Michigan Fitness Foundation
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Makes6 servings
Total timeTotal30 minutes
Prep 10 minutes Cook 20 minutes
Prep 10 minutes Cook 20 minutes
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Ingredients

Makes 6 servings. Check items off as you go.
  • 1 tablespoon coconut oil
  • 2 garlic cloves, minced or 1 tablespoon jarred minced garlic
  • 3 cups cauliflower florets (about 1 small to medium cauliflower)
  • 1 large potato, cut into bite-sized pieces
  • 3 medium carrots, peeled and sliced
  • One (13.5-ounce) can coconut milk
  • 1 cup vegetable broth or water
  • 2 tablespoons peanut butter
  • 1 tablespoon low-sodium soy sauce
  • 1 ½ teaspoons curry powder
  • 2 tablespoons tomato paste
  • One (15-ounce) can chickpeas, drained and rinsed
  • 1 bell pepper, cut into 1 ½ inch pieces
  • ½ cup frozen peas

Directions

  1. Heat oil in a large, deep-sided skillet over medium heat. Add the garlic. Cook for 2 minutes.
  2. Add cauliflower, potato, and carrots. Cook for 5 minutes, stirring a few times.
  3. Add coconut milk, broth, peanut butter, soy sauce, curry powder, and tomato paste in a bowl and whisk until smooth.
  4. Pour sauce mixture into the skillet. Stir until vegetables are well coated. Allow sauce to simmer for about 8-10 minutes, until vegetables are tender.
  5. Add chickpeas and bell pepper. Cook for 5 more minutes.
  6. Add peas. Cook until heated through.
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