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30-Minute Vegetable Curry

30-Minute Vegetable Curry

Savory blend of cauliflower, carrots, potatoes, and chickpeas simmered in a creamy coconut curry sauce.
Michigan Fitness Foundation
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dishes, Sides
Cuisine Indian
Servings 6

Ingredients
  

  • 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

Instructions
 

  • Heat oil in a large, deep-sided skillet over medium heat. Add the garlic. Cook for 2 minutes.
  • Add cauliflower, potato, and carrots. Cook for 5 minutes, stirring a few times.
  • Add coconut milk, broth, peanut butter, soy sauce, curry powder, and tomato paste in a bowl and whisk until smooth.
  • 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.
  • Add chickpeas and bell pepper. Cook for 5 more minutes.
  • Add peas. Cook until heated through.

Notes

Try This
  • Serve over brown rice or whole-grain noodles.
  • For extra flavor, add hot sauce, sriracha, or fresh lime juice. 
 
Change it Up!
  • Vegetable oil can be substituted for coconut oil. 
  • Try other veggies like eggplant, zucchini, onion, or broccoli. 
 
Food Safety Tip
  • Refrigerate leftovers and eat them within 3 days. Reheat until hot and steaming (165 F) before eating. 
Keyword 30 minutes or Less, Easy, Vegetables