• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Simply Delicious

  • Home
  • Recipes
    • Quick and Easy
    • Dinner Recipes
    • Lunch
    • Chicken Recipes
    • Meat
    • Baking Recipes
    • Dessert Recipes
    • Vegetarian
    • Gluten Free
  • Videos
  • In My Pantry
  • Reviews
  • Contact
  • About
    • Privacy Policy
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest

Home » Recipes » Easy creamy vegetable curry

Easy creamy vegetable curry

September 25, 2020 by Alida Ryder 2 Comments

Pin174
Share9
183 Shares
Jump to Recipe Print Recipe

Creamy vegetable curry is a delicious, healthy and warming dinner recipe served with rice. Simple comfort food at its finest.

Easy creamy vegetable curry with rice

Ingredients

Full recipe + amounts can be found in the recipe card below. 

  • Vegetables of your choice (I usually use a combination of any of these) :
    – Sweet potato
    – Butternut squash
    – Pumpkin
    – Potato
    – Cauliflower
    – Broccoli
    – Peas
    – Green beans
    – Peppers
    – Zucchini
    – Mushrooms
    – Spinach
    – Kale
  • Onion. 
  • Garlic.
  • Ginger.
  • Spices: I used a combination of Garam Masala, paprika, ground coriander and a curry powder mix. Any Indian spices you like will will work.
  • Coconut milk / Heavy cream.
  • Vegetable stock. 
  • Tomato paste.
  • Salt and pepper.

Vegetable curry ingredients

How to make vegetable curry

  1. Roast the vegetables: Cut the vegetables in similar-sized chunks. I always chop the peppers a little smaller since I prefer them that way. Very large cauliflower/broccoli florets can be halved/quartered. Place the vegetables (except for the spinach) on a large sheet pan and drizzle with olive oil. Season with salt then place in the oven and allow to roast for 30 minutes until caramelized and golden.
  2. Make the curry base: While the vegetable are roasting, make the curry base. Fry finely diced onion, garlic and ginger in a splash of oil until fragrant. Add the spices and tomato paste and allow to cook for a minute then pour in the stock. Scrape any sticky bits off the bottom of the pot then pour in the coconut milk/cream. Season with a pinch of sugar (optional), salt and pepper and allow to simmer. Cook for 10 minutes until the sauce has reduced and coats the back of a spoon.
  3. Combine and serve: Add the roasted vegetables to the curry sauce along with the baby spinach and allow to cook for 5-10 minutes, adding more stock if necessary. Adjust seasoning and serve with rice, fresh coriander/cilantro and chopped chillies (optional).

Vegetable curry ingredients in pot.

Can I freeze vegetable curry?

Yes, this curry freezes very well. Allow the cooked curry to cool completely then transfer to freezer-safe containers or freezer bags. Freeze for up to 3 months. Thaw completely then reheat in a saucepan set over medium heat. Add more stock or coconut milk if necessary.

What to serve with curry

  1. Quick and easy curry rice
  2. Cheese-stuffed Naan bread
  3. Cucumber salad

Creamy vegetable curry

Curry recipes

  1. Easy Creamy Tomato Chickpea Curry
  2. Butternut squash curry with crispy chickpeas
  3. Cauliflower korma curry
Creamy vegetable curry

Creamy vegetable curry

Creamy vegetable curry is a delicious, healthy and warming dinner recipe served with rice. Simple comfort food at its finest.
4.67 from 6 votes
Print Pin Rate
Course: Dinner
Cuisine: Indian
Keyword: Vegetable curry, vegetable curry indian, vegetable curry recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Calories: 235kcal
Author: Alida Ryder

Ingredients

  • 500 g (1lb) sweet potato (butternut/pumpkin can also be substituted)
  • 700 g (1.5lb) cauliflower (broccoli)
  • 1 red pepper diced
  • 1 yellow pepper diced
  • 4 large zucchini roughly chopped
  • 200 g (7oz) baby spinach
  • 1 onion finely chopped
  • 4 garlic cloves crushed
  • 1 tsp crushed ginger
  • 2 tbsp Garam Masala
  • 1 tsp paprika
  • 1 tsp coriander
  • 2 tsp curry powder / spices of your choice (cumin, cardamom, a curry mix, etc)
  • 1 tbsp tomato paste
  • 1 cup vegetable stock
  • 400 g coconut milk alternatively use heavy cream
  • pinch of sugar
  • salt and pepper to taste

Instructions

  • Cut the vegetables in similar-sized chunks. I always chop the peppers a little smaller since I prefer them that way.
  • Very large cauliflower/broccoli florets can be halved/quartered. Place the vegetables (except for the spinach) on a large sheet pan and drizzle with olive oil.
  • Season with salt then place in the oven and allow to roast for 30 minutes until caramelized and golden. 
  • While the vegetable are roasting, make the curry base. Fry finely diced onion, garlic and ginger in a splash of oil until fragrant.
  • Add the spices and tomato paste and allow to cook for a minute then pour in the stock.
  • Scrape any sticky bits off the bottom of the pot then pour in the coconut milk/cream. Season with a pinch of sugar (optional), salt and pepper and allow to simmer.
  • Cook for 10 minutes until the sauce has reduced and coats the back of a spoon.
  • Add the roasted vegetables to the curry sauce along with the baby spinach and allow to cook for 5-10 minutes, adding more stock if necessary.
  • Adjust seasoning and serve with rice, fresh coriander/cilantro and chopped chillies (optional). 

Nutrition

Calories: 235kcal | Carbohydrates: 39g | Protein: 8g | Fat: 6g | Saturated Fat: 5g | Sodium: 361mg | Potassium: 1532mg | Fiber: 10g | Sugar: 14g | Vitamin A: 16352IU | Vitamin C: 170mg | Calcium: 128mg | Iron: 3mg
Pin174
Share9
183 Shares

Filed Under: Dinner Recipes, Gluten Free, Recipes, Vegetarian Tagged With: comfort food, Curry, curry recipe, dinner, Easy dinner, easy healthy vegetable soup, Gluten Free, health, healthy, healthy recipe, keto, low carb, meat free, Vegan, vegetable curry, vegetarian

Subscribe

Previous Post: « Pasta Puttanesca
Next Post: Easy hot honey chicken thighs »

Reader Interactions

Comments

  1. Sue Leatherdale

    December 19, 2020 at 5:28 PM

    Hi, will be cooking this soon. There’s sure to be more than we can eat. Can leftovers be frozen.?

    Reply
    • Alida Ryder

      January 4, 2021 at 3:29 PM

      Absolutely.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi! I'm Alida, mom of twins and creator of Simply Delicious. I hope to encourage a love for cooking by creating fool-proof recipes that are easy and delicious. Read More…

Conversion Chart

Simply Delicious conversion chart

DMCA Protection

Website Content Protection

Copyright © 2021 Simply Delicious on the Foodie Pro Theme Privacy

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkPrivacy policy