Creamy vegetable curry is a delicious, healthy and warming dinner recipe served with rice for a gluten free dinner. Simple comfort food at its finest.
Ingredients
Full recipe with 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
– Carrots
– Potato
– Cauliflower florets
– Broccoli
– Peas
– Green beans
– Peppers. Red bell pepper, green or yellow pepper.
– Zucchini
– Mushrooms
– Spinach
– Kale - Onion.
- Garlic.
- Ginger.
- Spices: I used a combination of Garam Masala, paprika, ground coriander and a curry powder mix. Turmeric, cinnamon, cumin, cardamom and paprika will all work too.
- Coconut milk. If you aren’t concerned about the curry being vegan, heavy cream can also be used.
- Vegetable stock. Chicken broth / stock can also be used.
- Tomato paste.
- Salt and pepper.
How to make vegetable curry
- 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.
- Make the curry base: While the vegetable are roasting, make the curry base. Heat a large pot or Dutch oven over medium high heat. Fry finely diced onion, garlic and ginger in a splash of oil until fragrant. Add the spices and tomato paste, stir together 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.
- 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 basmati rice, fresh coriander/cilantro and chopped chillies (optional).
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
Curry recipes
- Easy Creamy Tomato Chickpea Curry
- Butternut squash curry with crispy chickpeas
- Cauliflower korma curry
Creamy vegetable curry
Creamy vegetable curry is a delicious, healthy and warming dinner recipe served with rice. Simple comfort food at its finest.
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Servings: 6
Calories: 235kcal
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
That was the best curry I’ve made. Fresh, flavoursome and easy.
What a lovely compliment, thank you!
Simply delicious, great flavor. Thank you for posting.
Freezing dishes with milk or cream usually isn’t recommended. Does freezing change the consistency of this curry?
I haven’t add any issues with this curry changing consistency. If it does, add a teaspoon of cornstarch mixed with water to it as it reheats.
Hi, will be cooking this soon. There’s sure to be more than we can eat. Can leftovers be frozen.?
Absolutely.