Easy Vegetarian Curry

This easy vegetarian curry can be yours in under 30 minutes! It’s a tasty curry recipe with sweet potatoes, cauliflower and roasted chickpeas. This easy veggie curry is perfect for meatless Monday!

I don’t know about you guys, but our spring is looking a lot like winter these days. The snow JUST KEEPS FALLING. Mind you, it’s not heaps and heaps of snow, but it’s falling nonetheless. I’m soooo ready to ditch the winter gear and frolic in the sunshine. Itching for it. I truly think it’ll make this whole social isolation thing a lot easier, if I can spend more time outside, even if it’s in our backyard!

How have you guys been passing the time? If you’re a parent with young kids like me, your whole day is a circus. Every day around 3pm I start aching for my quiet evening on the couch, tapping away at my computer, maybe a glass of wine in hand. Etienne and I have been re-watching all the Star Wars movies and we’re loving it. I highly recommend it!

So, although I’m longing for spring and summer, the snow outside still has me making all of the cozy foods. We’ve been improvising a lot with the random veggies and pantry items we have on hand. This easy veggie curry was born out of a “throw it all together’ night.

What goes into this easy vegetarian curry?

While you can customize this curry however you like based on the availability of certain items, I threw in cauliflower florets, sweet potato chunks and chickpeas. I actually roasted the chickpeas and added them to the curry at the very end, because I just LOVE roasted chickpeas. So crunchy!

This dish is yours under 30 minutes, and its even quicker if you have everything cut up and ready to go before you start.

How do you make it?

Start by sautéing the onions in a little bit of olive oil, followed by the garlic and red curry paste. I usually keep a tub of this curry paste in my fridge, because I ADORE red curry, and we use it all of the time!

Letting the paste heat up a little in the pan brings out the flavours and fragrance, which in turn makes your kitchen smell heavenly! Half the fun of cooking is the wonderful aromas, don’t you think!?

After letting these ingredients heat up a little, add the sweet potatoes, cauliflower and coconut milk.

I always use full fat coconut milk (hello creamy) but feel free to sub in light coconut milk in this recipe! 

Cover the curry with a lid, letting a little gap in on the side to let steam escape, and turn the heat down to medium-low for about 20 minutes, so everything can simmer away and get nice and fork-tender. This is usually the time when I get my rice going and roast the chickpeas! They take about 20-25 minutes in the oven, at 400 F to get nice and crispy!

If the chickpeas are cooked before you add it to the curry, you’ll have to hold yourself back from devouring the whole pan!!!

What do you serve with this easy vegetarian curry?

We love to make my easy coconut rice to go along with simple curry dishes like this one, but you could also serve it over quinoa, a bed of spinach leaves or any other base you enjoy!

Since we’re all getting creative these days with our pantry staples, feel free to take this recipe and make it the way you want. Throw in squash, broccoli florets, diced peppers or any other veggie you have on hand.

Save this one for when you need a quick dinner win! 

PS – stay tuned for next week’s 3-ingredient recipe! Take care.

Some other easy 30-minute meal ideas:

• cheesy Mexican quinoa casserole
• veggie and sausage pasta skillet
• easy Thai basil chicken

Easy Vegetarian Curry

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5 from 8 reviews

• Author: Katherine | Love In My Oven
• Total Time: 30 minutes
• Yield: 3-4 servings 1x

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Description

This easy vegetarian curry can be yours in under 30 minutes! It’s a tasty curry recipe with sweet potatoes, cauliflower and roasted chickpeas. This easy veggie curry is perfect for meatless Monday!

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Ingredients

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• 2 tbsp olive oil, divided
• 1/2 yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1–2 tbsp Thai red curry paste*
• 1 medium sweet potato, cut into 1″ chunks (~2 cups)
• 2 cups cauliflower florets
• 1 can (400mL) full-fat coconut milk**
• 2 cups chickpeas, drained and rinsed
• 1/2 tsp sea salt
• optional: cilantro, lime for garnish

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Instructions

1. Warm 1 tbsp of the olive oil in a large skillet over medium-high heat, then add the diced onion. Sauté the onion for a few minutes, then add the garlic and sauté for an additional minute. Add the fresh ginger and curry paste an stir for one more minute.
2. Add the sweet potato chunks and cauliflower florets, and pour in the coconut milk. Turn the heat to medium-low, and cover the skillet with a lid, leaving a bit of a gap for steam to escape. Simmer the curry for 15-20 minutes, or until the potato and cauliflower are fork tender.
3. Preheat the oven to 400 F and scatter the chickpeas all over the baking sheet. Use a paper towel to rub the chickpeas until thoroughly dry. Discard any peels that come off in the process. Drizzle the remaining tablespoon of olive oil over the chickpeas and rub it over the chickpeas. Place the chickpeas in the oven and roast for 15-20 minutes, or until crispy. Remove the tray halfway to shake the chickpeas around before placing them back in the oven. Once crispy, sprinkle with sea salt.
4. When the curry is cooked, serve over rice, quinoa or on its own, topping with the crispy chickpeas!

Leftover curry can be kept in an airtight container, in the fridge, for 2-3 days. The chickpeas will not stay crispy after a day or so but they’re still tasty!

Notes

*1 tbsp is recommended for those sensitive to spice. We love our spice, so 2-3 tbsp is ideal for us!

**Full-fat coconut milk will yield a creamier curry, but feel free to sub with light coconut milk

***Substitute the vegetables for any others you have on hand. Think zucchini, broccoli, snap peas, peppers

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: curries
• Method: skillet
• Cuisine: Thai

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