Vegetable Curry

A simple, satisfying favorite.

Why You'll Love This Recipe

• Cozy, warming, deeply flavorful.
• Naturally vegan and gluten-free.
• Customizable to seasonal veg.
• Better the next day.
• Crowd-pleaser.

Ingredient Notes

• Garam masala is the warm-spice blend that makes it taste curried.
• Full-fat canned coconut milk (Chaokoh, Aroy-D) is creamiest.
• Yukon Golds hold their shape.

Ingredient Substitutions

• Add chickpeas or lentils for more protein.
• Sub butternut squash for potato.
• Spinach in last 2 minutes.

Equipment Needed

• Large Dutch oven
• Saucepan for rice

Prep Tips

• Cut veg uniformly for even cook.
• Have all spices measured — they all go in fast.

Instructions

1. 1

   Gather and prep: 1 cauliflower, 1 potatoes, 1 cup peas, 1 medium onion, diced, 3 cloves garlic, minced, 1 ginger, 1 tsp curry powder, 1 cup coconut milk. mince the garlic, dice the onion, grate the ginger, and chop the vegetables into even pieces before you start cooking.

2. 2

   Sauté aromatics with curry.

3. 3

   Add veg and coconut milk.

4. 4

   Simmer 25 min.

5. 5

   Serve over rice.

Artsi Pro Tips

• BLOOM the spices in hot fat — releases aromas instead of dusty flavor.
• Full-fat coconut milk only — light is watery.
• Lime at the end brightens.

Common Mistakes

• Skipping spice bloom — dusty curry.
• Light coconut milk — sad watery sauce.
• Overcooking — mushy veg.

Recipe Tags