Vegetable Curry Recipe - Weekend at the Cottage

Vegetable Curry Recipe

Ingredients

Directions

  1. Roast the spaghetti squash: Preheat the oven to 350°F. After halving and seeding the squash, rub the flesh with a drizzle of extra virgin olive. Season with salt and pepper before inverting on a parchment-lined baking sheet, then transfer to the oven and bake for 1 hour, or until flesh is soft and tender.
  2. Prepare spice mix: place all of the ingredients into a small bowl and stir to combine. Set aside.
  3. Pour the puréed tomato and coconut milk into a bowl or tall canister, and combine using an immersion blender.
  4. Prepare the vegetable curry: Place a Dutch oven on medium-high heat. Add the coconut oil and melt. As soon as the oil shimmers, add the onions, stir and cook until slightly softened. Stir in the garlic, ginger and green chili and cook until soft and fragrant.
  5. Add the cauliflower, potatoes and carrots, stir, cover and cook for 10 minutes. Once the vegetable are slightly softened, stir in the spices, then add the coconut milk and puréed tomato mixture. Stir, cover and cook for another 10 minutes or until vegetables are hot and the sauce is bubbling.
  6. Reduce heat to a simmer. Add the tomato, zucchini and chickpeas. Try the sauce and add salt to taste. Cover and cook for 20 minutes.
  7. Turn heat off. Add the lime juice, scallions and cilantro. Stir, taste and adjust seasoning with salt and pepper.
  8. To serve: Draw the flesh of the cooked spaghetti squash away from the skin and transfer the flesh into a small service bowl. Add a small amount of the squash to the bottom of a soup bowl or soup plate. Ladle two or three scoops of the vegetable curry overtop. Garnish with chopped scallions and cilantro. Serve immediately.
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Vegetable Curry Recipe

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Assorted vegetables flavoured with a blend of fragrant spices, coconut milk and tomato…

  • clock icon
    60 MIN
  • 8 SERVINGS
Vegetable Curry Recipe

Try this VEGETABLE CURRY RECIPE and enjoy delicious and healthy!

This VEGAN VEGETABLE CURRY is absolutely incredible! Feel free to PIN this keeper recipe to one of your favourite PINTEREST boards. It’s probably a good idea to also BOOKMARK this page for future reference and share it with your friends too. Everyone should try this recipe – it certainly is one for the books.

Truth – I made this recipe for the first time with family in my midst. I knew I could count on them to provide valuable feedback. Everyone mentioned how absolutely amazing this completely vegan meal turned out.

Dare – Make this and try to not have at least two helpings of rich, remarkably flavourful curry. It’s so pleasing, I watched with delight as my family went back to the pot for second helpings. You know me, I’m proud to admit I had three.

Here’s what goes into the best VEGAN VEGETABLE CURRY you’ll ever make:

THE SPICE MIX

Vegan Vegetable Curry

We played around with an assortment of spices for this recipe, and in a way created my own curry powder blend. Head HERE to read a great article on the history of CURRY SPICE MIXES – fascinating!

Our homemade curry powder blend contains readily available ground spices that are mixed together before adding to the recipe. Nothing could be more simple. I suggest making the recipe for the first time without adjusting quantities.

THE VEGETABLES

Vegan Vegetable Curry

The vegetables used in this recipe were chosen for their flavour and texture. I love the way the softer veggies break down a bit to blend with the onion, garlic and ginger. The harder veggies like cauliflower, carrot and potatoes hold their shape which is awesome too!

There’s no doubt I’ll be making this VEGAN VEGETABLE CURRY again and again. I’m already thinking about what I might like to add the next time around. I bet celeriac, turnip, rutabaga, kale and spinach will all add tasty layers of flavour. Feel free to add your favourite vegetables to this mix too.

“Hey, Nik… what about that Thai green chili?” OK, it’s a little spicy, but not too spicy. When my family sat down to enjoy it, they assured me ‘the spice level was perfect.’ Next time I make the recipe, I may add one more!

THE SQUASH

Vegan Vegetable Curry

In preparing to make this curry, I was all gung-ho to cook up some basmati rice flavoured with saffron thinking it would make the perfect base for this saucy, stewed vegetable treat.

Vegan Vegetable Curry

Instead, I roasted a spaghetti squash and now think this to be the only way to serve it, with the cooked squash soaking up the curry. It’s all quite fabulous.

Vegan Vegetable Curry

When something tastes as good as this, I immediately think of calling friends and family to the table for a dinner party! In thinking about the complete meal idea, this recipe deserves an equally memorable starter and dessert. To begin, try our FALL SALAD WITH KALE AND PLUMS, and after everyone has enjoyed our VEGAN VEGETABLE CURRY, finish things off with our SPICED PARSNIP CAKE.

VEGAN VEGETABLE CURRY is a must-make complete dinner idea sure to please.

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Vegetable Curry Recipe

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Products used in this recipe

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Vegetable Curry Recipe

Ingredients

  • 1 spaghetti squash, halved and seeded
  • drizzle extra virgin olive oil
  • salt and pepper
  • For the spice mix:
  • 1 tablespoon cinnamon
  • 1 tablespoon coriander
  • 1 tablespoon cumin
  • 1 tablespoon curry powder
  • ½ teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • ½ teaspoon cloves
  • For the curry:
  • 2 tablespoons coconut oil
  • ½ sweet white onion, finely diced
  • 3 cloves garlic, finely diced
  • 1 2-inch piece ginger, peeled and grated
  • 1 Thai green chili pepper, seeded and finely diced
  • 2 cups puréed tomato
  • 1 can coconut milk
  • ½ head cauliflower, cut into florets
  • 1 sweet potato, peeled and diced
  • 1 russet potato, peeled and diced
  • 3 carrots, peeled and diced
  • 1 field tomato, seeded and diced
  • 1 zucchini, diced
  • 1 can chickpeas, drained
  • juice from 1 lime
  • 3 green onions chopped
  • 2 tablespoons fresh cilantro, finely chopped
  • salt and pepper to taste

Directions

  1. Roast the spaghetti squash: Preheat the oven to 350°F. After halving and seeding the squash, rub the flesh with a drizzle of extra virgin olive. Season with salt and pepper before inverting on a parchment-lined baking sheet, then transfer to the oven and bake for 1 hour, or until flesh is soft and tender.
  2. Prepare spice mix: place all of the ingredients into a small bowl and stir to combine. Set aside.
  3. Pour the puréed tomato and coconut milk into a bowl or tall canister, and combine using an immersion blender.
  4. Prepare the vegetable curry: Place a Dutch oven on medium-high heat. Add the coconut oil and melt. As soon as the oil shimmers, add the onions, stir and cook until slightly softened. Stir in the garlic, ginger and green chili and cook until soft and fragrant.
  5. Add the cauliflower, potatoes and carrots, stir, cover and cook for 10 minutes. Once the vegetable are slightly softened, stir in the spices, then add the coconut milk and puréed tomato mixture. Stir, cover and cook for another 10 minutes or until vegetables are hot and the sauce is bubbling.
  6. Reduce heat to a simmer. Add the tomato, zucchini and chickpeas. Try the sauce and add salt to taste. Cover and cook for 20 minutes.
  7. Turn heat off. Add the lime juice, scallions and cilantro. Stir, taste and adjust seasoning with salt and pepper.
  8. To serve: Draw the flesh of the cooked spaghetti squash away from the skin and transfer the flesh into a small service bowl. Add a small amount of the squash to the bottom of a soup bowl or soup plate. Ladle two or three scoops of the vegetable curry overtop. Garnish with chopped scallions and cilantro. Serve immediately.

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