Easy Vegetarian Curry

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Easy Vegetarian Curry

Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 8

Ingredients

  • 2 tbsp ghee or coconut or olive oil
  • 1 brown onion diced
  • 2 cloves garlic crushed
  • 2 cm piece ginger grated
  • 1 tsp turmeric
  • 1 tsp cumin ground
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • ½ tsp ground cardamom
  • 1 tbsp curry powder
  • 3 tbsp tomato paste or a large tin of crushed tomatoes
  • 3 cups vegetable stock
  • 400 ml coconut milk
  • 6-8 cups chopped vegetables cauliflower, sweet potato, eggplant, pumpkin, zucchini
  • ¾ cup red lentils dried, rinsed
  • 1 ½ cups frozen peas you can also use lots of spinach instead to give it a fresh green boost at the end

Instructions

  • Add ghee to large deep saucepan/stockpot and heat to medium. Add onion and cook for a few minutes to soften. Add garlic and ginger and cook for a further two minutes.
  • Add spices and fry for another minute until fragrant.
  • Add tomato paste and fry another minute, stirring.
  • Add stock, lentils, coconut milk and vegetables (except peas).
  • Simmer over a low-medium heat until vegetables have softened. The longer you can leave it, the more flavour will develop. I like to cook it for at least an hour, but it’s a fairly hands-free hour – just an occasional stir and check.
  • Stir through peas 5-10 minutes before serving.
  • Serve with basmati rice, cauliflower rice, naan or chapatti bread, yoghurt, pickles/chutneys, pappadums – whatever your favourite curry accompaniments.
Tried this recipe?Let us know how it was!
Course Appetizer, Dinner, Freezer Friendly, Lunch, Main Course, Sauces, dips, and spreads, School Lunches, Side Dish, Snack, Special Occasion - Adult Party
Cuisine Indian
Keyword Curry, Garam Masala
Allergy Dairy Free, Gluten Free, Lactose Free, Nut Free, Peanut Free, Refined Sugar Free, Sesame Free, Soy Free, Wheat Free
Value Halal, Kosher, Vegetarian

Note from Laini: My family LOVE this recipe with dialled down spice intensity. I simply double all the liquids and they all happily slurp it up with some garlic flat bread. Mmmm!

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About the Author: Katherine McCoy

Katherine McCoy lives in Sydney, Australia with her Irish husband and three kids – aged 9, 6 and 3. Life is busy, but she is determined to feed her family real, healthy food – and not break the bank or spend her whole life in the kitchen while doing it. She loves to cook, and wants her kids to grow up knowing that real food doesn’t come from packets and that healthy eating doesn’t have to be difficult. In addition to being a part-time high school English teacher and full-time mum, Katherine develops recipes and meal plans for Lisa Corduff’s Small Steps Membership, as well as sharing some on her own blog, Fresh Fast & Frugal. Check out more fantastic healthy & budget friendly recipes on Katherine’s website; http://freshfastfrugal.com

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