Description

This Vegetable Curry is a quick, delicious, and nutritious meal for the whole family to enjoy. This one pot stew is loaded with veggies and chickpeas simmered in a homemade curry sauce.

Ingredients

2 tablespoons avocado oil
1 medium onion, diced
2 cloves garlic, finely chopped
1 teaspoon fresh ginger, grated
2 teaspoons curry powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
2 tablespoons tomato paste
2 cups vegetable broth (or chicken broth)
2 tablespoons sour cream or heavy cream
1 medium zucchini, diced
1 medium potato, peeled and cut into 1-inch cubes
2 cups cauliflower florets
2 medium carrots, peeled and cut into 1-inch pieces
1 red bell pepper, sliced
1 (15 ounce) can chickpeas, rinsed and drained
1/2 teaspoon salt (or more to taste)
1 teaspoon fresh cilantro, finely chopped (for garnish)

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Instructions

Heat oil in a Dutch oven or a large cooking pot over medium-high heat until the oil starts to sizzle, about 1-2 minutes. Add onion, garlic, and ginger and cook until fragrant, about 1 minute.
Add curry powder, cumin, paprika, and tomato paste. Stir well to combine.
Add broth and sour cream. Mix well and bring it to a boil, about 3-4 minutes.
Add zucchini, potatoes, cauliflower, carrots, bell peppers, and chickpeas. Reduce heat to low, cover, and simmer for 15 minutes until the vegetables become tender.
Remove the lid and stir occasionally over medium heat until the curry thickens to a desired consistency, about 5 minutes. Season with salt.
Serve topped with a sprinkle of cilantro and a side of rice or naan bread.

Notes

How to store: Place any leftover curry in an airtight container and store it in the refrigerator for up to 3 days.

How to reheat: Gently reheat in a saucepan on the stovetop over medium heat until warmed through, stirring frequently. You may need to add a splash of water or stock if the curry sauce has thickened too much while in the refrigerator. You can also reheat in the microwave in 30 second increments until warmed through.

How to freeze: Allow the curry to cool completely before transferring it to an airtight, freezer bag or container. It will keep in the freezer for up to 3 months. I’d recommend storing it in individual portions for easier reheating. To reheat, thaw overnight in the refrigerator and follow the instructions above.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Stew
Method: Stovetop
Cuisine: South Asian