Vegetarian Curry Stew Recipe

Name: Vegetarian Curry Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 1 cup diced seeded tomatoes (fresh or canned); 1 onion, finely chopped; 1 (14 ounce) can unsweetened coconut milk; 3 garlic cloves, minced; 1/2 teaspoon salt (to taste); 1 teaspoon minced fresh gingerroot; 2 medium red potatoes, cut into 1/2-inch pieces; 2 teaspoons curry powder; 1 large sweet potato, peeled and cut into 1/2-inch pieces; 1 teaspoon ground cumin; 2 carrots, peeled and cut into 1-inch pieces; 1/2 teaspoon ground cardamom; 3 inches cinnamon sticks

Servings: persons

2 tablespoons canola oil
1 cup diced seeded tomatoes (fresh or canned)
1 onion, finely chopped
1 (14 ounce) can unsweetened coconut milk
3 garlic cloves, minced
1/2 teaspoon salt (to taste)
1 teaspoon minced fresh gingerroot
2 medium red potatoes, cut into 1/2-inch pieces
2 teaspoons curry powder
1 large sweet potato, peeled and cut into 1/2-inch pieces
1 teaspoon ground cumin
2 carrots, peeled and cut into 1-inch pieces
1/2 teaspoon ground cardamom
3 inches cinnamon sticks

1
Heat the oil in a large skillet over medium heat.
2
Add the onion and cook, stirring occasionally for 5 minutes.
3
Add the garlic and ginger and cook for 2 minutes.
4
Add the curry powder, cumin, cardamom and cinnamon stick.
5
Cook stirring constantly for 30 seconds.
6
Add the tomato, coconut milk and salt and stir to combine.
7
Add the redskin and sweet potatoes and the carrots.
8
Cover and bring the mixture to a boil.
9
Reduce the heat to medium low and simmer until the vegetables are tender, about 20 minutes.
10
Remove and discard the cinnamon stick.
11
Serve stew warm.

478

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons canola oil, 1 cup diced seeded tomatoes (fresh or canned), 1 onion, finely chopped, 1 (14 ounce) can unsweetened coconut milk, and more.

Yes, Vegetarian Curry Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetarian Curry Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions