Very Vegetable Curry Recipe

Name: Very Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp. canola oil; 2 Tbs. curry powder; 2 large cloves garlic, minced; 1 Tbs. minced fresh ginger; 1 tsp. ground turmeric; 1 medium-sized yellow onion, chopped; 1 medium-sized red bell pepper, chopped; 1 large sweet potato, peeled and cut into 1/2-inch dice; 1 14.5-oz. can diced tomatoes, undrained; 2 15.5-oz. cans chickpeas, drained and rinsed; 1 cup vegetable stock or water; Salt and freshly ground black pepper to taste; 3 cups fresh baby spinach

Servings: persons

2 tsp. canola oil
2 Tbs. curry powder
2 large cloves garlic, minced
1 Tbs. minced fresh ginger
1 tsp. ground turmeric
1 medium-sized yellow onion, chopped
1 medium-sized red bell pepper, chopped
1 large sweet potato, peeled and cut into 1/2-inch dice
1 14.5-oz. can diced tomatoes, undrained
2 15.5-oz. cans chickpeas, drained and rinsed
1 cup vegetable stock or water
Salt and freshly ground black pepper to taste
3 cups fresh baby spinach

1
Heat oil in large pot over medium heat.
2
Add curry powder, garlic, ginger and turmeric, and cook 1 minute, stirring constantly, or until fragrant.
3
Add onion, bell pepper and sweet potato.
4
Cover and cook about 5 minutes, or until vegetables begin to soften.
5
Reduce heat to low.
6
Add tomatoes, chickpeas and stock.
7
Season with salt and pepper.
8
Cover and cook until vegetables are tender, about 30 minutes.
9
Stir in spinach, and cook over low heat 3 to 5 minutes to wilt spinach and blend flavors.

255

kcal

Calories

Fat

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 13 ingredients. The key ingredients include: 2 tsp. canola oil, 2 Tbs. curry powder, 2 large cloves garlic, minced, 1 Tbs. minced fresh ginger, and more.

Yes, Very Vegetable Curry falls under the General 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!

Very Vegetable Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions