Curry makes a pretty frequent appearance at our house. We both love it, the leftovers are great for lunch the next day, it’s packed with flavor, and it’s easy to make. I usually throw together a chicken curry, but when I got a request for a vegetarian dish for the blog, I knew that an Easy Vegetarian Curry was in order.
The request for a vegetarian dish came from my friend Lisa. She’s the creator and host of Living a Life Unleashed Podcast. Lisa is all about encouraging people to go after their calling. Her latest podcast was with Lina AbuJamra, who shared her story of living a life unleashed. Lina, an author, ER doctor, and ministry leader, answered a really important question that I think we all struggle with: “How do we avoid comparing ourselves to others?” I got several powerful nuggets of wisdom out of that podcast—I can’t recommend it enough.
Lisa is a vegetarian, and she put in her request for a vegetarian dish on the blog a few months ago. We live right down the street from her, so to thank her for her suggestion, Lisa has a big container of this showing up on her doorstep soon!
To me, vegetarian and vegan cooking requires a little more creativity. If you follow any vegan folks on Instagram, one look at their amazing smoothie bowls will show you just that. I was perusing the aisles of Trader Joe’s and was intrigued by these Sweet Potato Ribbons. Since this curry is quick cooking, they were the perfect choice for this recipe.
I love cooking, but I hate doing the dishes after eating. I’d rather have the kitchen (mostly) clean when I sit down to eat. This Easy Vegetarian Curry is perfect for that. Here’s my step by step technique to achieve that:
1. Take all of the ingredients out of the pantry/refrigerator
2. Chop/dice/slice all of the ingredients
3. Start cooking
4. Clean up and put away extra ingredients while the curry cooks
I really helps to take 10–15 minutes to knock out steps 1 and 2. Cooking is so much easier and more enjoyable when you prep first. I’m often guilty of not prepping first, but for this one, it made sense. Plus, I can use the cooking time to clean the kitchen instead of hastily chopping the final ingredients!
To go with it, I got some store-bought naan and brushed it with a lightly salted garlic butter (easy recipe is below). I grated the garlic first with this fine grater to avoid big chunks of garlic. It’s perfect for scooping up the last of the curry sauce in the bowl!
I was so pleased with the final result of this Easy Vegetarian Curry. It’s creamy and tastes indulgent, courtesy of the lite coconut milk. It’s packed with flavor. It’s full of veggies and protein from the chickpeas. It reheats beautifully. It’s a feast for the eyes, too. It’s not only vegetarian but also vegan. I could go on and on!
I hope you love it as much as I did. If you make it, tell me your thoughts in the comments below, or tag me on Instagram!
Easy Vegetarian Curry
Yield 4 servings
- 1 tablespoon coconut oil
- 1 shallot, finely chopped
- 2 cloves of garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon brown sugar
- ½ teaspoon cayenne pepper
- 3 teaspoons kosher salt, divided
- 2 (15 oz) cans lite or reduced-fat coconut milk
- 1 cup cauliflower, cut into small florets
- ½ red pepper, sliced thinly
- 4 oz sweet potato ribbons (I found them at Trader Joe’s)
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 cup snow peas
- 1½ cups basmati rice
- Place the rice and 3 cups of water in a medium saucepan over high heat. Stir in 1 teaspoon salt. Bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.
- Meanwhile, heat the coconut oil in a large sauté pan over medium heat. Add the shallot and cook for 2 minutes, stirring occasionally. Add the garlic, ginger, curry powder, turmeric, cumin, brown sugar, cayenne pepper, and salt. Stir for 30 seconds to release the flavors of the spices.
- Shake each can of coconut milk before opening. Pour the coconut milk into the pan and stir to combine with the spices. Bring the coconut milk to a boil.
- Add the cauliflower florets and sliced red pepper. Stir and cook for 5 minutes, stirring occasionally. Add the sweet potato ribbons and chickpeas. Stir and cook for 3 more minutes. Finally add the snow peas, stir, and cook for an additional 2 minutes.
- Remove the rice from the heat. Uncover and fluff with a fork. Place 1 cup of cooked rice in each bowl or dish. Spoon the vegetable curry over the top. Serve immediately.
Tip #1: You can find sweet potato ribbons at most grocery stores in the produce section. I found these at Trader Joe’s. Chicago friends, you can find these at Mariano’s, too.
Tip #2: This makes great leftovers, too!
Garlic Butter Naan
Yield 4 servings
A quick and easy side dish for Easy Vegetarian Curry!
- 2 pieces (one 8-oz package) naan
- 2 tablespoons butter
- 1 clove garlic
- Pinch of salt
- Preheat the oven to 350°F. Cut each piece of naan into 4 pieces.
- Place the grated garlic and butter in a small microwave-safe bowl. Microwave for 20–30 seconds, or until the butter is melted. Add a pinch of salt.
- Place the naan pieces on a sheet pan. Brush the melted butter and garlic mixture evenly over the naan. Bake for 5–6 minutes, or until the naan is warmed through. Serve immediately with Easy Vegetarian Curry.