Warm Vegetable Curry

January  9, 2012
3 Ratings
Photo by James Ransom
  • Serves 6
Author Notes

This recipe was inspired by a vegetable curry from Cooking Light - I had selected the recipe for our weeknight meal plan but read the reviews after shopping - not so good. So I started with the basic premise and went a little crazy, with delicious results. Serve with basmati rice and naan bread. —meganvt01

What You'll Need
  • 2 cups sweet potato (peeled) cut into 1/3 inch dice
  • 2 cups chopped cauliflower florets - cut into 1/2 to 1 inch chunks
  • 1 large onion, sliced
  • 1/2 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1/2 teaspoon fennel seeds
  • 1 tablespoon fresh ginger, peeled and minced
  • 1 15 oz can garbanzo beans, drained
  • 1 large tomato, chopped
  • 1 14 oz can tomato sauce
  • 1 teaspoon kosher salt
  • 1 cup frozen peas
  • 1/3 cup cilantro, chopped
  • 1/2 cup 2% greek yogurt
  • 1 tablespoon olive oil
  • 1/8 teaspoon red pepper flakes
  • 2 tablespoons curry powder
  • 1/2 cup vegetable broth
  1. Heat the olive oil over medium high in a large skillet. Add the sweet potato and cook for 5 minutes, until the sweet potato begins to brown.
  2. Lower the heat to medium and add the red pepper, curry, cumin, cinnamon, fennel seed, and ginger and cook for 2 minutes, until the mixture is fragrant. Stir occasionally.
  3. Add the cauliflower, onion, broth, garbanzos, tomato, tomato sauce and salt. Cover and simmer for 10 minutes until the veggies are just tender. Uncover, add peas, and continue simmering for 5 more minutes to allow the sauce to thicken. Season if necessary.
  4. Serve the curry over rice, top with a dollop of greek yogurt and some cilantro.

See what other Food52ers are saying.

  • Tom Hanks
    Tom Hanks
  • kg
  • Dina Moore-Tzouris
    Dina Moore-Tzouris
  • carlito
  • Claire

Recipe by: meganvt01


13 Reviews

Tom H. October 10, 2022
Rita and I look forward to Fall every year so we can enjoy this hearty curry. As others have said coconut is a lovely edition. We serve it with coconut rice!
kg September 19, 2015
Sooo good. I did add 1/2 cup more of broth. Even my husband who is not a curry fan liked it.
Dina M. May 6, 2015
Really nice! I subbed coconut oil for the olive oil.
carlito December 6, 2014
Yum! I added lime zest, spinach, and broccoli and cooked it with a can of coconut milk.
Claire October 19, 2014
Really good. I replaced the yoghurt by coconut cream and added far less salt than recommended.
shoestringmama September 23, 2014
Made this last night - it gets better the longer it simmers and sits - then the flavors really develop - can't wait to have the leftovers tonight! I agree with comments that it needs more broth and less salt (used 3/4 tsp). I had it with rice and yogurt and cilantro and without - just as good. Thank you for sharing.
Josie M. March 22, 2014
Very good, but we used 1/2 tablespoon of salt.
juicyrebound1 January 8, 2014
Our new fave curry. Needed more broth and tomato sauce, but was wonderfully flavorful. I agree, the recipe would be more user-friendly if the ingredients were listed in the order used, otherwise, fabulous.
jpo January 8, 2013
Whoops-sorry, I guess I didn't read the recipe thoroughly. It might help if you put the ingredients in the order of their use.
jpo January 8, 2013
What am I supposed to do with the olive oil, red pepper flakes, curry powder, and vegetable broth that the recipe calls for? Those ingredients aren't included in the directions.
Ladystiles February 7, 2012
I made this for dinner last night and it was wonderful and easy to put together on a weeknight. Thank you!
knitnbead February 6, 2012
Can't wait to try this. I love Indian inspired dishes. Sounds yummy!
meganvt01 January 30, 2012
Edit function not working properly - should have 2 tablespoons of curry powder.