One-Pot Vegetable Curry

Fragrant spices and creamy coconut milk create a luscious, golden curry packed with nutritious vegetables. This one-pot meal is an aromatic plant-based dinner that warms you from the inside out.

• Prep time: 17 minutes
• Cook time: 35 minutes
• Total time: 52 minutes
• Servings: 4
• Difficulty: Easy
• Cuisine: International

Ingredients

• 1 can 13.5 oz full-fat coconut milk
• 2 cups cauliflower florets
• 1 large sweet potato, cubed
• 1 cup frozen peas
• 1 small onion, diced
• 2 tablespoons red curry paste
• 1 tablespoon ginger, grated
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1/2 cup vegetable broth
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro

Instructions

1. Heat oil in a large pot and sauté the onion until soft.
2. Add the ginger, garlic, and red curry paste, stirring for two minutes to release aromatics.
3. Add the sweet potato and cauliflower, stirring to coat in the curry mixture.
4. Pour in the coconut milk and vegetable broth, then bring to a gentle simmer.
5. Cover and cook for 15 minutes until the sweet potatoes are fork-tender.
6. Stir in the frozen peas and cook for an additional 3 minutes.
7. Finish with lime juice and garnish with fresh cilantro.

Tips

• Cut the sweet potatoes into small, uniform cubes to ensure even cooking.
• If you prefer a thinner curry, add a little extra vegetable broth at the end.
• Serve this over basmati rice or with toasted naan bread to soak up the sauce.

Frequently Asked Questions

Can I use green curry paste instead?

Yes, it will change the flavor profile to be more herbal and slightly spicier, but it works perfectly.

Is this dish vegan?

Yes, this recipe is naturally vegan and dairy-free.

How long will this stay good in the fridge?

It will last for up to 4 days in an airtight container.