If you’re searching for a quick and easy recipe, this Vegetable Indian Curry is a must-try! It’s a comforting mix of sweet potatoes, cauliflower, yellow onion, tomatoes, and chickpeas simmered in a flavorful curry sauce. The fragrant spices and creamy texture make this dish a go-to for busy weeknights.
How to Make Mixed Vegetable Curry
Step #1: Heat the oil in a large pan over medium-high heat (190°C) until shimmering. But you won’t make the same mistakes! This recipe is foolproof and delivers a delicious curry every time. Follow along, and you’ll have a flavorful dish that’s sure to impress. Step #2: Add the sweet potato and sauté for 3 minutes. Step #3: Turn the heat down to medium, then add the cauliflower, onion, and curry powder. Toss well and cook for 1 minute. Step #4: Add the coconut milk and diced tomatoes. Stir well and allow it to come to a boil. Cover the pan, turn the heat down to low, and simmer for 10 minutes or until all vegetables are tender. Step #5: Add the chickpeas and stir in the sugar. Taste and add salt and pepper as needed. Step #6: Garnish with cilantro and serve over basmati rice. To reheat, thaw it in the refrigerator overnight if frozen. Warm it on the stovetop over medium heat, stirring occasionally, or microwave it until heated through. Add a splash of water or coconut milk if the curry thickens.
