Vegetarian Curry: Great Vegan Recipe

For vegetarians, the dish of vegetarian curry is so familiar; however, you do not have to be a vegetarian to fully enjoy it. Try our recipes below and tell us how much you love it.

  • Yield: 2 servings
  • Total Time: 45 minutes
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes


  • 2 tablespoons coconut oil
  • 1 large yellow onion, finely diced
  • 4 medium cloves garlic, minced
  • One 2-inch piece fresh ginger, peeled and finely grated (1 tbsp.)
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon cayenne
  • 2 tablespoons tomato paste
  • 3 cups vegetable broth
  • 1 cup light coconut milk
  • One 3-inch cinnamon stick
  • Fine sea salt and freshly ground black pepper
  • 1 small cauliflower, broken into 1-1/2-inch florets (about 4 cups)
  • 1 lb. sweet potatoes, peeled and cut into 1-inch chunks (about 3 cups)
  • 2 medium tomatoes, cored, seeded, and coarsely chopped (about 1-1/2 cups)
  • 2 large carrots, peeled and cut into 1/2-inch chunks (about 1 cup)
  • 2 zucchini, cut into 1/2 inch chunks
  • One 15-1/2-oz. can chickpeas, drained and rinsed
  • 1⁄2 cup baby spinach (about 4 lightly packed cups)
  • 3 tablespoons fresh lime juice
  • 2 teaspoons finely grated lime zest
  • 3 tablespoons chopped fresh cilantro 


In a large heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 2 to 3 minutes. Reduce the heat to medium and add the garlic and ginger; cook, stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds. Add the tomato paste and stir until well blended, about 1 minute.

Add the broth, coconut milk, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil.

Reduce the heat to medium low or low and simmer for 10 minutes.

Add the cauliflower, sweet potatoes, tomatoes, and carrots. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 15-20 minutes.

Stir in the chickpeas, spinach, zucchini, lime juice, and zest; cook until the spinach has wilted, about 3-5 minutes more. Serve garnished with the cilantro.

Nutritional Information Per Serving:

Calories: 456; Total Fat: 23.2 g; Carbs: 56.5 g; Dietary Fiber: 12.8 g; Protein: 11.9 g; Cholesterol: 0 mg; Sodium: 672 mg

Originally posted 2019-09-11 21:49:30.

About Amy

Yogi is a passionate advocate for liver health and an esteemed expert in the field of fatty liver disease. With years of experience working in clinical settings and a deep understanding of the complexities of liver-related conditions, she brings a compassionate and evidence-based approach to her work. Her expertise lies in providing practical advice, educational resources, and empowering individuals with the knowledge to take control of their liver health.

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