30 Minute MondaysAsianBeans & LegumesHealthyIndianMain DishUnder 30 MinutesVegetarian

Quick Fall Vegetable Curry

This Quick Fall Vegetable Curry recipe is a delicious mix of sweet potatoes, cauliflower, yellow onion, tomatoes, and chickpeas in a tasty curry sauce.

This Quick Fall Vegetable Curry recipe is a delicious mix of sweet potatoes, cauliflower, yellow onion, tomatoes, and chickpeas in a tasty curry sauce.

Are you looking for quick recipes?  Well, quick and easy is the name of the game for this Fall Vegetable Curry!

I don’t think I could ever get sick of curry. There’s just nothing like the spicy fragrance and silky texture of a really good curry sauce.

Curry is one of those dishes that people tend to either love or hate. It’s also a dish that is intimidating to a lot of people!

This Quick Fall Vegetable Curry recipe is a delicious mix of sweet potatoes, cauliflower, yellow onion, tomatoes, and chickpeas in a tasty curry sauce.

The first time I ever had curry, I tried to make it for myself at home.

I don’t know what the heck I was thinking, because not only did I not know how to make it, I also didn’t know what it was supposed to taste like.

I was living in a house with three other girls during my last year of university. I can’t for the life of me figure out how I got my hands on a big tub of curry paste, but somehow I did, and for some reason I decided to use it.

This Quick Fall Vegetable Curry recipe is a delicious mix of sweet potatoes, cauliflower, yellow onion, tomatoes, and chickpeas in a tasty curry sauce.

I knew that I needed both curry paste and coconut milk, but that’s about as far as my knowledge went.

I should also point out that I was a terrible cook back then and had never even handled raw meat.

I basically threw an entire raw chicken breast in a pan (being very careful not to touch the icky raw meat, of course), dumped in an ENTIRE TUB of curry paste, and poured a can of coconut milk over the top.

I covered the pan, set it to medium, and walked away. 

Looking for easy vegetable curry recipes? Here is a great one! This Quick Fall Vegetable Curry recipe is a delicious mix of sweet potatoes, cauliflower, yellow onion, tomatoes, and chickpeas in a tasty curry sauce.

Needless to say, that dish went down in history as one of the nastiest concoctions to come out of my kitchen.

Let me tell you, that’s really saying something because I’ve had a few doozies over the years. 

YOU are not going to make the same curry mistakes that I did.

You are going to follow this super simple recipe and knock it out of the park. You are feeling very sleepy. Wait! Just kidding. Please wake up and read the rest of this post.

This Quick Fall Curry Vegetables recipe is a delicious mix of sweet potatoes, cauliflower, yellow onion, tomatoes, and chickpeas in a tasty curry sauce.

Recipe Notes

I wanted to make an Indian style curry for this veggie curry recipe, so I used Vindaloo curry powder. If you prefer, you can also make this using curry paste instead of powder. Add it in during step 3; start with a tablespoon and add more from there.

If you want to get fancy, you can make your own red curry paste by following this recipe. Or you can just pick up pre-packaged curry paste!

For this Fall curry recipe, you could also use red curry, yellow curry, or massaman curry.

You can sometimes find these on the Asian food aisle at your grocery store, or just drop into your local Asian import market and stock up!

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Okay, let’s get started:

Here’s the Recipe!

Quick Fall Vegetable Curry Recipe

This Quick Fall Vegetable Curry recipe is a delicious mix of sweet potatoes, cauliflower, yellow onion, tomatoes, and chickpeas in a tasty curry sauce.
4.5 from 13 votes
Pin Rate
Course: Main Dish
Cuisine: Asian
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4 -6
Calories: 312kcal
Author: The Wanderlust Kitchen
Print Recipe

Ingredients

  • 2 Tablespoons coconut oil
  • 1 cup peeled and cubed sweet potato
  • 1 cup chopped cauliflower
  • 1/2 small yellow onion - sliced
  • 1 heaping Tablespoon Vindaloo curry powder
  • 1 14 ounce can unsweetened coconut milk
  • 1 14 ounce no salt added diced tomatoes, drained
  • 1 14 ounce can chickpeas, drained and rinsed
  • 1 teaspoon brown sugar
  • Salt and Pepper
  • Basmati rice and cilantro for serving

Instructions

  • Heat the oil in a large pan over medium high heat until shimmering.
  • Add the sweet potato and saute for 3 minutes.
  • Turn the heat down to medium, then add the cauliflower, onion, and curry powder. Toss well and cook 1 minute.
  • 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.
  • Add the chickpeas and stir in the sugar. Taste and add salt and pepper as needed.
  • Garnish with cilantro and serve over basmati rice.
Nutrition Facts
Quick Fall Vegetable Curry Recipe
Serving Size
 
1 serving
Amount per Serving
Calories
312
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
7
g
44
%
Polyunsaturated Fat
 
2
g
Cholesterol
 
1
mg
0
%
Sodium
 
603
mg
26
%
Carbohydrates
 
46
g
15
%
Fiber
 
9
g
38
%
Sugar
 
10
g
11
%
Protein
 
10
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.
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About the Author

Anetta

Hi, I'm Anetta! Welcome to The Wanderlust Kitchen, where I share recipes and travel stories from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. I believe that food brings us together as much as it sets us apart. Be brave, try something new!

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Comments:

  1. We just had this curry and it was H-E-A-V-E-N. Really delicious recipe and so simple to make. This is going to be a classic in our home from now on. Thank you so much for sharing this!

  2. This was SO easy to throw together and very delicious and filling. I can’t wait to try some other recipes you’ve posted!

  3. I waited all week to make this recipe and I just finished… A whole bowl full of it, that is!
    As I type, I am setting on my kitchen floor licking the bottom of my bowl because this curry was that good! Of course I did make a few adjustments to the recipe to fit my taste, but regardless.
    If you are reading this comment, go… go to the grocery store and make this dish! You must!

  4. Is there something I could use instead of chickpeas? Himself really doesn’t like chickpeas, but the rest of the recipe sounds wonderful.

    1. Hi, Claire! I haven’t tried making this without the chickpeas, but I’m sure you could just increase the amount of the other veggies or even add some carrot! Have fun 🙂

  5. I will never forget making my own jalapeno poppers. Probably 20+ years ago. I was SO proud! It took so long and I had such a great time making them. My now ex husband and I nearly DIED eating them they were so hot. Still don’t know what I did wrong but they were SO WRONG! I cried! Both because I faild and because my mouth was ON FIRE!

    Making this curry tonight, can’t wait as usual!