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!
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.
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.
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.
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!
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!
Okay, let’s get started:
Here’s the Recipe!
- 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
- 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.
Amount Per Serving: Calories: 312|Total Fat: 11g|Saturated Fat: 7g|Trans Fat: 0g|Unsaturated Fat: 2g|Cholesterol: 1mg|Sodium: 603mg|Carbohydrates: 46g|Fiber: 9g|Sugar: 10g|Protein: 10g|
Nutrition information has been auto-calculated for your convenience.
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October 6, 2014 | Last Updated on October 16, 2020 by Linda