Vegetable Curry in a Hurry

There is nothing like a hot bowl of vegetable curry !  Having parents who grew up in London, meant curries were a regular in our meal rotation when I was a kid. Indian also became a favorite of my dearest Maman, who was French to the bone, but having lived in England for most of her life, learned to love a good curry.

When I was growing up, curries were usually reserved for a weekend meal when Dad would hit the nearby Indian spice shop to stock up on the requisite spices and Indian treats like poppadoms he couldn’t get from our local grocer. Attracted by the exotic fragrances of the spices, us kids were pulled into the kitchen by the delicious smells, eager to help out and be the official taste-testers to help judge how spicy our dinner should be! Dad didn’t usually cook from a recipe but relied on his vivid memory of the curries he had as a young man and the lessons he learned from the Indian grocer below his flat in London who first introduced him to Indian food.

Fast forward 30 years to my family. Though we love curries, I didn’t used to make them very often because I had a brain-block that these meals took hours to make. Hours I didn’t usually have! Instead when we had a craving we went out for Indian at a nearby gem of a restaurant, which the whole family loved. Then one day, my youngest wanted vegetable curry and the weather was just terrible out, so I threw a few things together in a hurry, and this recipe below was born. Now my girls, like me, have vegetable curry on a regular basis and get to help me out preparing these delicious meals!  This meal can easily satisfy your meat eaters as well, simply add in a few cups of cooked chicken in with the vegetables or a pound of white fish in the last 10 minutes of cooking.  Sure to satisfy your cravings.

 


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Curry in a Hurry - Vegetable Curry
This one pot wonder is a family favorite to do when we need something warming, hearty and in our bowls quickly! You can throw in a number of different vegetables depending on what you have on hand or in a pinch throw in a pack of mixed frozen vegetables.
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Instructions
  1. Heat the coconut oil in a large pot or Dutch oven. Sauté onions and garlic in hot oil fragrant or begin to turn golden. Stir in the ginger and cook for another minute, stirring often to ensure nothing burns.
  2. Pour in the vegetables, sweet potato, tomatoes and chickpeas. Gently bring to a boil, then reduce heat to medium-low, stir in the spices and let simmer for 25-30 minutes or until potatoes have softened. Pour in the coconut milk and let simmer for another 10 minutes.
  3. Serve in a large soup bowl over brown basmati rice or quinoa and garnish with cilantro.
Recipe Notes

MODIFICATIONS
Option to replace the chickpeas with a cup or two of cooked chicken or a pound of frozen cod for a meat based curry.

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