Easy Vegan Curry

Source

https://lovingitvegan.com/vegan-curry/

Ingredients

• 30ml olive oil (2 Tbsp)
• 1 Tbsp fresh ginger, minced
• 1 Tbsp garlic, crushed
• 1 medium onion, chopped
• 30ml mild curry powder (2 Tbsp)
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp ground turmeric
• ½ tsp cayenne pepper
• 600g sweet potatoes, chopped (~3 medium, ~4½ cups)
• 65g tomato paste (¼ cup)
• 400g canned chopped tomatoes (1 can, 14 oz)
• 240ml vegetable stock (1 cup)
• 400ml canned full-fat unsweetened coconut milk (1 can, 14 oz)
• 180g broccoli florets (2 cups)
• 180g cauliflower florets (2 cups)
• 3 small zucchini, sliced
• 90g baby spinach (3 cups)
• 1 tsp coconut sugar (or brown sugar)

Instructions

1. Heat olive oil. Add ginger, garlic, onion, curry powder, coriander, cumin, turmeric, cayenne. Sauté until onion softened.
2. Add sweet potatoes, tomato paste, chopped tomatoes, stock, coconut milk. Mix.
3. Bring to simmer, cover, simmer until sweet potatoes are almost cooked.
4. Add broccoli, cauliflower, zucchini. Simmer until veggies are al dente and potatoes soft but firm.
5. Add baby spinach and coconut sugar. Simmer until spinach just wilted.
6. Serve with basmati rice and fresh cilantro.

Tips & Notes

• Serves 4–6. Simple but very flavorful.
• Veggie timing: Add in stages — sweet potatoes first (longest), broccoli/cauliflower/zucchini next, spinach last.
• Curry powder: Mild as written; use more or spicier blend for heat.
• Veggies: Very flexible — swap in mushrooms, snap peas, baby corn, kale, etc.
• Sweet potato: Can use regular white potatoes instead.
• Coconut sugar: Balances acidity only. Omit if preferred.
• Fridge: 3–4 days. Freezer: Yes.
• Nutrition per serve (excl. rice): 481 kcal, 55.8g carbs, 10.1g protein, 25.8g fat.