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Vegetable Curry

This mixed vegetable curry dish is so easy to make and ready in about 30 minutes! Loaded with fresh vegetables and delicious spices, this curry recipe is perfect for any occasion.

Course Main Course
Cuisine Asian, Indian, Thai
Keyword coconut milk recipes, easy vegetable curry, mixed vegetable curry, thai dishes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Author Savannah McGhee

Ingredients

  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 1/2 lb tofu extra firm
  • 1 tablespoon curry powder medium
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon salt
  • 14 ounces tomatoes chopped
  • 13.5 ounces coconut milk canned
  • 2 cups cauliflower florets
  • 2 handfuls spinach
  • fresh cilantro

Instructions

  1. Heat a tablespoon of oil in a large frying pan. Dice the onion and add to the pan, let cook for a few minutes until the onion is softened.

  2. Add minced garlic, chopped zucchini and sliced mushrooms. Stir and let cook until the zucchini is browning and soft and the mushrooms are cooked.

  3. Cut the tofu into cubes or tear apart with your hands and add. Cook for a couple of minutes.

  4. Add all the spices and salt and cook for 30 seconds until fragrant.

  5. Add the chopped tomatoes, coconut milk and cauliflower. Leave to simmer for 15-20 minutes until the sauce has thickened and the cauliflower is cooked.

  6. Add the spinach and leave to wilt.

  7. Serve with your favorite rice and top with chopped cilantro!

Recipe Notes

Notes - will keep in an airtight container in the refrigerator for 2-3 days. If you like it spicy add some fresh chili or more chili powder