Indian Vegetable Curry

Vegan, Vegetarian, & Gluten-free

This is one of our favourite recipes! It’s a great introduction to learning how to cook Indian food. It’s a simple recipe, yet it really shows you how to combine some of the classic Indian spices and make a wonderful dish. From there it’s easy to build upon what you’ve learned should you attempt more Indian cooking in the future. Which I highly recommend you do! Indian food is some of the most delicious, affordable, and really pretty healthy food out there to regularly make for your family. Especially if you purchase spices, rice, and beans in bulk from a local international foods market. Enjoy! :)


  • 4 small potatoes, peeled and cubed
  • 1 – 1 & 1/2 cup of cauliflower cut into bite size pieces
  • 2 tablespoons coconut oil
  • 1 onion, diced
  • 3-5 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1/4 teaspoons cayenne pepper
  • 4 teaspoons curry powder
  • 4 teaspoons garam masala
  • 1 inch piece fresh ginger root, peeled and minced
  • 2 teaspoons himalayan salt
  • 1 can diced tomatoes (14.5 oz)
  • 1 can chickpeas/garbanzo beans, rinsed and drained (15 oz). If you soak and cook your own beans regularly, I highly recommend doing so with chickpeas as well. They taste much better than canned!
  • 1 & 1/4 cup frozen or frozen peas
  • 1 can organic coconut milk (14 oz)
  • 1/2 cup chopped cashews, optional


  • Peel and cube potatoes and place in a pot of water salted with himalayan salt. Bring to a boil. Reduce heat to a simmer and cook until nearly tender (10-15 min), then add chopped up cauliflower and cook for a couple minutes more, until both are tender. Drain and set aside.
  • Heat coconut oil in a large pan over medium heat. Then add the chopped onion and minced garlic and cook until translucent (about 5 min).
  • Add the cayenne pepper, cumin, curry powder, garam masala, minced ginger, and himalayan salt to the onions and garlic. Stir and pat down into the pan. At this point it may be too dry. If this is the case, add just a bit more oil. It should be moist, but not too wet or too dry. Aim for a moist patty of spices pressed into the pan to cook. Cook for 2-3 minutes. This is the essential step for getting such a good flavour in the finished dish, by the way. The spices cooking on the stove will smell just incredible and taste even better once the rest of the ingredients are added in too.
  • Add the tomatoes and coconut milk, and stir thoroughly.
  • Then add the remaining ingredients: chickpeas, potatoes, cauliflower, peas, and optional cashew.
  • Bring to a simmer and cook for at least 10-15 minutes more.

Serve with fresh Basmati Rice and Naan. We also like to sprinkle Kasoori Methi (dried Fenugreek leaves) on top.

Processed with VSCO with c1 preset


Author: helen.wildrose

Christian • Herbalist • Writer • INFJ

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