Easy Hot and Spicy Vegetarian Indian Curry Recipe
If you’re craving something warm and spicy with hearty vegetables, and a creamy coconut sauce, this vegetarian Indian curry recipe is the perfect dish to try!
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Servings: 4 servings
Ingredients
- 1/4 cup coconut oil
- 1 large white onion, medium diced
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 cloves garlic, minced
- 1 small head cauliflower, cut into bite-sized pieces
- 2 large carrots, peeled and cut into 1/2-inch thick rounds
- 2 tablespoons tomato paste
- 1 tablespoon hot Madras curry powder or regular curry powder for less spicy
- 1/2 teaspoon cayenne pepper
- 1 15-ounce can full-fat coconut milk
- 1/2 cup vegetable broth
- 1 3-inch cinnamon stick
- 1 15-ounce can chickpeas, drained and rinsed
- 1 5-ounce package baby spinach or baby kale, power greens, or baby chard
- Chopped cilantro and mint optional (for garnish)
- Steamed basmati rice, for serving
Instructions
- Heat 1/4 cup coconut oil in a large Dutch oven or other pot with a tight-fitting lid over medium-high heat. Add 1 diced onion and season with 2 teaspoons salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until onion starts to brown. Add 4 cloves minced garlic and cook 1 minute more.
- Add 1 head diced cauliflower and cook until slightly tender. Add 2 sliced carrots, and cook about 3 minutes more.
- Add 2 tablespoons tomato paste, 1 tablespoon curry powder, and 1/2 teaspoon cayenne pepper and cook, stirring for 1 minute. Pour in 1 can coconut milk, 1/2 cup vegetable broth, and 1 cinnamon stick scrape up any browned bits stuck to the bottom of the pan with the back of the spoon. Reduce heat to low and simmer until vegetables are tender, about 5 minutes; discard cinnamon stick.
- Stir in 1 can garbanzo beans, the 5-ounce bag of spinach. Stir until spinach is slightly wilted. Taste and add more salt and pepper if desired. Serve over steamed basmati rice with a sprinkle of chopped cilantro and fresh mint if you'd like.
Notes
- Curry powder: Use hot Madras curry powder if you'd like this to be pretty spicy. If not, mild curry powder will work great.
- Spice level: Adjust the spice level to your liking by using more or less cayenne pepper and by either using hot curry powder or mild curry powder.
- Make Ahead: This curry tastes even better the next day, as the flavors deepen overnight. It’s a great meal-prep option! Store in an airtight container for up to 5 days in the fridge or up to 3 months in the freezer. Thaw overnight in the fridge before rewarming.
- Veggie Swaps: Feel free to substitute or add your favorite vegetables—sweet potatoes, bell peppers, or green beans work well.