Spicy Vegetable Curry

Spicy vegetable curry

Prep Time: About 40 minutes
Makes About 6 hearty servings

Who doesn’t want a warming, spicy, delicious meal on a cool fall day? The fragrant aroma of a healthy meal filling my home and prompting small pangs of hunger? I know I do! This Spicy Vegetable Curry has so much to offer.

Lots of wonderful, healing spices, creaminess from the coconut milk and hearty! The combination of potato, tomato, garbanzo beans and more comes together to delight not only the tastebuds, but also provide lots of protein, lots of nutrition!

You can adjust the spices to your liking. This blend, to me, is moderately spicy. That is the perfect level for my taste. If you prefer a 3 alarm type of spice level, add another teaspoon of garam masala.

If you prefer only a mild spice level, cut back garam masala to ½ teaspoon and cut cayenne back to an 1/8 of a teaspoon or a dash.

Garam masala is used in Indian cooking often. It is a blend of spices (typically black pepper, cardamom, cinnamon, cloves, coriander, cumin, nutmeg) that produce a strong heated mouthful. There are many health benefits provided by garam masala. This short article provides an outline of what you will gain when you consume it in your cooking.

I like to serve this over a nice bed of brown rice, the perfect accompaniment. But it would be great over any gluten free grain!

Ingredients Needed to Prepare Spicy Vegetable Curry

Ingredients needed for spicy vegetable curry

1 tablespoons coconut oil
1 yellow onion, diced
6 cloves garlic, minced
1 teaspoon ground cumin
1/4 teaspoons cayenne pepper
2 teaspoons curry powder
1 teaspoons garam masala
½ inch piece fresh ginger root, minced
2 teaspoons sea salt
4 diced tomatoes
1 cup baby bella mushrooms (or your preference)
1 can garbanzo beans rinsed and drained
6 small potatoes, peeled and cubed
½ package frozen peas
1 can coconut milk

How to Prepare Spicy Vegetable Curry

Cook the potatoes in a large pot with about an inch of water covering the potatoes.
Bring water to a boil and cook for about 20 minutes until the potatoes are tender when poked with a fork.
Remove from the stove and rinse the potatoes with cold water
Set the potatoes aside while you prep the remaining ingredients
Now heat the coconut oil to melt in a large skillet using medium heat
Swirl the oil around the bottom of the skillet to coat
Add in the onion and garlic; cooking for about 5 minutes or so until the onion is soft and translucent
Add water (not more oil) to the skillet if it starts to dry up while the onion is cooking. This will save you from using too much oil in your spicy vegetable curry
Add in the cumin, cayenne pepper, curry powder, garam masala, ginger, and salt
Mix well to combine and cook for a few minutes more
Add the tomatoes, mushrooms, garbanzo beans, peas, and potatoes
Stir well to combine
Once all veggies are well combined in the skillet with the onion, garlic and spices, pour in the coconut milk, and bring to a simmer.
Simmer for about 10 minutes before serving.
Remove from heat and serve over a bed of brown rice or your gluten free grain of preference.

For more delicious vegan, gluten-free recipes, check out our recipes page on HealthTastesGood.com.

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