Simple Veggie Curry Recipe

Simple Veggie Curry Recipe

How To Make Simple Veggie Curry

Whip up a warm bowl of this veggie curry, packed with tender potatoes, diced tomatoes, chickpeas, and spices, for a healthier meal!

Preparation: 9 minutes
Cooking: 20 minutes
Total: 29 minutes



  • 2tbspsalt,for water
  • 2lbpotatoes,cut into 1-inch cubes
  • 1tbspvegetable oil
  • 1medium onion,diced
  • 4garlic cloves,minced
  • 2tspcumin
  • 1tspcayenne pepper
  • 4tspcurry powder
  • 1tspsalt
  • 1tspblack pepper
  • ginger,cut into 2-cm pieces, minced
  • 14oztomato,(1 can), diced
  • 15ozchickpeas,(1 can), drained
  • 15ozpeas,(1 can), drained
  • 14ozcoconut milk,(1 can)


  1. Place the potatoes into a large pot or Dutch oven, and cover with well-salted water.

  2. Bring to a boil, then reduce heat to a simmer, cover, and let the potatoes cook for about 12 minutes until fork tender. Once cooked, drain the potatoes and set aside.

  3. Return the pot to the stove and add 1 tablespoon of oil. Add the onion and garlic, and sauté over medium heat for about 3 to 5 minutes, until the onion is tender and starts to turn translucent.

  4. Add the cumin, cayenne, curry powder, salt, pepper, and ginger. Stir to combine before adding the tomatoes, chickpeas, and peas.

  5. Increase the heat to medium-high, then stir in the coconut milk. Bring to a simmer before adding the potatoes back to the pot.

  6. Reduce the heat to low and cook for 3 to 5 minutes before serving.

  7. Serve warm, and enjoy!


  • Calories: 947.01kcal
  • Fat: 32.67g
  • Saturated Fat: 19.92g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 5.32g
  • Polyunsaturated Fat: 4.29g
  • Carbohydrates: 136.85g
  • Fiber: 26.86g
  • Sugar: 23.34g
  • Protein: 36.33g
  • Sodium: 1604.17mg
  • Calcium: 181.23mg
  • Potassium: 2601.33mg
  • Iron: 12.84mg
  • Vitamin A: 95.51µg
  • Vitamin C: 110.14mg
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