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One Pan Veggie Curry

One Pan Veggie Curry

A warm, comforting, and deeply nourishing One Pan Veggie Curry made with a variety of fresh vegetables, coconut milk, and spices, perfect for a quick and healthy meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Indian
Calories: 365
Ingredients Method Notes

Ingredients
  

  • 2 tbsp Coconut Oil
  • 1 medium Red Onion, diced
  • 4 cloves Garlic, minced
  • 1 tbsp Fresh Ginger, grated
  • 2-3 tbsp Red Curry Paste
  • 1 large Sweet Potato, peeled and cubed
  • 1 large Bell Pepper, sliced
  • 1 can (15 oz) Chickpeas, drained and rinsed
  • 1 can (14 oz) Coconut Milk
  • 1/2 cup Vegetable Broth
  • 2 cups Baby Spinach
  • 1 tbsp Lime Juice
  • Salt and Pepper to taste

Method
 

  1. Step 1: Sauté the Aromatics - Heat coconut oil in a large skillet, add diced red onion, and sauté until translucent. Add minced garlic and grated ginger, stirring for one minute.
  2. Step 2: Bloom the Spices - Add red curry paste, mix with aromatics, and cook for 2 minutes.
  3. Step 3: Add the Hearty Vegetables - Stir in cubed sweet potatoes and sliced bell peppers, cooking for 3-4 minutes.
  4. Step 4: Simmer with Liquids - Pour in coconut milk and vegetable broth, add chickpeas, stir, and bring to a gentle boil. Reduce heat and simmer for 15-20 minutes.
  5. Step 5: The Final Flourish - Stir in baby spinach, lime juice, and season with salt and pepper before serving.

Notes

Use fresh ingredients for the best flavor. This recipe is versatile; feel free to substitute vegetables based on what you have on hand.