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This quick and easy vegetarian curry is loaded with chickpeas, spinach, green peas and plenty of warm spices for a bright, beautiful and flavorful dinner!

I am SO excited for this week!

My husband and I had our 10-year wedding anniversary last fall, but I was out of town and besides some sweet cards, we didn’t really celebrate.

We were waiting.

And the wait is almost over!

In just a couple of days we are heading to Costa Rica for a long weekend of sun and fun! I started packing yesterday cause I’m just so excited for this trip!

We’ve got a canopy zip line tour planned, a volcano hike, sunset tubing and sunset horseback riding. Plus lots of beach and pool time and just some quality time together to reconnect and rejuvenate. ❤️

Ahhh, is it time to board the plane yet because I am READY!

But alas, I must be patient a little longer. So before all that, let’s talk about today’s deliciousness. 😋

Today I’m sharing with you a new favorite meatless Monday dinner.

My quick and easy vegetarian curry is bright, beautiful, full of flavor and has tons of freshness. 💚

It’s easy enough for a weeknight but also so satisfying.

And it’s perfect for a lightened up meal here in January 👍

My vegetarian curry is made without coconut milk. I’ve had curry with it and I like that too, but this is just my easy go-to with ingredients I always have on hand.

(But if you want to use coconut milk to make this vegan, I’ve got details for you on that in the notes. It’s naturally gluten-free as is.)

And just like my quick chicken curry that this is based on, it’s maybe not traditional and maybe not super authentic, but I’m OK with a few shortcuts that get dinner on the table and still have ALL the great flavor!

Notes on this quick and easy vegetarian curry:

• The toppings here are optional, but I highly recommend you pick at least a couple of them! The herbs and the lime juice add such great freshness, and the peanuts give it a really great crunch factor.
• My husband usually adds some grilled or rotisserie chicken to his, so if you have non-vegetarians, that’s an easy option.
• If you want to use coconut milk in place of the Greek yogurt and milk, you can. Just substitute a 13 oz. can. You may need to add a couple of tablespoons of your flour of choice and let the mixture simmer for a little longer to help the curry thicken.
• We love this veggie curry served over steamed brown rice, but basmati rice, couscous and even cauliflower rice would all be great here!

Oh, and also, I’ve never had an issue, but some people do have problems with milk or yogurt curdling when they add it to a curry.

Milk and yogurt can curdle if it heats too quickly, or if it comes to a boil. You may want to lower your heat or briefly remove the pan from the stove when you add these ingredients to help prevent curdling.

Here’s to more flavor in less time. 👊

(Oh, and because of our trip, I’m taking the rest of the week off. But I’ll make it up to you with an extra recipe next week!)

Enjoy!

XO,

Kathryn

P.S. Looking for other vegetarian recipes? Check these out:

• Vegetarian quinoa chili (Family Food on the Table)
• Vegetarian zucchini meatballs (Shugary Sweets)
• Stuffed butternut squash with quinoa, mushrooms and spinach (Family Food on the Table)
• Healthy vegetarian Mexican lasagna (A Mindfull Mom)
• Mediterranean chopped salad (Family Food on the Table)

Yield: 4 servings

Quick and easy vegetarian curry

Print

This quick and easy vegetarian curry is loaded with veggies and warm spices for a beautiful, flavorful dinner!

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 2 teaspoons extra-virgin olive oil (or coconut oil)
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons curry powder
• 1 (14.5 oz.) can diced fire-roasted tomatoes, drained
• 3/4 cup plain Greek yogurt (I use nonfat)
• 1/2 cup milk of choice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper (optional)
• 1 (15 oz.) can chickpeas, rinsed and drained
• 2 cups fresh baby spinach
• 1 cup green peas (thawed, if frozen)

Optional toppings

• Chopped cilantro or parsley, chopped peanuts, sliced green onions, squeeze of fresh lime juice

Instructions

Heat olive oil in a large skillet over medium heat.

Add onion and sauté for 4-5 minutes, until softened. Add garlic and sauté another 30 seconds.

Stir in curry powder, diced tomatoes, Greek yogurt and milk. Season with salt, pepper and cayenne, if using.

Bring to a simmer and cook for 2-3 minutes, until slightly thickened.

Stir in chickpeas, spinach and peas until warmed through and spinach is slightly wilted, 1-2 minutes.

Serve hot with desired toppings

Notes

If you want to use coconut milk instead of the Greek yogurt and milk, just substitute a 13.5 oz can. You may need to add 1-2 tablespoons flour of choice and let the mixture simmer for longer to help it thicken.

Some people have an issue with curdling. Milk and yogurt can curdle if it heats too quickly, or if it comes to a boil. You may want to lower your heat or briefly remove the pan from the stove when you add these ingredients to help prevent curdling.

The toppings here are optional, but I highly recommend you pick at least a couple of them! The herbs and the lime juice add such great freshness, and the peanuts give it a really great crunch factor.

My husband usually adds some grilled or rotisserie chicken to his, so if you have non-vegetarians, that’s an easy option.

We love this served over steamed brown rice, but basmati rice, couscous and even cauliflower rice would all be great here!

Recommended Products

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 309 Total Fat: 11g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 5mg Sodium: 584mg Carbohydrates: 41g Fiber: 11g Sugar: 16g Protein: 14g