Quick and Easy Vegetarian Curry
This quick and easy vegetarian curry is loaded with veggies and warm spices for a beautiful, flavorful dinner!
Yield: 4 servings
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
- ¾ cup plain Greek yogurt, I use nonfat
- ½ cup milk of choice
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ 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. (Tip: reduce heat or remove from heat to add the milk and yogurt to prevent curdling.) Season with salt, pepper and cayenne, if using.
- Bring to a low simmer and cook for 2-3 minutes, stirring occasionally, 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
Toppings: 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.
Serving: We love this served over steamed brown rice, but white or basmati rice, couscous and even cauliflower rice would all be great here. Or just add some warm naan bread!
Coconut milk: 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.
Chicken: You can add some grilled or rotisserie chicken to this for any non-vegetarians.
Leftovers: Leftover vegetarian curry, once cooled, can be stored in the refrigerator in a covered container for up to 5 days. Reheat over medium low on the stove until warmed through. Or reheat in a microwave-safe bowl in the microwave until warmed through.
Video
Nutrition
Serving: 1serving | Calories: 309kcal | Carbohydrates: 41g | Protein: 14g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 584mg | Fiber: 11g | Sugar: 16g
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