No Hurry Vegetable Curry

Cozy up with a hearty bowl of "No Hurry Vegetable Curry," a vibrant, flavor-packed dish perfect for lazy weeknights or leisurely weekends. This comforting recipe features a medley of tender vegetables—like zucchini, potatoes, and bell peppers—simmered in a fragrant coconut milk base infused with warming spices like curry powder, garam masala, and turmeric. With a balance of creamy richness, a hint of heat from optional cayenne, and the refreshing pop of baby spinach and peas, this curry is as nutritious as it is delicious. Best of all, it’s a breeze to prepare, with just 20 minutes of prep time before letting the flavors meld to perfection. Garnished with fresh cilantro and served with lemon wedges, this vegan curry pairs beautifully with rice, naan, or quinoa, making it an adaptable and crowd-pleasing meal.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 tablespoons vegetable oil
• 1 medium yellow onion, diced
• 4 cloves garlic cloves, minced
• 1 tablespoon ginger, grated
• 2 medium carrots, peeled and sliced
• 1 medium red bell pepper, chopped
• 1 medium zucchini, chopped
• 2 medium potatoes, peeled and cubed
• 2 tablespoons tomato paste
• 2 tablespoons mild curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 0.25 teaspoon cayenne pepper (optional, for heat)
• 1 15-ounce can diced tomatoes (canned)
• 1 14-ounce can coconut milk
• 1 cup vegetable broth
• 1 cup frozen peas
• 2 cups baby spinach
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped (for garnish)
• 4 pieces lemon wedges (for serving)

Directions

Step 1

Heat vegetable oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and sauté until softened and translucent, about 5 minutes.

Step 3

Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Step 4

Add the carrots, red bell pepper, zucchini, and potatoes. Stir well to coat the vegetables in the oil.

Step 5

Mix in the tomato paste, curry powder, ground cumin, ground turmeric, garam masala, and cayenne pepper (if using). Cook for 1-2 minutes to toast the spices.

Step 6

Pour in the diced tomatoes, coconut milk, and vegetable broth. Stir to combine and bring the mixture to a gentle simmer.

Step 7

Reduce the heat to low, cover the pot, and let the curry simmer for 25-30 minutes, stirring occasionally, until the vegetables are tender.

Step 8

Stir in the frozen peas and baby spinach. Cook for another 5 minutes until the peas are heated through and the spinach is wilted.

Step 9

Season with salt and black pepper to taste.

Step 10

Garnish with chopped fresh cilantro and serve with lemon wedges on the side.

Step 11

Optionally, pair with steamed rice, naan, or quinoa for a complete meal.

Nutrition Facts

Serving size	2092.6 grams (2092.6g)

Amount per serving	% Daily Value*
Calories	1244

Total Fat 35.10g	45%
Saturated Fat 5.20g	26%
Polyunsaturated Fat 17.50g
Cholesterol 0mg	0%
Sodium 3681mg	160%
Total Carbohydrate 216.60g	79%
Dietary Fiber 40.80g	146%
Total Sugars 71.00g
Protein 33.60g	67%

Vitamin D 0IU	0%
Calcium 559mg	43%
Iron 18mg	100%
Potassium 5474mg	116%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.0%

Protein: 10.2%

Carbs: 65.8%