5 from 1 vote
Spinach curry with tofu topped with yogurt in a floral bowl with a silver fork
Curry with Any Vegetable
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

A mutable formula for dinner that's always in season, and always delicious.

Course: Main Course
Cuisine: American
Keyword: curry, plant based dinner
Servings: 4
Calories: 336 kcal
What you need
  • Extra virgin olive oil as needed
  • 1/2 white onion chopped (about 1/2 cup)
  • 2-4 cloves garlic chopped (2-3 teaspoons)
  • 1 inch piece fresh ginger grated (about 1 tablespoon)
  • 1 tablespoon curry powder
  • 1 teaspoon cumin or garam masala if you have it
  • 1/2 teaspoon red pepper flakes
  • 1 15-ounce can lite coconut milk
  • 1 15-ounce can diced tomatoes (preferably no-salt-added)
  • 1 tablespoon low-sodium soy sauce
  • 2- 3 cups chopped vegetables
  • 1 15-ounce can garbanzo beans, cannelini, or other bean, drained and rinsed
  • kosher or sea salt as needed
What you do
Get spicy
  1. Heat olive oil in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic and ginger and sauté until fragrant, about 2 minutes more. Add curry powder, garam masala or cumin, and red pepper flakes and toast for about 1 minute more.

Get saucy
  1. Add coconut milk, diced tomatoes, soy sauce, and bring to a simmer. Add vegetables, optional beans, and 1 teaspoon kosher salt. Simmer for 10-15 minutes, until vegetables are tender.

Get fancy and enjoy
  1. Congrats! You practically winged that recipe! Don't forget to taste. If you taste as you go (or even just at the end, oops!), you cannot fail. Add agave or honey for sweetness, more soy sauce for saltiness, or an extra pinch of garam masala for that wow-factor. Garnish with toppings such as cilantro, lime, or yogurt. Serve with buttered rice or toasted naan (or both).