this comforting vegetable curry is perfect for the fall season. loaded with flavor, easy to make and budget friendly – it’s a dish you’ll want to make over and over.
This recipe is just comfort in a bowl.
For a meatless dish, it’s surprisingly hearty and just completely soul-warming. The combination of the root vegetables and beans all covered in the curry flavor just makes for the perfect meal – especially as the weather cools down!
On top of all of that, it’s a one-pot dish which means even on the busiest nights it’s a cinch to pull together.
As usual, you’re getting a good dose of fiber, vitamins and minerals with this dish so you can feel good about downing it right out of the pan 🙂
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comforting one-pot fall vegetable curry
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 1-2 servings 1x
- Category: dinner
Description
this comforting vegetable curry is perfect for the fall season. loaded with flavor, easy to make and budget friendly – it’s a dish you’ll want to make over and over.
Ingredients
- Olive oil
- 1 cup diced peeled sweet potato
- 1 cup cauliflower florets
- 2–3 large carrots, peeled and cut into rounds
- 1/4 cup diced yellow onion
- 1–2 cloves of garlic, minced
- 1 tablespoon curry powder
- 1/2 tablespoon ground coriander
- 1 1/2 teaspoons cumin
- ¼ teaspoon cayenne pepper, plus more to taste
- 1 cinnamon stick
- 2 tablespoons tomato paste
- 1/2 cup vegetable broth
- 1/4 teaspoon salt
- 1 (15-ounce) can garbanzo beans, rinsed and drained
Instructions
- In a large heavy duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, for 3 to 4 minutes. Reduce the heat to medium and cook until the onion is browned. Add the garlic and cook, stirring, for 1 minute. Add the curry, coriander, cumin, and cayenne; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended.
- Add the vegetables and saute until tender but still al dente.
- Add the broth, cinnamon stick, and salt, and bring to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes. Discard the cinnamon stick.
- Stir in the chickpeas and cook for about 3 minutes more. Season to taste with salt.
Keywords: curry, vegetarian, easy, budget-friendly
Wow Cait! This looks amazing! Now I’m really craving fall foods 🙂
Thank you Paige! It was so delicious – definitely a good one to have on hand! 🙂
I made this tonight and enjoyed it! Just what I have been craving after a few weeks of too much processed food. Thank you!
Oh I’m so glad to hear that! Thanks for letting me know! 🙂
Sounds delicious! How many servings and what is the serving size? Just trying to figure out how far this meal will stretch. Only enough for one dinner or will I have leftovers for lunches? Thanks!