comforting fall vegetable curry // cait's plate

comforting one-pot fall vegetable curry

  • Author: cait
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 1-2 servings 1x
  • Category: dinner


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.



  • Olive oil
  • 1 cup diced peeled sweet potato
  • 1 cup cauliflower florets
  • 23 large carrots, peeled and cut into rounds
  • 1/4 cup diced yellow onion
  • 12 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


  1. 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.
  2. Add the vegetables and saute until tender but still al dente.
  3. 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.
  4. Stir in the chickpeas and cook for about 3 minutes more. Season to taste with salt.

Keywords: curry, vegetarian, easy, budget-friendly

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