Ethnically Diverse Spiced Vegetable Curry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A vibrant vegetable curry that celebrates the rich diversity of flavors and colors found in the melting pot of U.S. ethnicities, simmered in fragrant spices. This Indian-inspired vegan recipe (vegetarian, dairy free), ready in about 40 minutes, pairs cauliflower florets, carrot, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Indian cuisine 220 cal/serving

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Ingredients

2 cups cauliflower florets
1 large, sliced into 1/4-inch rounds carrot
1 medium, diced red bell pepper
1 medium, chopped yellow onion
3, minced garlic cloves
1 tbsp, grated fresh ginger
2 tbsp coconut oil
2 tbsp curry powder
1 tsp ground turmeric
1 tsp ground coriander
14 oz canned diced tomatoes
1 cup canned coconut milk
1 tsp salt
1/2 tsp black pepper
1/4 cup, chopped fresh cilantro
1 tbsp lime juice

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Equipment for this recipe

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Instructions

Step 1: Heat 2 tbsp coconut oil in a large skillet over medium heat. Add 1 medium chopped yellow onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 4-5 minutes until softened and fragrant.
Step 2: Stir in 2 tbsp curry powder, 1 tsp ground turmeric, and 1 tsp ground coriander, cooking for 1 minute until the spices bloom.
Step 3: Add 2 cups cauliflower florets, 1 large sliced carrot, and 1 diced red bell pepper. Toss to coat with spices and cook for 3 minutes.
Step 4: Pour in 14 oz canned diced tomatoes and 1 cup canned coconut milk. Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a simmer, cover, and cook for 15-20 minutes until vegetables are tender.
Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro and 1 tbsp lime juice for brightness before serving.

Frequently asked questions

How long does Ethnically Diverse Spiced Vegetable Curry take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Ethnically Diverse Spiced Vegetable Curry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cauliflower florets from drying out.

Can I substitute ingredients in Ethnically Diverse Spiced Vegetable Curry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ethnically Diverse Spiced Vegetable Curry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Ethnically Diverse Spiced Vegetable Curry vegetarian?

Yes — this recipe is tagged vegetarian, dairy free, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.