Spiced Vegetable Curry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A vibrant and comforting vegetable curry featuring seasonal produce and warming spices. This Indian-inspired curry recipe (vegetarian), ready in about 40 minutes, pairs vegetable oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Ingredients

• 2 tbsp vegetable oil
• 1 medium diced yellow onion
• 4 minced garlic cloves
• 1 tbsp grated fresh ginger
• 1 tsp cumin seeds
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp red chili powder
• 1 cup diced tomatoes
• 2 cups cauliflower florets
• 1 cup carrot slices
• 1 cup frozen green peas
• 1 cup coconut milk
• 1 tsp salt
• 1/4 cup chopped fresh cilantro
• 2 cups cooked basmati rice

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat until shimmering. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant.
2. Step 2: Add 1 medium diced yellow onion and sauté for 5 minutes until translucent and lightly golden.
3. Step 3: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until aromatic.
4. Step 4: Add 1 tsp ground turmeric, 1 tsp ground coriander, and 1/2 tsp red chili powder; cook for 30 seconds, stirring constantly to toast the spices.
5. Step 5: Pour in 1 cup diced tomatoes and cook for 4 minutes until the mixture thickens and darkens.
6. Step 6: Add 2 cups cauliflower florets, 1 cup carrot slices, and 1 cup frozen green peas; stir well to coat with the spice mixture.
7. Step 7: Pour in 1 cup coconut milk and add 1 tsp salt, bringing the curry to a gentle simmer. Cover and cook for 12 minutes until the vegetables are tender.
8. Step 8: Remove from heat and stir in 1/4 cup chopped fresh cilantro.
9. Step 9: Serve hot over 2 cups cooked basmati rice for a nourishing, colorful meal.