Indian-inspired · curry
Mixed Vegetable Curry
Cauliflower, potatoes, carrots, and peas simmer in a bright tomato curry that stays entirely plant-based.
Total time35 min
Hands-on18 min
Cleanuplow
Serves6
Cook
Make dinner
- 01
Heat oil in a Dutch oven. Cook onion with 1/2 teaspoon salt for 6 minutes. Add curry powder for 30 seconds.
- 02
Add potatoes, cauliflower, carrots, tomatoes, and 2 cups water. Bring to a simmer.
- 03
Cover and cook until the vegetables are tender, 18 to 20 minutes.
- 04
Stir in peas for 3 minutes. Finish with cilantro or lemon if desired.
Make it work
Useful swaps
- Sweet potato can replace Yukon Gold potatoes.
- Add a can of chickpeas for extra protein.
Why this is a good weeknight call
It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
