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vegetable curry

Vegetable Curry

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Course: Main Course
Keyword: curry, vegetables
Prep Time: 15 minutes
Total Time: 2 hours 15 minutes
Servings: 6 servings
Author: Chef Abbie Gellman RD

Ingredients

  • 1 tablespoon olive oil
  • 2 onions diced
  • 2 red peppers diced
  • 6 cloves garlic minced or grated
  • 2 tablespoons ginger minced or grated
  • 2 tablespoons curry powder
  • 2 tablespoons tomato paste
  • 4 cups vegetable stock
  • 1 head cauliflower cut into bite-sized pieces
  • 1 can coconut milk
  • 1/2 teaspoon salt
  • Pinch black pepper
  • 1/3 cup cilantro chopped
  • 2 cups baby spinach

Instructions

Directions: Version One: Slow Cooker

  • Place all ingredients except cilantro into a slow cooker and cook on high 2-3 hours.
  • Stir in cilantro and spinach, season with additional salt/pepper and squeeze of lemon or lime if needed. Goes well over any whole grain, such as brown rice and quinoa.

Directions: Version Two: Instant Pot

  • Heat up Instant Pot using saute button, add olive oil, onions, and red peppers. Saute ~3-4 minutes. Add garlic and ginger and saute 30 seconds. Add curry powder and tomato paste and saute, stirring constantly, ~1 minute.
  • Add vegetable stock, cauliflower, coconut milk, salt, and pepper. Mix together then switch to slow cooker mode and cook on high 2-3 hours.
  • Stir in cilantro and spinach, season with additional salt/pepper and squeeze of lemon or lime if needed. Goes well over any whole grain, such as brown rice and quinoa.

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