All-In Veggie Curry

All-In Veggie Curry

Linda at Fresh Simple Balance
This simple and hearty dish is delicious way to use up lots of veggies, and is also a great option if you are cooking for family/friends that don't eat meat. That being said, would be easy to add a chicken breast, prawns or a poached egg on top for additional protein. All done in one pot, so quick clean-up too! Enjoy the beautiful rainbow of veggies….
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Servings 4 people


  • 1 Tbsp extra virgin olive oil
  • 1 red onion, diced
  • 1 large carrot, peeled and diced
  • 5 sticks celery, diced
  • 1 bell pepper (any color), diced
  • 5 cloves garlic, minced
  • 1 Tbsp fresh ginger, minced
  • juice of 1/2 fresh lemon
  • 3-6 oz baby spinach, chopped (85-170g)
  • 3 Tbsp (heaping) curry powder
  • 1 tsp sea salt
  • 1/2-1 tsp chili powder
  • 2 sweet potatoes, diced (about 3 cups)
  • 1 10 oz jar chick peas, drained and rinsed (260g); can use 2 jars for additional protein
  • 1 can unsweetened coconut milk (16oz/400ml)
  • 28 oz chopped tomatoes (800g)


  • Dice up all the veggies so they are ready to go (makes it very easy then to put together!)
  • Heat up a large pot over medium heat. Add the olive oil, onion, carrot, celery and bell peppers; sauté for about 8 minutes, stirring frequently until onions are translucent.
  • Add the garlic, ginger, lemon juice, baby spinach and curry powder; cook for 2 additional minutes.
  • Add sea salt, chili powder, sweet potatoes, chick peas, coconut milk and chopped tomatoes.
  • Bring to a boil, then reduce to simmer. Cover and cook for 25-30 minutes, or until sweet potatoes are tender.
  • Serve with rice, cauli-rice, over some broccoli, or on a bed of greens. Store in air-tight container in fridge.
Keyword Vegetarian