Simple Vegetable Curry | Everyday Food with Sarah Carey

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while almond milk is more affordable.

mixed vegetables

🥗Healthier: fresh seasonal vegetables

💰Cheaper: frozen vegetables

Fresh seasonal vegetables enhance flavor while frozen options are budget-friendly.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: store-brand curry powder

Homemade blends can be tailored for health, while store brands save money.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often less expensive.

Cut up 1 medium onion; half will go into the rice and half into the curry.

In a small pot, heat 1 teaspoon of vegetable oil and add half the diced onion; sauté until translucent.

Add 1 cup of long grain white rice to the pot and stir to toast the grains.

Pour in 1 and 1/2 cups of water, bring to a boil, then reduce to medium heat and cook for 15 minutes.

In a separate pan, heat 2 teaspoons of vegetable oil and add the other half of the diced onion; sweat until translucent.

Peel and chop 1 sweet potato into pieces; if small, use 2 sweet potatoes.

Cut 1 head of cauliflower into florets; save some for snacks if desired.

Add 1 tablespoon of vegan red Thai curry paste to the pan and cook until fragrant.

Pour in 1 cup of water and 1 cup of coconut milk; shake the coconut milk can before using.

Bring the mixture to a boil, then add the sweet potato and cauliflower; cover and simmer for 15 minutes.

Add a 15.5 oz can of chickpeas to the curry and stir to heat through.

Serve the curry over the cooked rice, fluffing the rice before serving; garnish with cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens