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Easy One‑Pan Curry Vegetarian Dinner


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  • Author: Amelia
  • Total Time: 35 minutes
  • Yield: 4 servings

Description

A vibrant, creamy curry made all in one pan—packed with veggies and aromatic spices, effortlessly meal‑prep friendly and perfect for busy weeknights.


Ingredients

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

1‑inch piece ginger, grated

1 red bell pepper, sliced

1 zucchini, chopped

1 cup cauliflower florets

1 cup chickpeas, drained and rinsed

1 can (14 oz/400 ml) coconut milk

2 tablespoons curry powder

1 teaspoon ground turmeric

½ teaspoon ground cumin

¼ teaspoon chili flakes (optional, for heat)

Salt and black pepper, to taste

1 tablespoon fresh lemon juice

Optional garnish: fresh cilantro, lime wedges


Instructions

Heat olive oil in a large skillet or sauté pan over medium heat.

Add diced onion, and cook 3–4 minutes until softened. Stir in garlic and ginger, sauté 1 minute until fragrant.

Add bell pepper, zucchini, and cauliflower. Cook 5–6 minutes, stirring occasionally, until vegetables begin to soften.

Stir in chickpeas, curry powder, turmeric, cumin, and chili flakes. Cook 1–2 minutes to toast the spices.

Pour in coconut milk, season with salt and pepper, and bring to a simmer. Reduce heat to medium‑low and cook 8–10 minutes, stirring occasionally, until veggies are tender and the sauce has thickened slightly.

Stir in lemon juice to brighten the flavors. Adjust salt, pepper, or spice to taste.

Remove from heat. Garnish with fresh cilantro and serve with rice or naan, or divide into meal‑prep containers.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes