Vegan Vegetable Madras Curry
This is the kind of curry that makes you forget you ever needed meat or dairy to feel completely satisfied. A generous blend of Madras curry powder, cumin, coriander, turmeric, and cayenne builds a deeply fragrant base, while full-fat coconut milk brings a rich, velvety sauce that clings to every piece of cauliflower, potato, and chickpea. The technique matters here — blooming the spices in the pan before adding the tomatoes coaxes out layers of flavor that taste like the dish has been simmering all day, even though it comes together in under an hour. Chunky Yukon Gold potatoes and hearty cauliflower florets give the curry real substance, and the chickpeas add a satisfying bite that makes each bowl feel genuinely filling. A squeeze of fresh lemon juice at the end brightens everything up and keeps the richness of the coconut milk in check. It serves four, so it's a solid weeknight dinner that also reheats beautifully for lunch the next day. Spoon it over basmati rice, scatter on some cilantro, and you have a bowl that's as comforting as it is completely plant-based.
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Learn more →Ingredients
4 servings
- 3 tbsp coconut oil or neutral oil
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp madras curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup vegetable broth
- 2 medium yukon gold potatoes, cut into ¾-inch cubes
- 1 medium head cauliflower, cut into small florets (about 3 cups)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup frozen peas
- 1 tbsp fresh lemon juice
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- cooked basmati rice or naan, for serving (optional)
Instructions
- 1
Heat the oil in a large deep skillet or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and golden at the edges, about 8–10 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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