Our Must-Try Spiced Veggie Curry Recipe

Spiced Vegetable Curry

One of KIC's must try recipes

Egg Free

Gluten Free

Dairy Free

Nut Free

Dinner
Serves 2
Over 30+mins

Are you after a super quick, nutritious and delicious meat-free dinner this week? Well, look no further than KIC’s Spiced Vegetable Curry! Not only is this curry packed full of flavour from the legendary combination of spices, but its versatility is next level. You see, the beauty about this curry is that although the recipe calls for a veggie mix of pumpkin, cauliflower and capsicum you can actually substitute these out for whatever you have at home! Whether it be broccoli, sweet potato, zucchini or even mushrooms, you can swap the veggies listed in the ingredients for any veggies that you’ve got lying around or that you enjoy more. When it comes to serving this curry, we also love mixing through some fresh spinach alongside the rice of your choice too!

We have the utmost faith that this curry will leave you feeling satisfied and less stressed about what to do with those leftover veggies. Enjoy!

Ingredients

1/2 brown onion

2 garlic cloves

15g ginger

100g pumpkin

150g cauliflower

1 capsicum

20ml coconut oil

2tsp cumin seeds

2tsp turmeric powder

1tsp coriander seeds

1tsp garam masala

3 kaffir lime leaves

125ml coconut cream

375ml vegetable stock

150g your choice of rice

Method

Step 1

Finely chop the garlic, onion and ginger, and prepare the pumpkin (skin removed), capsicum and cauliflower by chopping them into bite-sized pieces.

Step 2

Heat a pan to medium heat, and add in the coconut oil, garlic, onion and ginger. Sauté until fragrant and translucent. Add in all of the spices (cumin, turmeric, coriander seed and garam masala) and sauté until fragrant.

Step 3

Add in the kaffir lime leaves, cauliflower, pumpkin, capsicum, coconut cream, stock, salt and pepper, and simmer until the vegetables have softened to your liking.

Step 4

As the curry simmers, prepare the rice. Put the rice and water in a pot and leave on a medium to high heat to allow it to come to a boil (leave it uncovered). Once boiling and small holes begin appearing on the top of the rice, place the lid on the pot and reduce the heat to low. Let the rice simmer for 15 or so minutes, or until the rice has absorbed the water.

Step 5

Serve the curry with the rice.