Vegetable Curry (healthy & easy dinner idea)
This rich and easy vegetable curry is a one-pot dinner made with sweet potatoes, peas, spinach, and chickpeas simmered in coconut tomato broth and aromatic spices — perfect for a healthy 30-minute meal.
Equipment
- 1 Pressure Cooker 6-quart or larger
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 cloves garlic grated
- 1 teaspoon ginger grated
- 2 teaspoons curry powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- ¼ teaspoon red pepper flakes
- 1 teaspoon salt or more to taste
- ¼ teaspoon black pepper
- 1 cup vegetable broth
- 1 can coconut milk 14 ounces
- 1 can crushed tomatoes 15 ounces
- 1 can chickpeas 15 ounces, drained
- 2 cups sweet potatoes diced
- 1 cup green peas
- 2 cups broccoli florets
- 4 cups spinach
- 1 teaspoon garam masala
Instructions
Instructions
- Heat the olive oil in the pressure cooker pot over medium heat.
- Add the chopped onion and sauté for 3–4 minutes until softened.
- Add garlic and ginger, cook for 1 minute until fragrant.
- Stir in curry powder, coriander, cumin, turmeric, red pepper flakes, salt and pepper; toast for 1–2 minutes.
- Add sweet potatoes, broccoli, peas, spinach, and chickpeas. Stir well to coat in spices.
- Pour in coconut milk, crushed tomatoes, and vegetable broth. Stir again.
- Seal pressure cooker lid and bring to pressure. Cook for 10 minutes.
- Slow release the pressure, open lid carefully and check tenderness of vegetables.
- Stir in garam masala and adjust salt before serving.
Notes
Serve hot over basmati rice or with naan. Garnish with lime, cilantro, and yogurt if desired. Great for meal prep or freezing.