Curry Row Vegetable Curry (Gluten-Free)
A vibrant, one-pot vegetable curry inspired by East Village’s “Curry Row,” offering complex flavors in under 30 minutes—ideal for vegetarians and gluten-free diets.
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 small cauliflower, cut into florets
- 1 sweet potato, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup frozen green peas
- Salt to taste
- Fresh cilantro for garnish
- Cooked rice for serving
Instructions
- Heat oil in a large pot over medium heat. Add onion and cook until softened, about 3-4 minutes.
- Add garlic and ginger, cook for 30 seconds until fragrant.
- Stir in curry powder and turmeric, then toast for 30 seconds.
- Pour in coconut milk and vegetable broth, bring to a simmer.
- Add cauliflower and sweet potato. Cover and simmer for 15 minutes until vegetables are tender.
- Add chickpeas and frozen peas, cook for another 5 minutes.
- Season with salt to taste.
- Serve over rice and garnish with fresh cilantro.
Notes
- Naturally vegetarian and gluten-free.
- Swap in your favorite seasonal vegetables if desired.
- Serve with any rice or gluten-free grain.
- Adjust curry powder and turmeric to taste for spice preference.
- Leftovers keep well for meal prep and next-day lunches.