
This vibrant and hearty vegetable curry is packed with nutrient-rich sweet potatoes, cauliflower, and zucchini in a fragrant, spiced tomato broth. Perfect for a cozy weeknight dinner, it's a versatile dish that pairs beautifully with fluffy basmati rice and a dollop of cool yogurt.
Heat the cooking oil in a large pot over medium-high heat. Add the diced onion and minced garlic, sautéing for about 2 minutes. Stir in the sliced red chili and continue cooking until the onion becomes translucent and fragrant.
Add the spice mix (curry powder, allspice, nutmeg, smoked paprika, dried thyme, cumin, cayenne, and black pepper). Cook, stirring constantly, for 1-2 minutes until the spices are fragrant and well-combined with the aromatics. If the mixture looks too dry, add a tiny splash of water or oil to prevent burning.
Add the sliced zucchini and chopped red capsicum to the pot. Sauté for 1 minute to coat the vegetables in the spice base.
Stir in the crushed tomatoes, broth, cubed sweet potato, and cauliflower florets. Mix well to ensure everything is submerged, bring the liquid to a simmer, then cover the pot and lower the heat to medium.
Simmer for 15 minutes or until the sweet potato is nearly tender. Remove the lid and continue to simmer for another 10 minutes or more until the sauce has thickened slightly and the vegetables are completely soft.
Stir in the frozen peas and cook for 2 minutes. Add the fresh spinach and half of the chopped coriander, stirring until the spinach is just wilted.
Season with salt and pepper to taste. Serve the curry hot over basmati or plain white rice, garnished with a dollop of yogurt and the remaining fresh coriander.
For a creamier texture, you can replace one cup of broth with full-fat coconut milk. If you prefer a milder curry, deseed the red chili before adding it to the pot. This dish also freezes well, making it an excellent option for meal prep.




