Easy One-Pot Vegetable Curry with Sweet Potato

Name: Easy One-Pot Vegetable Curry with Sweet Potato
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 5
Ingredients: 3 tbsp cooking oil; 1 large onion; 2 large garlic cloves; 1 large red chilli; 2 tbsp curry powder; 1 tsp allspice powder; 1 tsp nutmeg powder; 1 1/2 tsp smoked paprika; 2 tsp dried thyme leaves; 1 tsp cumin powder; 3/4 tsp cayenne pepper; 1 tsp black pepper; 1 large red capsicum; 1 zucchini; 800 g canned crushed tomatoes; 2 cup vegetable or chicken broth; 2 cup sweet potato; 2 cup cauliflower florets; 3/4 cup frozen peas; 2 handfuls baby spinach; 1/2 cup fresh coriander; 1 pinch salt and pepper; 1 dollop yogurt; 1 serving basmati rice; 1 serving white rice

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.

Servings5 Portions

Prep Time15 Mins

Cook Time25 Mins

Difficulty

Intermediate

Ingredients

cooking oil
3 tbsp
large onion
1
large garlic cloves
2
large red chilli
1
curry powder
2 tbsp
allspice powder
1 tsp
nutmeg powder
1 tsp
smoked paprika
0.5 tsp
dried thyme leaves
2 tsp
cumin powder
1 tsp
cayenne pepper
0.8 tsp
black pepper
1 tsp
large red capsicum
1
zucchini
1
canned crushed tomatoes
800 g
vegetable or chicken broth
2 cup
sweet potato
2 cup
cauliflower florets
2 cup
frozen peas
0.8 cup
baby spinach
2 handfuls
fresh coriander
0.5 cup
salt and pepper
1 pinch
yogurt
1 dollop
basmati rice
1 serving
white rice
1 serving

Step-by-Step Instructions

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.