Menu
Odkrywaj Recipes Categories Ingredients Occasions News
PL EN
Vegetarian curry - photo 1
← Recipes

Vegetarian curry

Pikantne Main Dishes Asian cuisine Vegetarian Dishes 90 min Medium 18 wyświetleń ~47.74 PLN - (0)
Rate:
(0)

Description

Aromatic, creamy vegetarian curry with chickpeas and vegetables in coconut milk — a dish inspired by South Asian cuisine, perfect for a festive evening, such as New Year's Eve 2025. The dish combines the sweetness of carrots and bell peppers, the earthiness of cumin, and the depth of curry, while lime juice and fresh cilantro add freshness. Serve with cooked basmati rice or naan bread; it also works well as a "serve yourself" dish presented in a larger bowl. The creamy, orange-green sauce and colorful pieces of vegetables are visually appealing — it tastes mild, but can be spiced up to your liking.

Składniki (21)

Servings:
4
  • Basmati rice 300 g
  • Chickpeas (drained) 240 g
  • Coconut milk 400 ml
  • Onion 1 szt.
  • Garlic 3 ząbki
  • Fresh ginger 20 g
  • Diced tomatoes (canned) 400 g
  • Carrot 2.5 szt.
  • Zucchini 0.8 szt.
  • Red bell pepper 150 g
  • Fresh spinach 200 g
  • Rapeseed oil 30 g
  • Curry powder 10 g
  • Lime juice 30 ml
  • Fresh cilantro 30 g
  • 🌿 Przyprawy
  • Ground turmeric 1 łyżeczka
  • ground cumin 1 łyżeczka
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Roasted cashews (optional) 50 g
  • Natural yogurt (optional, for serving) 200 g
💰 Szacowany koszt dania: ~47.74 PLN (11.94 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Rice

1

Prepare the basmati rice. Place 300 g of rice in a sieve and rinse under cold running water for 1-2 minutes, until the water runs clear. This will remove excess starch and ensure the grains are fluffy after cooking.

Ingredients: Basmati rice
Use a fine sieve to rinse the rice and a large bowl if you want to soak the rice before cooking (15-20 minutes). This will improve fluffiness.
2

Cook the rice: in a pot with a capacity of about 2 liters, pour in 600 ml of water (1:2 ratio for basmati), add a pinch of salt, cover with a lid, and bring to a boil over high heat. Once the water starts to boil, reduce the heat to the lowest setting, cook covered for 10-12 minutes without stirring. After this time, turn off the heat and let it sit covered for 5-10 minutes to allow the grains to swell.

Ingredients: Basmati rice
Use a pot with a thick bottom (diameter ~16-18 cm). Do not remove the lid while cooking — losing steam will make the rice tough.

Preparing the vegetables

3

Prepare all the vegetables: peel and finely chop the onion (150 g). Peel and crush or finely chop 3 cloves of garlic (15 g). Peel and grate 20 g of fresh ginger. Cut the carrot (200 g) into thin slices, the bell pepper (150 g) into strips, and the zucchini (200 g) into half-moons. Open the can of tomatoes (400 g) and prepare the drained chickpeas (240 g). Wash the spinach and dry it in a salad spinner or with a paper towel.

Ingredients: Onion, Garlic, Fresh ginger, Carrot, Red bell pepper, Zucchini, Diced tomatoes (canned), Chickpeas (drained), Fresh spinach
Use a cutting board and a sharp knife. Cutting to a similar size will ensure even cooking. If you're short on time, use an onion chopper and a grater for the ginger.

Frying the spices

4

Heat a large, heavy skillet or cast-iron pot over medium heat. Pour in 30 g of rapeseed oil and wait 30 seconds until it warms up slightly (it should not smoke). Add 150 g of chopped onion and sauté for 6-8 minutes, stirring every 30 seconds, until the onion becomes translucent and lightly golden (it should be soft and fragrant).

Ingredients: Rapeseed oil, Onion
The best is a pan with a diameter of 26-28 cm with a thick bottom. Use a wooden spoon or spatula for stirring. Do not rush the step with too high heat — the onion should become translucent, not burnt.
5

To the translucent onions, add 15 g of garlic and 20 g of grated ginger. Sauté for 1-2 minutes, stirring frequently, until the aroma of garlic and ginger becomes pronounced (do not let the garlic brown, as it will become bitter). Then add 10 g of curry powder, 5 g of turmeric, and 5 g of cumin. Stir the spices with the onions for 30-45 seconds, until they release their fragrance and lightly "toast."

Ingredients: Garlic, Fresh ginger, Curry powder, Ground turmeric, ground cumin
This is a key step — sautéing the spices (known as blooming) enhances their aroma. Use a flat spoon to combine the spices with the onion, being careful of oil splatters.

Sauce and Stewing

6

Add 400 g of chopped tomatoes and 240 g of drained chickpeas to the pan. Mix thoroughly, scraping any spice bits from the bottom of the pan. Bring to a gentle boil, then reduce the heat to medium-low and cook for 8-10 minutes, until the tomatoes break down and the sauce thickens slightly.

Ingredients: Diced tomatoes (canned), Chickpeas (drained)
Use a wooden spoon to scrape the spices from the bottom of the pot — this will add flavor. If the sauce is too thick, add 50-100 ml of water.

Adding vegetables

7

Add the carrot (200 g), bell pepper (150 g), and zucchini (200 g) to the sauce. Mix and cook over medium heat for 10-12 minutes, stirring every 2-3 minutes, until the carrot is tender but still has a slight bite (check with a fork — it should not fall apart).

Ingredients: Carrot, Red bell pepper, Zucchini
If you cut the vegetables thinner, the cooking time will be shorter — keep a similar size of pieces so everything stews evenly.

Adding coconut milk and final spices

8

Pour 400 ml of coconut milk into a pan, gently stir, bring to a gentle boil, then reduce the heat and cook for 6-8 minutes uncovered, until the sauce becomes creamy. Season with salt (3 g) and pepper (2 g). Taste and adjust with more curry or salt if needed.

Ingredients: Coconut milk, Salt, Black pepper, Curry powder
Use a spatula to prevent the coconut milk from sticking to the bottom. Cooking on low heat allows the flavors to meld and the sauce to thicken.

Finishing

9

Add 200 g of fresh spinach and 240 g of drained chickpeas to the curry (if you haven't added them earlier). Stir for 2-3 minutes until the spinach wilts and all the ingredients are evenly coated with the sauce. Remove the pan from the heat and stir in 30 ml of fresh lime juice and 30 g of chopped fresh coriander. Taste and adjust the salt and acidity.

Ingredients: Fresh spinach, Chickpeas (drained), Lime juice, Fresh cilantro
Add the spinach at the end — adding it too early will cause it to lose its color and texture. Use kitchen scissors to quickly chop the cilantro without dirtying too many dishes.

Serving

10

On a heated plate, place a portion of cooked rice (about 75 g of dry rice per person = 300 g for 4 people, divide evenly after cooking). Next to or on the rice, add a portion of curry. Optionally sprinkle with 50 g of roasted cashews and additional cilantro. Serve with a bowl of natural yogurt (200 g optional) to help reduce spiciness.

Ingredients: Basmati rice, Roasted cashews (optional), Natural yogurt (optional, for serving)
Serve hot. Use flat dinner plates or curry bowls on New Year's Eve to make it easier to scoop up the sauce and rice.

Cleaning and final tips

11

After serving, rinse the dishes with coconut milk and spices immediately with warm water to make cleaning easier. Store any leftover curry according to the instructions.

Use warm water and dish soap; spices can leave stains on plastic — glass is easier to clean.

Fun Fact

💡

Curry is a general term for one-pot dishes from South Asia; curry powder is more of a British adaptation inspired by Indian spices than a traditional Indian blend.

Best for

Sylwester 2025 Kolacja dla przyjaciół Rodzinny obiad

Tips

🍽️ Serving

Serve the curry in deep plates with rice on the side or in the middle. For New Year's Eve, prepare small bowls with toppings: roasted cashews, extra cilantro, lime slices, and natural yogurt. For vegan guests, omit the yogurt or serve plant-based yogurt.

🥡 Storage

Store in the refrigerator in airtight containers for 2-3 days. Frozen curry (without fresh spinach and cilantro) can be stored for up to 2 months; thaw in the refrigerator and reheat over low heat, adding 1-2 tablespoons of water or coconut milk to restore consistency. Store rice separately to avoid sogginess.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Creamy Gnocchi with Roasted Pumpkin, Sage, and Walnuts 120 min

Creamy Gnocchi with Roasted Pumpkin, Sage,...

Dania główne
Gyoza - Japanese dumplings 60 min

Gyoza - Japanese dumplings

Asian cuisine
Russian Pierogi 120 min

Russian Pierogi

European cuisine
Creamy risotto with roasted pumpkin, sage, and parmesan 80 min

Creamy risotto with roasted pumpkin, sage,...

Dania główne
Vietnamese Bun Cha 50 min

Vietnamese Bun Cha

Asian cuisine
Zupa jarzynowa z koperkiem 60 min

Zupa jarzynowa z koperkiem

Soups

Recipe Categories

Main Dishes
Main Dishes in: Christmas Eve Dinner

Main courses are the heart of every meal - hearty, delicious, and full of nutrients. Meats: beef, pork, poultry, and lamb in various versions. Fish and seafood: baked, fried, grilled, and stewed. Vegetarian dishes: tofu, tempeh, legumes as the main protein. Casseroles: pasta, potato, vegetable wi...

See all recipes in this category
Asian cuisine
Asian cuisine

Asian cuisine is a variety of flavors from Japan to Thailand - umami, sweet-sour, and spicy. Sushi, ramen, pad thai, pho, and dim sum - iconic dishes from restaurants at home. Wok cooking: stir-fry with vegetables, tofu, and meat in just a few minutes. Asian sauces: soy, fish, oyster, and hoisin ...

See all recipes in this category
Vegetarian Dishes
Vegetarian Dishes

Vegetarian cuisine is a wealth of flavors without meat - healthy, colorful, and filling. Plant-based proteins: lentils, chickpeas, beans, peas, and soy take center stage. Cheeses and dairy: feta, halloumi, ricotta, and mascarpone in main dishes. Eggs in various forms: omelets, frittata, shakshuka...

See all recipes in this category
Reklama