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Make meatless Monday extra tasty with this vegetarian curry

Chickpeas, cauliflower and sweet potatoes combine in this spicy curry dish.

Get your veggies hot and spicy with this vegetarian curry.

Louisa Clements /

Get your veggies hot and spicy with this vegetarian curry.

This curry is packed with chickpeas, cauliflower, carrots, sweet potatoes and green beans.

Prep: 25 minutes  

Cook: 20 minutes

Serves: 4-6


2 Tbsp olive oil

1 onion, diced

2 cloves garlic, finely minced

1 Tbsp freshly grated ginger

2 Tbsp curry powder

1 Tbsp ground coriander

1 tsp cumin

1 tsp turmeric

1 tsp pepper

1/2 tsp salt

1/2 tsp cayenne pepper

1/2 cup crushed tomatoes

1 1/2 cups vegetable stock

1 cup coconut milk

1/2 head cauliflower, chopped

2 carrots, sliced

2 cups finely diced sweet potato (1 medium)

1 cup chopped green beans

1 15oz can chickpeas, drained and rinsed


In a large pot, heat olive oil over medium heat. Cook onions for 3-4 minutes or until softened.

Add garlic and ginger, cook for another minute. Add spices, cook until fragrant, about 30 seconds. Stir in crushed tomatoes, stirring to create a paste with the spices and onion mixture.

Add vegetable broth and coconut milk. Carefully add all the vegetables. Bring to a boil, reduce to a simmer and cook uncovered for 15 minutes. Stir in chickpeas and serve over rice.

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