Vegetable Curry 310x400 1.jpg

Vegetable Curry

Keep cleaning up simple by making this one-pot Vegetable Curry. It only takes 5 ingredients to make this satisfy dinner that can be served with a side of rice.

5 from 1 vote
Vegetable Curry 310x400 1.jpg
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Vegetable Curry

Prep Time5 mins
Cook Time22 mins
Total Time27 mins
Course: Main Course
Cuisine: American, Indian
Servings: 6 Servings
Calories: 110kcal
Author: Carol Kicinski


  • 2 tablespoons extra-virgin olive oil
  • 1 large onion halved and thinly sliced
  • 3 large sweet potatoes peeled and cut into 1-inch cubes
  • 2-4 tablespoons gluten-free red curry paste
  • 1 14-ounce can coconut milk
  • 1 14-ounce can garbanzo beans rinsed and drained


  • Heat the oil in a large skillet over medium-high heat. Add the onion and sweet potatoes and cook until the vegetables are just starting to brown, 4-5 minutes. Add the curry paste to taste and stir to combine. Stir in the coconut milk. Cover, lower the heat, and simmer until the vegetables are tender, 10-15 minutes. Remove the lid from the pan, add the garbanzo beans, and cook for 1-2 minutes until heated through.
  • Serve with rice if desired.


Nutrition Facts
Vegetable Curry
Amount Per Serving
Calories 110 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 36mg2%
Potassium 245mg7%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 3g3%
Protein 1g2%
Vitamin A 10010IU200%
Vitamin C 3.3mg4%
Calcium 31mg3%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Coconut Curry Dairy Free Magazine Potatoes
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