Creamy Vegetable Curry
MAY 03, 2023
Save Up To 40% Off
Your Groceries!
With a Peko Produce Bag.
More Details Here

Looking for a delicious and satisfying way to enjoy your veggies? Look no further than this creamy veggie-filled curry recipe! Bursting with flavour and loaded with nutritious ingredients, this curry is the perfect way to indulge in a hearty meal while getting your daily dose of veggies. Just keep in mind that this curry has a broth-like consistency rather than a thick sauce. So grab your spoon and get ready to dig in!


  • 4 garlic cloves
  • 2 teaspoons ginger, grated
  • 1 small yellow onion
  • 1 large carrot
  • 1 red bell pepper
  • 1 small cauliflower
  • 2 cups chopped broccoli 
  • 2 tablespoons olive oil
  • 1 teaspoon salt, divided
  • 2 cups vegetable broth
  • 1 tablespoon curry powder
  • ½ teaspoon cumin
  • ½ teaspoon turmeric
  • 2 tablespoons peanut butter
  • ½ cup frozen peas
  • 15-ounce can chickpeas
  • Optional: cilantro for garnish


  1. Mince the garlic and grate the ginger; place them in a small bowl and set them aside.
  2. Dice the onion into bite-sized pieces. Peel the carrot and thinly slice it. Cut the pepper into large squares. Chop the cauliflower into bite-sized florets. Cut the broccoli into florets.
  3. Add the olive oil to a large skillet and heat it to medium high. Add the vegetables to the skillet with ½ teaspoon kosher salt and cook for 8 minutes, stirring occasionally, until fork tender and lightly browned. Once tender, add the garlic and ginger and cook for 1 minute.
  4. Stir in the vegetable broth, curry powder, cumin, turmeric, ½ teaspoon salt, peas and chickpeas. Simmer for 5 to 10 minutes until the sauce is thickened just slightly. (The sauce will be more like a broth, not thick.) 
  5. Taste and add additional salt as necessary. Spoon the veggies over rice or quinoa, along with a few spoonfuls of broth. 
  6. Serve warm and enjoy!


A Couple Cooks