Vegetable Curry (Vegan and Gluten Free)

Curries are such amazingly flavourful dishes and are so versatile. This one is easily modifiable to suit your lifestyle. Add some chicken or lamb if you want that extra protein and meaty flavour. Substitute the vegetables here for whatever you have in your fridge or pantry. Broccoli instead of cauliflower? Sure. Lentils instead of chickpeas? No problem.  Yogurt instead of coconut milk? You get the point. If you’re missing an ingredient here or there it isn’t going to ruin the dish. Have the confidence to play around in the kitchen with the ingredients you have on hand and making dinner will be that much more enjoyable. Do note however, that some vegetables have a higher water content than others, and that can impact the thickness of the curry. If you're using a vegetable like a zucchini, which releases a ton of water while cooking, reduce the amount of vegetable broth in half. You can always add more in later if need be!

Vegetable Curry (Vegan and Gluten Free)

Vegetable Curry (Vegan and Gluten Free)

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hour
Yield: 6 servings


  • 2 tbsp. canola oil

  • 1 large yellow onion, finely chopped

  • 4 cloves garlic, minced

  • 1 tbsp. grated ginger *see notes

  • 2 tsp. curry powder

  • 2 tsp. ground cumin

  • 2 tsp. ground coriander

  • 1 tsp. ground turmeric

  • 1 tsp. cayenne

  • 1 cinnamon stick (5cm)

  • 1 tsp. garam masala

  • 1 15oz can crushed tomatoes

  • 1 ½ cups vegetable broth

  • 1 cup full fat coconut milk

  • 2 large carrots, chopped (approximately 1 cup)

  • ½ head cauliflower, broken into bite-sized florets

  • 5oz baby spinach, washed

  • 1 19oz can chickpeas, washed and drained

  • Juice and zest of ½ a lemon

  • Salt to taste

  • Handful of fresh cilantro for garnish

*Freeze your ginger whole with the skin on. When you need to use some for a recipe simply cut off the outer layer of skin on the portion of the knob you will be using with a knife and then grate it. It is much easier to deal with this way than trying to mince or grate it while fresh and does not compromise flavour.


Heat oil in a large heavy-duty pot or a Dutch oven over medium high heat. Add the onion and cook for 3-4 minutes, stirring often, until the onion begins to brown. Lower the heat to medium low and continue to caramelize the onions, until a light brown colour is achieved, approximately 6 minutes more. Add the garlic and ginger and cook for 1 minute, or until fragrant. Mix in curry powder, cumin, coriander, turmeric, cayenne, cinnamon and garam masala. Toast the spices for 30 seconds, and then pour in crushed tomatoes, vegetable broth and coconut milk. Stir and simmer for 10 minutes.

Add the cauliflower and carrots, raise the heat to medium and cover. Stir every few minutes until vegetables are tender, approximately 15 minutes. Discard the cinnamon stick.

Stir in chickpeas, lemon juice and zest and spinach, and cook until spinach has wilted. Season with salt. Garnish with fresh cilantro and serve over coconut rice

Vegetable Curry (Vegan and Gluten Free)
Vegetable Curry (Vegan and Gluten Free)