A spicy, saucy Garam Masala Vegetable Curry loaded with potatoes, peas, tomatoes, chickpeas and spinach. Quick to make and a fun flavor blend to change-up those weeknight meals.
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Curry dishes tend to be on the menu when I want something quick and I know 9 times out of 10 I’ll probably love it. Curries are very versatile as well for when you don’t have the exact ingredients. There’s usually room for ingredient swapping and tweaking.
This curry dish is great for curry newbies and lovers alike. The peppery-base of the garam masala gives this dish a warming, aromatic flavor with a medium-spicy kick. It can be served up in 30 minutes and does great with basmati rice or some naan bread.
If you’re new to garam masala, it’s worth noting that this spice blend can differ quite a bit from brand to brand. Make sure to experiment with different ones to see which you like best.
What You’ll Need To Make This Curry
- olive oil or water – for deglazing
- onion – I used a yellow onion
- garlic
- spices – ginger, garam masala, tumeric powder, ground cumin, coriander, crushed red pepper
- tomato paste
- diced tomatoes
- vegetable broth
- russet potatoes
- frozen peas
- chickpeas (garbanzo beans)
- coconut milk
- fresh spinach
Garam Masala Vegetable Curry FAQ & Tips
Garam masala is a spice blend widely used in Indian cuisine often seen in curries, lentil dishes, and soups. The spice blend consists of black pepper, cinnamon, mace, coriander, cumin, and cardamon. It provides a strong flavor with a slightly warming, sweet, pungent taste.
This recipe is very easily adaptable to whatever you have on hand, so if you have other vegetables or beans to use up, go for it. I’ve swapped in zucchini, cauliflower, and mushrooms – all great options. It’ll give the dish new textures and still taste just as amazing.
Serve with whole grain basmati or short-grain brown rice
Store in an air tight container in the fridge for up to 4 days.
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Garam Masala Vegetable Curry
Ingredients
- 1 tablespoon (15 mL) olive oil or water for deglazing
- 1 medium onion diced
- 4 cloves garlic minced
- 1 tablespoon ginger minced
- 2 teaspoons garam masala
- 2 teaspoons tumeric powder
- 2 teaspoons ground cumin
- 1 teaspoon coriander
- ¼ teaspoon crushed red pepper
- 2 tablespoons tomato paste
- 28 ounces (794 g) diced tomatoes with liquid
- 1 ½ cups (355 mL) vegetable broth
- 3 medium (about 400 g) russet potatoes washed and cut into ½ inch (1.27 cm) cubes
- 1 cup (144 g) frozen peas
- 15.5 ounces (439 g) chickpeas (garbanzo beans) rinsed
- 13.66 ounces (1 can / 400 mL) full-fat coconut milk
- 2 cups (60 g) spinach roughly chopped
Instructions
- Sauté the onion: In a large pot, sauté the onion on medium-high heat until translucent, about 3 – 5 minutes. Use oil or splashes of water to keep from sticking.
- Add the garlic and cook for another 30 seconds, until lightly golden.
- Add the spices (ginger, turmeric, garam masala, cumin, coriander, crushed red pepper) and tomato paste. Continue to stir for about 30 – 60 seconds.
- Add the diced tomatoes and cook for another minute.
- Add the broth, and potatoes. Cook for about 15 minutes, or until tender.
- Add the peas, chickpeas, and coconut milk. Cook until warmed through.
- Add the spinach and cook until wilted.
Notes
- What is Garam Masala? Garam masala is a spice blend widely used in Indian cuisine often seen in curries, lentil dishes, and soups. The spice blend consists of black pepper, cinnamon, mace, coriander, cumin, and cardamon. It provides a strong flavor with a slightly warming, sweet, pungent taste.
- Mix and Match – This recipe is very easily adaptable to whatever you have on hand, so if you have other vegetables or beans to use up, go for it. I’ve swapped in zucchini, cauliflower, and mushrooms – all great options. It’ll give the dish new textures and still taste just as amazing.
- Serve with whole grain basmati or short-grain brown rice
- Store in an air tight container in the fridge for up to 4 days.
