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Easy One-Pot Vegetable Curry

A rich and warming six-ingredient vegetable curry made with Indian simmer sauce and coconut milk. Ready in 40 minutes in a single pot.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Indian
Calories: 369
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tsp oil
  • 1 medium onion chopped
  • 1 head cauliflower cut into similar-sized florets
  • 3 medium carrots peeled and chopped into half-inch coins
  • 2 zucchini split lengthwise then sliced
  • 12 oz jar pre-made Indian simmer sauce Madras or tikka masala recommended
  • 14 oz coconut milk light coconut milk works well
  • salt and pepper to taste

Equipment

  • Large pot or Dutch oven
  • Cutting board and knife

Method
 

  1. Heat oil in a large pot over medium heat. When the oil shimmers but is not smoking, add the chopped onions. Stir occasionally and cook for 3 to 4 minutes until softened and translucent.
  2. Cut cauliflower into similarly-sized florets while the onions cook. Add the cauliflower to the pot and stir to combine.
  3. Add the peeled and chopped carrots to the pot. Stir and cook together for 2 minutes.
  4. Add the sliced zucchini and stir everything together.
  5. Pour in the entire jar of Indian simmer sauce and the coconut milk. Stir to combine. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 20 to 30 minutes, stirring occasionally, until vegetables are fork-tender.
  6. Season with salt and pepper to taste. Serve hot over steamed rice.

Notes

Light coconut milk works great and keeps the dish lighter. Any Indian simmer sauce variety works including tikka masala, korma, or Madras. Leftovers store in the refrigerator for up to 4 days and freeze well for up to 3 months.