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Large pot of one pot vegetable curry simmering with cauliflower, carrots, and zucchini in coconut milk and Indian simmer sauce

6-Ingredient One-Pot Vegetable Curry

A hearty and flavorful one-pot vegetable curry made with cauliflower, carrots, zucchini, and creamy coconut milk. Ready in 40 minutes with just 6 simple ingredients.
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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: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tsp oil
  • 1 medium onion chopped
  • 1 head cauliflower cut into similar-size florets
  • 3 medium carrots peeled and chopped into bite-size pieces
  • 2 zucchini split lengthwise then sliced into half-moon pieces
  • 10-15 oz Indian simmer sauce store-bought jar, any variety such as tikka masala, madras, or korma
  • 14 oz coconut milk light coconut milk works great
  • salt and pepper to taste

Equipment

  • Large pot or Dutch oven
  • Knife and cutting board
  • Wooden spoon or ladle

Method
 

  1. Heat 2 tsp of oil in a large pot or Dutch oven over medium heat. Wait until the oil is shimmering but not smoking, then add the chopped onion. Cook for 3 to 4 minutes, stirring occasionally, until softened and translucent.
  2. While the onion cooks, chop the cauliflower into florets of roughly the same size. Add to the pot and stir to combine with the onion.
  3. Peel and chop the carrots into bite-size pieces. Add to the pot and stir everything together.
  4. Split the zucchini lengthwise, then slice into half-moon pieces. Add to the pot and stir to combine all the vegetables.
  5. Pour in the Indian simmer sauce and coconut milk. Stir well to coat all the vegetables. Bring the mixture to a boil over medium-high heat.
  6. Once boiling, reduce the heat to medium-low and cover the pot. Simmer for 20 to 30 minutes, or until all the vegetables are fork-tender. Check the carrots and cauliflower since they take the longest.
  7. Taste and season with salt and pepper. Serve hot over steamed basmati rice or with warm naan bread.

Notes

Use any store-bought Indian simmer sauce you enjoy such as tikka masala, madras, or korma. Light coconut milk works great and keeps the dish lighter. For added protein, stir in chickpeas or cubed firm tofu when adding the sauce. Leftovers keep in the fridge for up to 4 days and in the freezer for up to 3 months. Add a splash of water or coconut milk when reheating if the sauce has thickened.