Gordon Ramsay Vegetable Curry Recipe 

This hearty and flavorful vegetable curry is packed with tender sweet potatoes, chickpeas, and a medley of fresh veggies, all simmered in a creamy coconut milk sauce. It’s a healthy, comforting dish perfect for a quick dinner. Serve it with rice or flatbread for a satisfying meal!

Ingredients Needed:

• 1 teaspoon coconut oil
• 4 green cardamom pods
• 1 medium yellow onion diced
• ½ teaspoon turmeric
• ½ to 1 teaspoon cayenne
• 1 tablespoon ginger garlic paste
• 2 medium sweet potatoes
• 2 medium potatoes
• 1 large carrot
• 1 large green bell pepper
• 2 cups green beans
• 1½ cups vegetable stock
• 14 oz canned or cooked chickpeas
• 14 oz coconut milk
• 3 scallions
• 2 tablespoons lemon juice
• 2 tablespoons cilantro
• Salt to taste

How To Make Vegetable Curry Recipe?

1. Cook the onions: Heat 1 teaspoon of coconut oil in a pan over medium heat. Add the onions and cardamom pods, sautéing until the onions are translucent.
2. Add spices and paste: Stir in the turmeric, cayenne, and ginger garlic paste. Cook for 30 seconds to release their aroma.
3. Cook root vegetables: Add the sweet potatoes, potatoes, and carrots. Sprinkle with salt, cover the pan, and cook on low heat for 5 minutes. Add a splash of water if the vegetables start sticking.
4. Add green veggies: Stir in the green beans and bell pepper with ½ cup of vegetable stock or water. Cover and cook for another 5 minutes.
5. Check for tenderness: Ensure the potatoes and sweet potatoes are fork-tender. If not, continue cooking covered for a few more minutes.
6. Add chickpeas and spices: Mix in the chickpeas, curry powder, and 1 cup of vegetable stock. Bring the curry to a boil.
7. Add coconut milk: Stir in the coconut milk and scallions, if using, and allow the curry to heat through without boiling.
8. Finish with lemon and cilantro: Stir in lemon juice and cilantro. Add salt to taste and serve hot with rice or flatbread.

Recipe Tips:

• Cut vegetables evenly: Dice vegetables into similar-sized pieces so they cook evenly.
• Adjust the spice level: Add more or less cayenne depending on your heat preference.
• Use fresh coconut milk: If available, fresh coconut milk enhances the curry’s flavor.
• Don’t overcook veggies: The vegetables should be tender but not mushy for the best texture.
• Garnish generously: Fresh cilantro and lemon juice brighten the flavors of the curry.

How To Store & Reheat Leftovers?

• Refrigerate: Allow the curry to cool to room temperature, then store it in an airtight container in the fridge for up to 3 days.
• Freeze: Cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months.
• Reheat: Reheat in a pan over medium heat, stirring occasionally. Add a splash of water or stock if needed to loosen the sauce.

Nutrition Facts:

• Calories: 320 kcal
• Carbohydrates: 45 g
• Protein: 8 g
• Fat: 12 g
• Saturated Fat: 8 g
• Cholesterol: 0 mg
• Sodium: 550 mg
• Potassium: 950 mg
• Fiber: 8 g
• Sugar: 10 g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Vegetable Lasagna Recipe 
• Gordon Ramsay Vegetable Soup Recipe 
• Gordon Ramsay Goat Curry Recipe