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6-Ingredient One-Pot Vegetable Curry

Serves Serves 4-6     adjust servings


  • 2 teaspoons oil
  • 1 medium onion, chopped
  • 1 medium head cauliflower, chopped
  • 3 medium carrots, peeled and chopped
  • 2 zucchini, split lengthwise and then sliced
  • 1 10-15 oz jar pre-made Indian sauce
  • 1 14-ounce can coconut milk*
  • salt and pepper to taste


  1. Heat oil over medium heat. When it is shimmering but not smokey, add chopped onions.
  2. While the onions cook, chop the cauliflower. See photos. Make sure the florets are roughly similar in size. Add the cauliflower to the onions and stir.
  3. Peel and chop the carrots and add to the pot and stir.
  4. Split the zucchini lengthwise then slice. Add to the pot and stir.
  5. Add the Indian sauce and the coconut milk to the pot. Bring to a boil, then lower the heat to medium low. Cover and simmer for 20-30 minutes, or until the vegetables are tender. Season with salt and pepper.
  6. Serve hot with rice.