Name: 6-Ingredient One-Pot Vegetable Curry Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian
Ingredients: 1 medium onion, chopped; 1 head cauliflower, chopped into similarly sized florets; 3 medium carrots, peeled and chopped; 2 zucchini, split lengthwise and then sliced; 2 teaspoons oil; 10-15 ounces pre-made Indian sauce (jarred); 14 ounces coconut milk; Salt and pepper, to taste

Description

This vibrant and comforting 6-Ingredient One-Pot Vegetable Curry is a quick and easy meal-perfect for busy weeknights. Featuring cauliflower, carrots, and zucchini simmered in aromatic Indian sauce and creamy coconut milk, this dish bursts with flavor and nutrition while requiring minimal cleanup. Perfect served hot over rice, it’s a wholesome vegetarian dinner that comes together in just 40 minutes.

Ingredients

Scale

Vegetables

1 medium onion, chopped
1 head cauliflower, chopped into similarly sized florets
3 medium carrots, peeled and chopped
2 zucchini, split lengthwise and then sliced

Other Ingredients

2 teaspoons oil
10-15 ounces pre-made Indian sauce (jarred)
14 ounces coconut milk
Salt and pepper, to taste

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Instructions

Heat oil and sauté onions: Warm 2 teaspoons of oil over medium heat until shimmering but not smoking. Add the chopped onions and cook until they begin to soften and become translucent.
Add cauliflower: While onions cook, chop the cauliflower into florets of similar size to ensure even cooking. Add them to the pot and stir well to combine with the onions.
Add carrots: Peel and chop the carrots into bite-sized pieces and add them to the pot. Stir everything together to coat the vegetables with the oil and onion mixture.
Add zucchini: Split the zucchinis lengthwise, then slice them into half-moons. Add the sliced zucchini to the pot and stir to integrate with the other vegetables.
Simmer with sauce and coconut milk: Pour in the pre-made Indian sauce and coconut milk. Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover the pot and let it simmer for 20-30 minutes, or until all the vegetables are tender. Season with salt and pepper to your taste during the last few minutes of cooking.
Serve: Once the vegetables are tender and the flavors melded, serve the curry hot over a bed of rice to enjoy a hearty, flavorful meal.

Notes

Use jarred Indian sauce for convenience, but you can substitute with homemade sauce if preferred.
Adjust coconut milk quantity to your preferred curry consistency—more for a creamier curry, less for a thicker sauce.
Vegetables can be swapped or supplemented with others like peas or bell peppers.
Serve with steamed basmati rice or naan bread for a complete meal.
Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.