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Cauldron Curry

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Cauldron Curry is a whimsical, warming vegan vegetable curry made with coconut milk, bold spices, and hearty vegetables. Perfect for fall evenings, Halloween dinners, or whenever you need a comforting one-pot meal with a bit of magic.

Ingredients

  • 1 tbsp olive oil or coconut oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp curry powder or curry paste
  • 1 tbsp tomato paste
  • 2 carrots, sliced
  • 2 potatoes or sweet potatoes, cubed
  • 2 cups cauliflower florets
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 cups spinach or kale
  • 1 can (14 oz) full-fat coconut milk
  • 1 cup vegetable broth
  • Salt and black pepper, to taste
  • Fresh cilantro, for garnish
  • Cooked rice or naan, for serving

Instructions

  1. Heat oil in a large pot or Dutch oven over medium heat.
  2. Sauté onion, garlic, and ginger for 3–4 minutes until fragrant and soft.
  3. Stir in curry powder or paste and tomato paste. Cook for 1–2 minutes to release the spices.
  4. Add carrots, potatoes, and cauliflower. Stir to coat with the spices.
  5. Pour in coconut milk and vegetable broth. Bring to a gentle simmer.
  6. Cover and cook for 20–25 minutes until vegetables are tender.
  7. Stir in chickpeas and greens. Cook for 5–7 minutes until greens are wilted and curry is thickened.
  8. Season with salt and pepper. Serve hot with rice or naan, garnished with fresh cilantro.

Notes

  • Use butternut squash or pumpkin for seasonal variation.
  • For added protein, stir in tofu, lentils, or vegan meat alternatives.
  • Spice it up with chili flakes, fresh chili, or a spicier curry paste.
  • Serve in a small hollowed pumpkin or cauldron-style bowl for a festive presentation.
  • Leftovers taste even better the next day and freeze well.

Nutrition

Find it online: https://recipesbyliza.com/cauldron-curry/