This Thirty-Minute Vegan “Dump” Curry is Perfect for a Cold Afternoon

If you’re a busy college student, sometimes it can be tricky to find enough time to not only cook yourself a meal at the end of the day, but also methodically purchase and prepare the ingredients you’ll need to start cooking. One way I’ve cut my cooking time down is by preparing food on the weekends and eating out of the fridge during the week. 

Curry was always a popular food in my house growing up because it was easy to make, perfectly spicy, and warm for a cold winter day. I’ve found curry to be even better now that I can make it myself- and with almost anything I can find in my pantry!

This is a very versatile recipe that you can substitute ingredients into or swap ingredients out of. You only need the basics: curry powder, canned coconut milk, and whatever you want to put in it! My favorite curry additions include sweet potato, snap peas, broccoli, tofu, and ginger- but you could also get creative with chickpeas, root veggies, or meat additions. 

For the sake of my budget, I purchase organic, frozen broccoli from a local warehouse store. This means it takes a little extra time to thaw once it hits the pan. I also microwave my sweet potatoes for a couple minutes beforehand so they’re soft when they go into the pot. 

You can use either full-fat or reduced-fat coconut milk for this recipe. If you like a creamer curry, the more fat the better! I’ve come across a couple recipes that use almond or oat milk; while I haven’t tried them, I’m sure they could work (but you wouldn’t get the underlying coconutty-goodness in this recipe)! As for the curry spice, I used Penzy’s Sweet Curry Powder, but I also like to add Penzy’s Maharajah from time-to-time for a spicier blend. 

30 Minute Vegan Dump Curry

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesTotal time: 30 minutesServings:4 servings

Ingredients

• 2 bell peppers roughly chopped
• 2 cups broccoli florets frozen or fresh
• 1 yellow onion sautéed
• 2 tbs. minced garlic 2-3 cloves
• 1 tbsp. olive oil or avocado oil for sautéing
• 1/2u0022 piece ginger peeled and finely minced
• 2 tbs. sweet curry powder
• 1 medium cooked sweet potato cubed
• 1 package extra firm tofu drained and cubed
• 2 cans reduced-fat coconut milk
• 2 tsp. cayenne pepper powder
• 2 tsp. hot sauce choice
• 2 tsp. ground cumin
• Dash salt/pepper to taste

Instructions

1. 
   

   Add onion, garlic, ginger, salt, and pepper to stock pot with olive oil. Stir often to prevent burning.

2. 
   

   Add bell peppers and broccoli to pan. Cook 3-4 minutes or until veggies begin to soften. If you plan on adding hard veggies to this dish (i.e. parsnips or carrots), add them here as well.

3. 
   

   Add cubed tofu and sweet potato to the stock pot. Cook additional 4-5 minutes or until the tofu begins to break down. Stir frequently to prevent burning.

4. 
   

   Pour cans of coconut milk into stock pot.

5. 
   

   Add curry powder, cumin, hot sauce, and cayenne to the stock pot. If you prefer a stronger curry flavor, you can add more curry powder to suit your liking.

6. 
   

   Cover pot and simmer for 10 or so minutes. If you can wait longer for the flavors to meld a little bit more, that is optimal. Stir before serving.

7. 
   

   Serve with rice, quinoa, or just enjoy out of your favorite mug! Leftovers can be left in a plastic/glass container and refrigerated for 3-4 days.

• Vegetarian