Vegetable curries are a great hearty choice for a vegetarian meal. Filled with bold flavors and a good variety of vegetables, they can be healthy, satisfying, and delicious as long as the vegetables are well cooked and the flavors are balanced.
To nail the bold flavor we turned to a few pantry-friendly items like curry powder, garam masala, garlic, and tomato paste while fresh ginger and a serrano chile pumped up the flavor even more. A combination of sweet potatoes, canned diced tomatoes, eggplant, green beans, and chickpeas guaranteed everyone would walk away from the table satiated.
We started by cooking the sweet potatoes since they would take the longest to become tender, followed by the eggplant and green beans. We also found that 20 minutes of simmering eliminated any tinny taste in the tomatoes and allowed the chickpeas to turn from crumbly to creamy.
Finishing the dish with a generous handful of cilantro and a dollop of Greek yogurt helped to add brightness and brought our flavors into balance. You can adjust the spice level of this dish by either including less of the serrano chile or adding its seeds.