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This super easy Vegetable Curry is absolutely delicious, made in one-pot and ready in just 15 minutes! Packed full of vegetables it’s a really healthy curry that the family will love and perfect for your dinner tonight!
Recipe Difficulty – Easy
Table of Contents
Why this recipe works
This creamy vegetable curry is warm, delicious, and so perfect for those cooler months!
One of the great things about this mixed vegetable curry is that it’s so quick! I think it’s generally a misconception, especially with curries, that you need to cook them for hours to develop flavour. This easy vegetarian curry recipe proves that totally wrong! From start to finish, this vegan curry only takes about 15 minutes.
Another great thing about this veggie curry is that you can batch cook it and save the leftovers for meal prep lunch the next day. You could also freeze it down to have as a quick and healthy homemade “ready meal” on those extra busy evenings!
Ingredients to make Vegetable Curry
- Garlic Paste – makes cooking this curry a little quicker! It’s pre-pureed garlic cloves with oil.
- Red Onion – adds a great base flavour to this veg curry.
- Ground Coriander – is a staple in many curry recipes due to its citrusy and sweet flavour.
- Red Pepper Flakes – add a little bit of spice to the vegetable curry mix.
- Courgette – is also known as zucchini.
- Aubergine – is also known as eggplant.
- Red Bell Pepper – adds a little crunch to this vegetable curry .
- Tin of Tomatoes – brings a great flavour.
- Full-fat Coconut Milk – In vegetable curry coconut milk is a must due to its creaminess creates the most delicious curry sauce.
- Can of Chickpeas – These add plant-based protein. Just make sure to both drain and rinse the chickpeas before adding into the curry.
- Water – the splash of water helps to get this curry to the proper texture.
- Ground Almonds – give a great texture and flavour, plus helps to thicken this healthy curry.
- Lime Juice – should be squeezed fresh from a lime.
- Fresh Coriander – aka fresh cilantro is optional, but definitely recommended! It adds a great flavour.
- Baby Spinach – is a great way to add some more nutrients and colour to this dish.
See recipe card for full information on ingredients and quantities.
Substitutions
- Garlic Paste – If you use fresh garlic, make sure to crush it before using. You could also use minced garlic or garlic powder if needed. Fresh ginger would also be a great addition/swap.
- Full-fat Coconut Milk – if you’re watching calories, feel free to use light coconut milk instead for less calories. You could also opt for heavy cream instead of coconut milk if you prefer.
- Vegetables – Feel free to use the veg you have on hand. Cauliflower, red potato, peas, sweet potatoes, green peas, green beans, broccoli florets, cauliflower florets and carrots are all great additions.
- Chickpeas – Roasted cauliflower, tempeh, or white beans would all be good substitutes.
- Spices – if you want more of indian style vegetable curry flavor try adding in mild curry powder or garam masala.
Variations
- Spicy – For a spicier curry, add hot curry powder, red curry paste, paprika, cumin, and/or cayenne pepper.
- Deluxe – Don’t skip the optional fresh herb toppings for a deluxe curry. You could also add in tomato paste, soy sauce or tamari for that extra umami flavor.
- Kid friendly – Tone down the spice, if necessary, for your kids. You may also need to adjust which vegetables you use to match their tastes.
How to make Vegetable Curry
Step 2: Heat a large pot or large skillet over a medium heat with olive oil or coconut oil and add in the garlic paste, red onion, ground coriander and red pepper flakes. Give it a good stir and fry for a couple of minutes.
Step 3: Add in the chopped vegetables and the rest of the ingredients (except the fresh coriander and baby spinach). Stir together and cook on high heat for 10 minutes or until it thickens.
Step 4: Remove from the heat, stir in the fresh coriander and baby spinach. and serve.
Hint: Feel free to add in your favourite vegetables to this easy vegetable curry.
Leftovers
Leftover vegetable curry is great as leftovers! Refrigerate in an airtight container for 3-4 days. Reheat on a stove or in the microwave. You can also freeze it for up to three months. Just allow to defrost overnight and reheat in a dutch oven or large pot.
Recipe FAQs
Curries are super versatile and there are so many great directions you can go with it! It also depends on what type of curry you are making. Vegetable curry Indian style vs Japanese, Pakistani, Malaysian, or Thai will all have slightly different features. Some of my favorite vegetables for it are aubergine, courgette, onion, tomatoes, and bell peppers.
I love to use coconut milk for a great flavour and delicious consistency. In my vegetable curry recipe, I also add ground almonds for a nutty flavour and texture.
Absolutely! Traditional vegetable curry is perfect for freezing! Double your recipe and freeze some to enjoy a super quick and easy dinner later!
What to serve with Vegetable Curry
- Naan Bread
- Flatbread
- Quinoa
- Socca
- Basmati Rice
- Cauliflower Rice
- Popadoms
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Vegetable Curry
Ingredients
- 2 tsp garlic paste,
- 1 red onion, roughly sliced
- 1 tbsp ground coriander
- 1 tsp chilli flakes,
- 1 courgette, roughly chopped
- 1 aubergine , roughly chopped
- 1 pepper, roughly chopped
- 400 g can of chopped tomatoes
- 400 ml can of full-fat coconut milk
- 400 g can of chickpeas, drained & rinsed
- 200 ml water, (just under 1 cup)
- 100 g ground almonds, roughly 1 cup
- Juice 1 Lime
- Handful fresh coriander , (optional)
- Handful fresh spinach , (optional)
Instructions
- Firstly, dice the onion, roughly chop the courgette, aubergine and pepper.
- Now add the chopped veg, tinned tomatoes, coconut milk, chickpeas, 200ml water, 100g ground almonds, lime juice, salt and pepper and stir.
- Cook on a high heat for 10 minutes until it thickens. Take off the heat stir through the fresh coriander and spinach (both optional) and serve.
Video
Notes
Nutrition
Thanks so much for this recipe. Sooo easy to make and delicious too. I added a cup of red lentils too as added too much water at the beginning
This was delicious and so easy to make! I added a cup of red lentils to it too. Thank you for this
Had this curry last night, a proper Saturday night feast with minted yogurt, mango chutney, pilau rice and poppadoms. So so good, very hard to stop eating! Tha k you James. Delicious
This is my favourite curry!!!!! Have on its own or with rice, absolutely gorgeous xx