This super easy one-pot Vegetable Curry is both gluten-free & vegan! It is absolutely delicious and ready in just 15 minutes! Packed full of veg it’s a really healthy curry that the family will love.
Recipe Difficulty – Very Easy
Why this recipe works
This vegetarian 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 quick curry recipe proves that totally wrong! From start to finish, this vegan curry only takes about 15 minutes. It’s the perfect dinner to share after a busy day.
This mixed veg curry is incredibly easy to make, packed full of veg, and totally comforting. It is perfectly spiced and sure to be a hit with all! It is seriously the best vegetable curry recipe.
If you want an even faster curry, try my 10 Minute Peanut Butter Curry or my 10 Minute Chickpea & Spinach Curry. One of the best things about these curries is that you only need one pot to cook them in. Less hassle and less clean-up make for a total win-win dinner!
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.
- Chilli Flakes – add a little bit of spice to the vegetable curry mix.
- Courgette – is also known as zucchini.
- Aubergine – is also known as eggplant.
- Pepper – adds a little bit of heat to the curry.
- Tin of Tomatoes – brings a great flavour.
- Tin of Coconut Milk – In vegetable curry coconut milk is a must due to its creaminess and flavour.
- Tin of Chickpeas – Make sure to both drain and rinse the chickpeas before adding into the curry.
- 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 – is optional, but definitely recommended! It adds a great flavour.
- Fresh 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.
- 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.
- Vegetables – Feel free to use the veg you have on hand. Cauliflower, red potato, peas, and carrots are all great additions.
- Chickpeas – Roasted cauliflower, tempeh, or white beans would all be good substitutes.
- Spicy – For a spicier curry, add curry powder, paprika, cumin, and/or cayenne pepper.
- Deluxe – Don’t skip the optional fresh herb toppings for a deluxe curry. Serve alongside some rice or quinoa with my Gluten Free Flatbreads.
- 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.
See this Slow Cooker version of this recipe on my website!
How to make Vegetable Curry
Step 1: Firstly, dice the onion and roughly chop the other vegetables.
Step 2: Heat a large pot with oil and add in the garlic paste, red onion, ground coriander and chilli flakes. 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 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 spinach. and serve.
Hint: Feel free to add in your favourite vegetables to this easy vegetable curry.
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.
Curry is great served alongside white or brown rice or quinoa. It is also delicious with naan bread or flatbread.
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 favourite vegetables for it are aubergine, courgette, onion, tomatoes, and 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! Vegetable curry is great for freezing! Double your recipe and freeze some to enjoy a super quick and easy dinner later!
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- 2 teaspoon garlic paste
- 1 red onion roughly sliced
- 1 tbsp ground coriander
- 1 teaspoon chilli flakes
- 1 courgette roughly chopped
- 1 aubergine roughly chopped
- 1 pepper roughly chopped
- 1 400g tin of tomatoes
- 1 400ml tin of coconut milk
- 1 400g tin 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)
- 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.
Please note that Nutrition information is a rough estimate