Vegetable curry is a creamy, Indian-inspired one-pot recipe that you can make in 30 minutes with peas and chickpeas for protein.
For more curry recipes, try our lentil curry, eggplant curry, and chickpea curry.
This vegetable curry is one of our go-to one-pot dinners.
It’s flavorful, nourishing, and surprisingly easy to make. Louise adores this curry, it’s one of her favorite way to eat a variety of veggies in one meal 🥰.
And we get it! Once you know the simple steps, you can whip up a delicious curry with almost any vegetable you have on hand.
In this version, we combine chickpeas and peas for a protein boost, and load it up with broccoli, sweet potato, and spinach.
I call this curry our clean-up-your-fridge curry; use the veggies you have at hand and give them new life with a spiced coconut gravy.
Vegetable curry is best served with boiled basmati or jasmine rice, naan bread or paratha. Top it with yogurt, raita, or a quick tadka (flavored oil).
Best of all, it’s a cozy, satisfying meal ready in about 30 minutes.
Ingredients
Quantities are in the recipe box at the bottom of the page.
Flavor base
- Olive oil: we recommend olive oil or extra virgin olive oil. You can substitute coconut oil, avocado oil, or another vegetable oil for olive oil.
- Onion: you can use white, red, yellow onion or shallots.
- Garlic: fresh garlic, grated. Substitute garlic paste.
- Ginger: fresh ginger, grated. Substitute ginger paste.
Spices
- Curry powder, Turmeric powder, Ground coriander, Ground cumin, Red pepper flakes, Black pepper, Salt
- Garam masala (added at the end, shortly before serving the curry)
Veggies (fresh or frozen)
- Sweet potato: substitute potatoes, eggplant, carrots, butternut squash, pumpkin, kabocha squash.
- Broccoli: substitute cauliflower, cabbage, red bell pepper, or mushrooms.
- Chickpeas: you can use canned or dried chickpeas that you previously cooked in water. Here’s our guide on how to cook dried chickpeas.
- Peas: substitute snap peas, green beans, or black beans.
- Spinach: substitute kale, bok choi, or Swiss chard.
Other
- Coconut milk: you can use full-fat or light coconut milk.
- Vegetable broth: you can use reduced-sodium vegetable broth or substitute water.
- Canned tomatoes: use diced or crushed tomatoes. Substitute with ripe fresh tomatoes, chopped into small dice.
How to make vegetable curry
Heat the olive oil in a large pot or Dutch oven.
Add the chopped onion and sauté on medium heat for 3 minutes, stirring often.
Add grated garlic and ginger, curry powder, turmeric powder, ground cumin, coriander, red pepper flakes, salt, and black pepper.
Stir and toast the spices for one minute until you smell their fragrant aroma. If the pan gets dry, add two tablespoons of water and stir until a paste forms.
Tip: Remember to cook the rice so it’s ready with the curry! Brown rice takes about 30 minutes, and white rice takes about 10 to 12 minutes.
Add vegetable broth, coconut milk, canned tomatoes, drained chickpeas, peeled and diced sweet potatoes.
Stir, cover, and simmer for 10 minutes.
Add broccoli florets and frozen peas and simmer uncovered for 15 to 20 minutes or until the sweet potatoes are fork tender. Stir occasionally.
Turn the heat off and stir in the spinach and garam masala, then taste and adjust for salt before serving.
How to serve vegetable curry
For a delicious dinner, serve this vegetable curry in a bowl with cooked basmati rice or brown whole-grain rice. You can substitute naan or roti for rice.
We recommend a dollop of Greek yogurt, a squeeze of lemon, chopped cilantro, toasted cashews, and a drizzle of tadka.
Tips
- MEAL PREP TIP: Make a double or even triple batch in a large Dutch oven. Let it cool completely, then divide it into freezer-safe containers for up to 3 months.
- USE OLD VEGGIES: Swap in whatever vegetables are hanging out in your fridge or freezer—think carrots, zucchini, mushrooms, bell peppers, cabbage, or even leftover roasted veggies. Just keep the total quantity similar so the sauce-to-veggie ratio stays perfect.
Storage
Make ahead: Vegetable curry is an excellent meal prep recipe as it keeps well for days.
Refrigerator: Keep leftovers in an airtight container for four days.
Freezer: Let the curry cool down completely, then transfer it to a freezer-friendly container and freeze for up to 3 months.
Thaw: Defrost it in the fridge over several hours, or pop it in the microwave for a few minutes.
Reheat: Thaw in the microwave or a saucepan on the stove. If it is too dense, add a splash of water.
More Indian-inspired recipes
If you tried this Vegetable Curry or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Vegetable Curry
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 cloves garlic grated
- 1 teaspoon ginger grated
- 2 teaspoons curry powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- ¼ teaspoon red pepper flakes
- 1 teaspoon salt or more to taste
- ¼ teaspoon black pepper
- 1 cup vegetable broth
- 1 can (14-ounces) coconut milk
- 1 can (15-ounces) crushed tomatoes
- 1 can (15-ounces) chickpeas drained
- 2 cups sweet potatoes diced
- 1 cup green peas
- 2 cups broccoli florets
- 4 cups spinach
- 1 teaspoon garam masala
SERVING SUGGESTIONS
- 4 wedges lime or lemon
- 1 handful fresh cilantro or scallions, chopped
- 4 servings brown rice or basmati rice, naan, or roti
- 4 dollops yogurt
- 4 tablespoons tadka + toasted cashews
Instructions
- MAKE THE FLAVOR BASE: Heat 2 tablespoons olive oil in a large pot. Add 1 medium onion (chopped) and sauté on medium heat for 3 minutes, stirring often.Add 3 cloves garlic and 1 teaspoon ginger (both grated), 2 teaspoons curry powder, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon turmeric powder, ¼ teaspoon red pepper flakes, 1 teaspoon salt, and ¼ teaspoon black pepper.Stir and toast the spices for one minute until you smell their fragrant aroma. If the pan gets dry, add 2 tablespoons of water and stir until a paste forms.
- LET IT SIMMER: Add 1 cup vegetable broth, 1 can (14-ounces) coconut milk, 1 can (15-ounces) crushed tomatoes, 1 can (15-ounces) chickpeas, and 2 cups sweet potatoes (peeled and diced).Stir, cover, and simmer for 10 minutes.Add 1 cup green peas and 2 cups broccoli florets, and simmer uncovered for 15 to 20 minutes or until the sweet potatoes are fork tender. Stir occasionally.Turn the heat off and stir in 4 cups spinach and 1 teaspoon garam masala, then taste and adjust for salt before serving.
- SERVING SUGGESTIONS: Excellent with basmati rice, brown rice, roti or naan. We recommend a dollop of Greek yogurt, a squeeze of lemon, chopped cilantro, toasted cashews, and a drizzle of tadka.
Video
Notes
Nutrition
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Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
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I made this last week and it was amazing. I’m going to make it again but substitute red lentils for the chick peas, just for something different, and add some extra veg so that I can have more serves.
Hi Ann,
That sounds like a wonderful variation — red lentils and extra veggies are a great idea for stretching the meal and adding variety. I hope the second round is just as delicious!
All the best,
Louise
This is exactly the easy and adjustable meal I need. My fridge is always full of veggies and there are always a few things that need to be used up TODAY. Plus I can add a different veg or protein as days go by so that it’s never the same meal twice (I make BIG pots of food at a time).
Hi Conni,
That’s exactly what this recipe is meant for — flexible, easy, and a great way to use up veggies on hand. I love your approach of switching it up daily to keep it interesting. Thanks so much for sharing!
Best,
Louise
We love this recipe and have made it many times now. I also want to thank you for repeating and including the ingredient amounts with the instructions. That is so helpful!!
Fantastic, Gerry, I’m very happy that you enjoy this curry 🥳
Thanks so much for your feedback. Have a great week ahead!
Louise