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    Home » Mains

    Vegetable Curry

    Published: May 6, 2023 · by Nico

    Jump to Recipe

    Vegetable curry is a cozy, easy, and delicious Indian-inspired recipe packed with vegetables, flavorful spices, creamy coconut milk, and a few other simple ingredients.

    You can make it in about 30 minutes and serve it as a main dish with a bowl of rice, noodles, or warm naan bread. It's an excellent weeknight dinner recipe for the whole family.

    Vegetable curry with lemon and cilantro
    On this page:
    • Ingredients
    • Instructions
    • Variations
    • Serving suggestions
    • Storage
    • More curry recipes
    • More veggie-packed dinners
    • Recipe

    Check out our best easy dinner recipe collection!

    Making vegetable curry is easy, and it's one of our favorite ways of making a veggie-packed dinner with bursting flavor.

    You'll love this recipe because it's ready in about 30 minutes, you can make it with your favorite fresh or frozen veggies, and leftovers keep well for several days.

    Most importantly, vegetable curry tastes delicious because the vegetables simmer with the spices and absorb their bright aromas.

    You can make this recipe with most vegetables, so use our recipe as a guideline and customize it to your liking with what you have available.

    This vegetable curry recipe is suitable for vegetarians, vegans, and people on a gluten-free diet.

    Vegetable curry with rice and lemon wedges

    Ingredients

    vegetable curry ingredients

    Flavor base

    • Olive oil: substitute coconut oil, avocado oil, or another vegetable oil for olive oil.
    • Onion: you can use white, red, or yellow onion or shallots.
    • Garlic: fresh garlic, grated. Substitute with garlic paste.
    • Ginger: fresh ginger, grated. Substitute with ginger paste.

    Spices

    Remember that spice intensity varies based on the brand of your spices and how long you have kept them in your pantry. I will give you an amount suitable for most people; however, taste and adjust with more spices if you want a stronger curry.

    • Curry powder
    • Turmeric powder
    • Ground coriander
    • Ground cumin
    • Red pepper flakes
    • Black pepper
    • Salt
    • Garam masala (added at the end, right before serving the curry)

    Optionally, you can add cardamom, mustard seeds, curry leaves, and cinnamon.

    Vegetables

    You can use fresh or frozen vegetables and mix and match them based on your preference. A tip is to cut the veggies into bite-size pieces so they all cook at the same time.

    • Sweet potato: substitute potatoes, eggplant, carrots, butternut squash, pumpkin, kabocha squash, or other orange-fleshed squashes.
    • Red bell pepper: substitute green and yellow bell peppers or mushrooms.
    • Peas: substitute chickpeas, snap peas, green beans, or black beans.
    • Broccoli: substitute cauliflower or cabbage.
    • Spinach: substitute kale, bok choi, or Swiss chard.

    Liquids

    • Coconut milk: you can use full-fat or light coconut milk.
    • Vegetable broth: you can use reduced-sodium vegetable broth if you like.
    • Canned tomatoes: use diced or crushed tomatoes. Substitute with ripe fresh tomatoes.

    Serve it with

    • Fresh herbs: we recommend fresh coriander or cilantro, or fresh parsley.
    • Lemon: squeeze some fresh lemon juice on top before serving. Substitute fresh lime juice.
    • Rice: steamed or boiled basmati, jasmine, or whole grain rice. Substitute warm naan bread.
    • Yogurt: top with a dollop of plain, greek, or non-dairy yogurt.
    Vegetable curry with lemon

    Instructions

    Warm the oil in a large pot or Dutch oven. Add the chopped onion and fry it on medium heat for 3 minutes, stirring often.

    Now, add grated garlic and ginger, and fry them for one more minute.

    fried onion and ginger in a casserole

    Add the curry powder, turmeric, cumin, coriander, red pepper flakes, salt, and black pepper.

    spices and fried onion in a pot

    Stir and toast the spices for one minute until you smell their fragrant aroma.

    mixed spices and onion in a pot

    Add vegetable broth, coconut milk, canned tomatoes, diced sweet potatoes, frozen peas, chopped bell pepper, and broccoli florets.

    vegetables in a white pot

    Stir, cover with a lid, bring to a boil, crack the top open, lower the heat, and simmer for about 20 to 30 minutes, or until the sweet potatoes are fork-tender.

    vegetables in a curry sauce

    Add the spinach, stir, and simmer for a few more minutes until they wilt.

    spinach in a vegetable curry

    Turn the heat off, and stir in the garam masala.

    Taste and adjust for salt and spices, adding more if you want a bolder vegetable curry.

    garam masala on vegetable curry

    Serve in a bowl with boiled or steamed basmati rice or delicious garlic and oil naan.

    Vegetable curry with a silver spoon

    Variations

    Tofu curry

    tofu curry

    A delicious vegan curry made with tofu, cauliflower florets, and plenty of delicious and aromatic spices. This recipe will nourish your body and soul; it's tasty, warming, and packed with plant-based protein.

    Go to our tofu curry recipe.

    Lentil curry

    Lentil curry red in a silver pot

    Lentil curry is probably the creamiest curry in the world because of the red lentils. They add a wonderful earthy flavor and an irresistible creamy texture.

    This recipe is inspired by Indian lentil dhal, and it's lovely for a comforting and nourishing weeknight dinner.

    Go to our lentil curry recipe.

    Chickpea curry

    chickpea curry with spinach

    Chickpea curry is so nourishing, warming, and fulfilling. It's also extremely easy to make with simple pantry staples.

    We blend some of the chickpeas to make it super creamy. It's a beautiful recipe the whole family will love.

    Go to our chickpea curry recipe.

    Serving suggestions

    Vegetable curry with spoon and hand

    Serve this vegetable curry in a bowl with a pinch of garam masala on top, a sprinkle of chopped cilantro or parsley, and a squeeze of lemon or lime juice.

    You can serve your curry with:

    • White or brown rice, we like basmati rice.
    • Store-bought or homemade flatbread, pita bread, or naan bread to sop up the curry sauce leftovers.
    • A dollop of yogurt, sour cream, or cucumber-yogurt sauce.
    • Piadina stacked on a plate
      Piadina (Italian Flatbread)
    • homemade naan bread
      Naan Bread
    • tzatziki with fresh herbs and a spoon
      Tzatziki
    • vegan sour cream
      Vegan Sour Cream

    Storage

    Make ahead: this vegetable curry is a wonderful recipe to make ahead and keep in the fridge. It's perfect for meal prep because its flavor improves one or two days after it's made. If you plan to use this recipe for meal prep, we advise slightly undercooking the veggies.

    Refrigerator: keep leftovers in an airtight container in the fridge 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 & reheat: defrost it in the fridge over several hours, or pop it in the microwave for a few minutes. Reheat in the microwave or on a pot on the stove. If too dense, add a dash of water.

    More curry recipes

    Here are some creamy and easy curry ideas with plenty of wholesome ingredients:

    • Aloo gobi (potato, cauliflower, turmeric, cumin seeds, coriander, garlic, ginger, etc.)
    • Sweet potato curry (onion, garlic, curry, turmeric, coconut milk, sweet potatoes, etc.)
    • Eggplant curry (roasted eggplant, canned tomatoes, coriander, curry, garam masala, etc.)
    • Vegan butter chicken (tofu, cumin, coriander, non-dairy yogurt, tomato puree, etc.)
    • Thai red curry (bell pepper, tofu, eggplant, peas, coconut milk, red curry paste, etc.)
    • Eggplant curry with rice
      Eggplant Curry
    • Aloo gobi with yogurt and spoon
      Aloo Gobi
    • Sweet potato curry with rice
      Sweet Potato Curry
    • Vegan Butter Chicken in a white plate
      Vegan Butter Chicken

    More veggie-packed dinners

    Get more healthy and easy dinner ideas with these vegetable-packed meals:

    • Vegetable soup (cauliflower, green beans, potato, white beans, canned tomatoes, etc.)
    • Lentil vegetable soup (lentils, carrots, spinach, canned tomatoes, cumin, broth, etc.)
    • Vegetable couscous (couscous, zucchini, peas, eggplant, red onion, lemon, olive oil, etc.)
    • Roasted vegetables (cauliflower, potato, red onion, Brussels sprouts, carrots, olive oil, etc.)
    • Rice salad with vegetables (wholegrain rice, lemon, tomato, olives, cucumber, lemon, etc.)
    • Lentil vegetable soup with spoon
      Lentil Vegetable Soup
    • vegetable soup in a white bowl
      Vegetable Soup
    • Roasted vegetables on a white plate
      Roasted Vegetables
    • couscous with vegetables
      Couscous with Vegetables

    For many more 30-minute meal ideas, check out our 30-minute meal category page.

    Recipe

    Vegetable curry with broccoli and peas

    Vegetable Curry

    Author: Nico
    Vegetable curry is a cozy, easy, and delicious Indian-inspired recipe packed with vegetables, flavorful spices, creamy coconut milk, and a few other simple ingredients.
    You can make it in about 30 minutes and serve it as a main dish with a bowl of rice, noodles, or warm naan bread. It's an excellent weeknight dinner recipe for the whole family.
    Print Recipe Pin Recipe Share Recipe
    5 from 2 votes
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine International
    Servings 4 people
    Calories 410 kcal

    Ingredients
     
     

    • 2 tablespoons olive oil
    • 1 medium onion chopped
    • 3 cloves garlic grated
    • 1 teaspoon ginger grated
    • 2 teaspoon curry powder
    • 1 teaspoon turmeric powder
    • 1 teaspoon ground cumin
    • ½ teaspoon ground coriander
    • ½ teaspoon black pepper
    • ¼ teaspoon red pepper flakes
    • 1 teaspoon salt or more to taste
    • 1 cup vegetable broth
    • 1 can (14-oz) coconut milk
    • 1 can (15-oz) crushed tomatoes
    • 2 cups sweet potatoes diced
    • 2 cups broccoli florets
    • 1 cup green peas
    • 1 cup bell pepper chopped
    • 4 cups spinach
    • 1 teaspoon garam masala

    SERVE WITH

    • lemon wedges squeezed
    • fresh cilantro chopped
    • basmati rice boiled
    • yogurt or non-dairy yogurt
    • naan bread
    Keep screen on

    Instructions
     

    • Warm 2 tablespoons olive oil in a large pot. Add 1 medium onion (chopped) and fry it on medium heat for 3 minutes, stirring often.
      Add 3 cloves garlic and 1 teaspoon ginger (grated), and fry them for one more minute.
      fried onion and ginger in a casserole
    • Add 2 teaspoon curry powder, 1 teaspoon turmeric powder, 1 teaspoon ground cumin, ½ teaspoon ground coriander, ½ teaspoon black pepper, ¼ teaspoon red pepper flakes, and 1 teaspoon salt.
      Stir and toast the spices for one minute until you smell their fragrant aroma.
      mixed spices and onion in a pot
    • Add 1 cup vegetable broth, 1 can (14-oz) coconut milk, 1 can (15-oz) crushed tomatoes, 2 cups sweet potatoes (diced), 2 cups broccoli florets, 1 cup green peas, and 1 cup bell pepper (chopped).
      vegetables in a white pot
    • Stir, cover with a lid, bring to a boil, crack the top open, lower the heat, and simmer for about 20 minutes, or until the sweet potatoes are fork-tender.
      vegetables in a curry sauce
    • Add 4 cups spinach, stir, and simmer for a few more minutes until they wilt.
      spinach in a vegetable curry
    • Turn the heat off, and stir in 1 teaspoon garam masala.
      Taste and adjust for salt and spices, adding more if you want a bolder vegetable curry.
      garam masala on vegetable curry
    • Serve in a bowl with freshly squeezed lemon juice, fresh coriander, boiled or steamed basmati rice or delicious garlic and oil naan.
      Vegetable curry with lemon

    Video Recipe

    Vegetable Curry (healthy & easy dinner idea)

    Notes

    Nutrition information is an estimate for 1 large serving of vegetable curry out of 4 servings.
    SUBSTITUTIONS
    - Olive oil: substitute coconut oil, avocado oil, or another vegetable oil.
    - Sweet potato: substitute potatoes, eggplant, carrots, butternut squash, pumpkin, kabocha squash, or other orange-fleshed squashes.
    - Red bell pepper: substitute green and yellow bell peppers or mushrooms.
    - Peas: substitute chickpeas, snap peas, green beans, or black beans.
    - Broccoli: substitute cauliflower or cabbage.
    - Spinach: substitute kale, bok choi, or Swiss chard.
    TIPS
    Veggies: you can use fresh or frozen vegetables and mix and match them based on your preference.
    Spices: remember that spice intensity varies based on the brand of your spices and how long you have kept them in your pantry. Our amounts are suitable for most people; however, taste and adjust with more spices if you want a stronger curry.
    STORAGE
    Make ahead: this vegetable curry is a wonderful recipe to make ahead and keep in the fridge. It's perfect for meal prep because its flavor improves one or two days after it's made. If you plan to use this recipe for meal prep, we advise slightly undercooking the veggies.
    Refrigerator: keep leftovers in an airtight container in the fridge 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 & reheat: defrost it in the fridge over several hours, or pop it in the microwave for a few minutes. Reheat in the microwave or on a pot on the stove. If too dense, add a dash of water.

    Nutritional Values

    Nutrition Facts
    Vegetable Curry
    Amount per Serving
    Calories
    410
    % Daily Value*
    Fat
     
    29
    g
    45
    %
    Saturated Fat
     
    20
    g
    125
    %
    Trans Fat
     
    0
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    6
    g
    Cholesterol
     
    0
    mg
    0
    %
    Potassium
     
    1081
    mg
    31
    %
    Carbohydrates
     
    34
    g
    11
    %
    Dietary Fiber
     
    9
    g
    38
    %
    Sugar
     
    9
    g
    10
    %
    Protein
     
    9
    g
    18
    %
    Vitamin A
     
    14296
    IU
    286
    %
    Vitamin B6
     
    1
    mg
    50
    %
    Vitamin C
     
    120
    mg
    145
    %
    Vitamin E
     
    3
    mg
    20
    %
    Vitamin K
     
    240
    µg
    229
    %
    Calcium
     
    135
    mg
    14
    %
    Folate
     
    169
    µg
    42
    %
    Iron
     
    7
    mg
    39
    %
    Manganese
     
    2
    mg
    100
    %
    Magnesium
     
    129
    mg
    32
    %
    Zinc
     
    2
    mg
    13
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?Leave us a comment below or find us on Instagram, YouTube, Pinterest, TikTok, and Facebook.

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    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico and Louise, and we love cooking! Welcome to our blog.

    Here we share veggie-packed recipes for the whole family.

    Omnivores, flexitarians, vegetarians, and vegans, you are ALL WELCOME!

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