This Easy Vegetable Curry is a colorful, nourishing dish packed with tender vegetables simmered in a rich, aromatic sauce.
It’s simple, satisfying, and perfect for busy weeknights when you need a wholesome meal in a hurry!
Why You’ll Love Easy Vegetable Curry
Quick and Easy: Ready in just about 20–25 minutes.
Healthy and Filling: Loaded with fiber, vitamins, and plant-based protein.
Versatile: Use any veggies you have on hand.
One-Pot Meal: Minimal cleanup required.
Naturally Vegan and Gluten-Free: Fits many diets without adjustments.
What You’ll Need (Ingredient Highlights)
Mixed Vegetables: Carrots, peas, bell peppers, cauliflower, potatoes, spinach, or any favorites.
Onions and Garlic: Build a savory base.
Ginger: Brightens up the flavors.
Tomato Paste: Adds tang and body to the sauce.
Curry Powder: Essential for authentic flavor.
Turmeric and Cumin: Boost warmth and depth..
Fresh Cilantro: For garnish.
Optional:
Chili Flakes: For extra spice.
Lemon or Lime Juice: For a fresh, tangy finish.
Pro Tips Before You Start
Chop Vegetables Evenly: Ensures even cooking.
Sauté Spices Briefly: Releases their full aroma.
Simmer Gently: Prevents veggies from getting mushy.
Add Tender Greens Last: Spinach or kale should be stirred in at the end.
Taste and Adjust: Add salt, spice, or citrus as needed.
How to Make Easy Vegetable Curry
Step 1: Sauté Aromatics
Heat oil in a large skillet or pot.
Sauté onions until translucent.
Add garlic and ginger and cook until fragrant.
Step 2: Add Spices
Stir in curry powder, turmeric, and cumin.
Cook for about 1 minute to toast the spices.
Step 3: Add Vegetables
Add your chopped vegetables and stir to coat them in the spices.
Step 4: Build the Sauce
Stir in tomato paste, then pour in coconut milk and vegetable broth.
Bring to a gentle simmer.
Step 5: Simmer
Cover and simmer for 10–15 minutes until the vegetables are tender but not overcooked.
Step 6: Finish and Serve
Taste and adjust seasoning. Stir in tender greens if using.
Garnish with fresh cilantro and a squeeze of lemon or lime juice.
What to Serve It With
Steamed basmati or jasmine rice
Naan or roti
Quinoa for a protein boost
Cucumber yogurt salad (if not vegan)
Mango chutney for a sweet contrast
Variations / Substitutions
Use Different Vegetables: Try zucchini, green beans, or butternut squash.
Make It Spicier: Add diced green chilies or extra chili powder.
Creamier Version: Stir in a spoonful of cashew cream.
Add Protein: Chickpeas, tofu, or lentils work great.
Low-Carb: Swap potatoes for cauliflower or zucchini.
Storage & Leftovers
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 2 months.
Reheat: Warm gently on the stove, adding a splash of broth if needed.
FAQs
Can I use frozen vegetables?
Yes! Add them straight to the pot without thawing.
Is this curry spicy?
It’s mild, but you can easily adjust the heat.
Can I make it ahead of time?
Absolutely! Flavors deepen after a day in the fridge.
What can I use instead of coconut milk?
Use almond milk plus a tablespoon of cashew butter for creaminess.
Can I add meat or seafood?
Yes, but cooking times will vary.
Final Thoughts
This Easy Vegetable Curry is a fast, flexible, and flavor-packed meal you’ll come back to again and again.
Perfect for using up whatever veggies you have and delivering big, comforting flavor with minimal effort.
Healthy eating never tasted so good!
Full Recipe Card
Ingredients
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons curry powder
1 teaspoon turmeric
1 teaspoon cumin
2 tablespoons tomato paste
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Optional:
Chili flakes
Lemon or lime juice
Instructions
Heat oil and sauté onion until soft. Add garlic and ginger.
Stir in curry powder, turmeric, and cumin; cook for 1 minute.
Add tomato paste, coconut milk, and vegetable broth. Stir well.
Add mixed vegetables. Simmer gently, covered, for 10–15 minutes.
Season to taste. Stir in greens if using. Garnish and serve.
