Easy Vegetable Curry

Why You’ll Love This Recipe

This curry is wonderfully versatile—you can use any vegetables you have on hand, making it budget-friendly and great for reducing food waste. It’s naturally vegetarian (and easily vegan), gluten-free, and brimming with aromatic spices. Best of all, it comes together in under an hour, so you can enjoy a homemade, wholesome dinner without the fuss.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Vegetable oil

• Onion

• Garlic

• Ginger

• Curry powder (or a mix of turmeric, cumin, coriander, paprika)

• Chili flakes or fresh chili (optional, for heat)

• Tomatoes (canned or fresh)

• Coconut milk

• Mixed vegetables (such as carrots, bell peppers, zucchini, green beans, cauliflower, or peas)

• Salt and pepper

• Fresh cilantro (for garnish)

Directions

1. Heat oil in a large pot over medium heat. Add chopped onion and sauté until soft and golden.

2. Stir in garlic and ginger, cooking for another minute until fragrant.

3. Add curry powder (and chili if using) and cook for 30 seconds to release the spices’ aroma.

4. Stir in tomatoes and cook until they soften into a sauce.

5. Pour in coconut milk and bring the mixture to a gentle simmer.

6. Add chopped vegetables and season with salt and pepper. Cover and cook until the vegetables are tender, about 15–20 minutes.

7. Adjust seasoning to taste and garnish with fresh cilantro before serving.

Servings and timing

This Easy Vegetable Curry serves 4 people. Preparation takes about 15 minutes, and cooking time is around 25 minutes, making it ready in about 40 minutes total.

Variations

• Add chickpeas or lentils for extra protein.

• Swap coconut milk for yogurt for a lighter, tangier sauce.

• Use sweet potatoes or pumpkin for a sweeter curry base.

• Add spinach or kale at the end of cooking for extra greens.

• Make it spicier by adding more chili or a spoonful of curry paste.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over medium heat or microwave until hot, adding a splash of water or coconut milk if the sauce has thickened. This curry also freezes well for up to 2 months—thaw overnight in the refrigerator before reheating.

FAQs

Can I use frozen vegetables in this curry?

Yes, frozen vegetables work perfectly and save prep time.

Do I need coconut milk?

Coconut milk gives the curry creaminess, but you can use cream, yogurt, or even broth if preferred.

Can I make this curry in advance?

Absolutely—it tastes even better the next day as the flavors deepen.

What should I serve with vegetable curry?

Steamed rice, naan bread, or quinoa all pair wonderfully.

Can I make this curry spicy?

Yes, adjust the heat by adding chili flakes, fresh chili, or curry paste.

Is this curry vegan?

Yes, as long as you use coconut milk or another plant-based milk.

Can I add protein?

Chickpeas, tofu, or paneer are excellent additions for more substance.

How do I thicken the curry sauce?

Let it simmer uncovered a bit longer, or mash some of the vegetables into the sauce.

Can I use curry paste instead of powder?

Yes, curry paste will give the dish deeper flavor—just sauté it with the onions before adding liquids.

How long does vegetable curry last in the fridge?

It keeps well for up to 4 days when stored in an airtight container.

Conclusion

Easy Vegetable Curry is a wholesome, adaptable dish that’s full of flavor and comfort. With a rich, spiced sauce and tender vegetables, it’s the perfect meal for busy nights or when you’re craving something hearty yet healthy. Enjoy it with rice or bread, and you’ll have a delicious dinner that’s sure to become a regular in your recipe rotation.