Vegetable Curry

Vegetable Curry is tasty, filling, and loaded with good-for-you ingredients. It’s made with plenty of veggies, including sweet potatoes and cauliflower that have simmered in a spice-packed creamy coconut curry sauce.

Try some of our other popular curry recipes next: this Butternut Squash Curry, Coconut Curry Chicken, or this Yellow Chicken Curry.

The Best Vegetable Curry

I’ve been perfecting this super easy Vegetable Curry recipe, and it’s finally ready! You’ll need a few fresh things, but mostly it’s stuff from your cupboard—like spices, curry paste, coconut milk, canned tomatoes, frozen peas, and rice. And the fresh bits like onions, ginger, garlic, and sweet potatoes last ages in your kitchen.

I couldn’t wait to share this with you, especially if you’ve already got these ingredients waiting for you. This curry is also perfect for making ahead of time. It keeps really well and tastes even better the next day as the flavors come together. I love cooking a big pot on Sunday, then splitting it into containers for easy lunches all week. Just gotta make sure to hide it from the kids, or it’s gone before Monday!

Ingredients In Vegetable Curry

• Coconut Oil: Used for sautéing. Add it in its solid state; it will melt quickly.
• Yellow Onion, Ginger, and Garlic: In a pinch throw these in a food processor for a quick chop.
• Spices: The real star of the show, they get briefly toasted to really bring out the flavors.
• Red Curry Paste: You can find this in the Asian section of most grocery stores. Adjust amount to your spice preference.
• Full-fat Coconut Milk: Makes the curry creamy. Shake the can well before opening.
• Fire-Roasted Crushed Tomatoes: Adds a smoky, tangy flavor. Use fire-roasted for a richer taste.
• Vegetable Stock:Use low-sodium stock to control salt. If not keeping it vegetarian, chicken broth works too.
• Sweet Potatoes and Cauliflower: Have these cut and ready to go before cooking, things move fast!
• Frozen Peas: Stir in fully frozen at the end to keep their color.
• Cilantro: Gives a fresh touch to the vegetable curry before serving.

How To Make Vegetable Curry

1. Prep Ingredients: Prep all the veggies. Keep all ingredients uniform in size for even cooking.
2. Sauté: Heat coconut oil in a large pot over medium-high heat. Add onion, ginger, and garlic. Sauté until tender and fragrant. Reduce heat if anything starts to brown too quickly.
3. Add Spices: Add spices and red curry paste. Season with salt and pepper. Cook until fragrant.
4. Cook Vegetables Add sweet potatoes and stir to coat in spices. Cook on low heat. Add chopped cauliflower and stir. Stir occasionally to prevent sticking.
5. Add Liquids: Add coconut milk, crushed tomatoes, and vegetable stock. Stir and bring to a boil. Reduce heat to low, cover, and simmer until vegetables are tender.
6. Finish with Peas and Cilantro: Stir in peas and cilantro.
7. Serve: Optionally, add fresh lime juice. Serve over rice with naan bread.

More Delicious Vegetarian Recipes

• Vegetarian Enchiladas filled with black beans and corn
• Vegetarian Shepherd’s Pie pure comfort food
• Readers favorite Vegetable Soup
• Vegetarian Chili dump and go
• Simple Vegetarian Tacos

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5 from 11 votes

Vegetable Curry

By Chelsea Lords

Vegetable Curry is a delicious, hearty dish loaded with sweet potatoes, cauliflower, and other veggies, all simmered in a creamy, spice-packed coconut curry sauce. Filling and full of flavor!

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 6 servings

Equipment

• Large cast-iron pot

Ingredients 

USMetric

 

1x2x3x

• ▢ 1/4 cup coconut oil
• ▢ 1-1/2 cups finely diced yellow onion 1 large onion
• ▢ 1-1/2 tablespoon finely minced ginger 1-inch piece
• ▢ 1 tablespoon finely minced garlic 3 cloves
• ▢ 3/4 teaspoons ground turmeric
• ▢ 1 teaspoon ground cumin
• ▢ 1 teasoon garam masala
• ▢ 1 tablespoon yellow curry powder
• ▢ 1-1/2 teaspoon paprika
• ▢ 1-1/2 teaspoons ground coriander
• ▢ 2 tablespoons red curry paste see note 1
• ▢ Salt and pepper
• ▢ 4-1/2 cups chopped sweet potatoes 3 medium-to-large potatoes
• ▢ 3-1/2 cups chopped cauliflower 1 small head/1/2 large head
• ▢ 2 (13.66-ounce) cans coconut milk lite is ok; curry will be a lot less creamy
• ▢ 1 (14.5-ounce) can fire-roasted crushed tomatoes
• ▢ 1 cup vegetable stock
• ▢ 3/4 cup frozen peas
• ▢ 1/3 cup finely diced cilantro
• ▢ Fresh lime juice optional
• ▢ Cooked basmati rice optional, see note 2
• ▢ Naan bread optional

Instructions 

• Dice onion, mince garlic, and mince ginger. Peel and dice sweet potatoes. Set aside.
• Add coconut oil to a large, cast-iron pot and heat on medium high. Once oil is melted, add onion, ginger, and garlic. Sauté until tender and very fragrant, about 7–9 minutes. Reduce heat to low if anything burns or gets too brown. While everything is sauteing, add spices to the pot: ground turmeric, cumin, garam masala, yellow curry powder, paprika, ground coriander, and red curry paste. Season to taste; I add 1 and 1/4 teaspoons salt and 1/4 teaspoon pepper. Cook and stir until fragrant, over medium-low heat, 1–3 minutes.
• Add cubed sweet potatoes and stir to coat in spices. Cook over low heat, stirring occasionally. Coarsely chop cauliflower—it doesn’t need to be in individual florets, just a quick coarse chop. Add cauliflower and stir to coat. Add coconut milk, crushed tomatoes, and vegetable stock. Stir and bring to a boil, then reduce heat to low and simmer, covered, 18–25 minutes or until veggies are tender. Remove lid and stir occasionally, every 7 or so minutes. (Check tenderness by piercing with a fork; sweet potatoes are ready if they pierce easily). While curry is simmering, I like to cook up some basmati rice (see note 2).
• Stir in frozen peas and diced cilantro. If desired, add some fresh lime juice or serve lime wedges with individual plates. Serve over cooked basmati rice, with naan bread, and enjoy immediately.

Recipe Notes

Note 1: If you’re vegan, make sure the red curry paste is vegan; Thai Kitchen® brand is vegan.

Note 2: Here’s how I cook basmati rice:

• Measure rice and rinse it in a fine-mesh sieve until the water runs clear.
• Place rice in a bowl and cover it with water to soak for about 5–10 minutes.
• While rice is soaking, fill a large pot with water and set to boil.
• Once water is at a rolling boil, drain the rice and add it to the pot.
• Cook without reducing heat for 5 minutes, then drain and fluff with a fork.

Storage: You can keep leftover vegetable curry in an airtight container in the fridge for up to 4 days. Freeze in freezer-safe bags or containers for up to 3 months.

Nutrition

Serving: 6servings | Calories: 364kcal | Carbohydrates: 31.7g | Protein: 5.9g | Fat: 25.4g | Sodium: 304.2mg | Fiber: 5.8g | Sugar: 8.6g

Nutrition information is automatically calculated, so should only be used as an approximation.

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