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.
A great pantry staples recipe
My Vegetable Curry recipe has been in the works for a few months now and while you’ll need bit of fresh produce, the bulk of this recipe relies on pantry staples — spices, curry paste, coconut milk, canned tomatoes, frozen peas, and rice. Then, with the fresh produce required, most of it is shelf stable for quite a long time — the onions, ginger, garlic, and sweet potatoes.
I knew I wanted to share this recipe as soon as possible for those of you that do happen to have most of the ingredients on hand for this vegetable curry.
Meal prepping Vegetable Curry
This recipe also happens to be a great candidate for meal prepping, since it stores and reheats exceptionally well. Plus, the curry gets more flavorful every day, as the ingredients and flavors meld and intensify in flavor. I like making a batch on Sunday, separating it into meal prep containers, and enjoying it for lunches throughout the week. That is, if the boys don’t steal the containers first!
To reheat: Either pop it in the microwave for a couple of minutes, stirring every 45 seconds or reheat over low heat in a small pot until warmed through.
Veggies that go well in curry
This curry calls for onion, sweet potato, cauliflower, fire-roasted crushed tomatoes, and frozen peas. Below are a few other ideas if you need to substitute or customize this recipe:
- Butternut squash
- Broccoli florets
- Yukon gold or red potatoes
- Snap peas
- Bell peppers
When substituting a veggie in for another one, just make sure quantities remain fairly consistent. You’ll also want to make sure to chop the veggies into small bite-sized pieces.
Vegetable curry customization
- Swap veggies: see the section above for different veggies to substitute into the curry.
- Add spice: If you want a spicier curry (as written, this recipe is very mild), increase the red curry paste to 3 tablespoons and add in some red pepper flakes or cayenne pepper (to your preference; start slowly and increase as desired).
- For a more Thai-flavored curry, stir in a few tablespoons fish sauce at the end.
- Not vegan or vegetarian? Chicken broth or stock will work in place of the vegetable stock.
Our two favorite accompaniments to this vegetable curry are naan bread and basmati rice.
A few other ideas:
Is Vegetable Curry healthy?
This recipe is naturally vegan and loaded with nutritious ingredients. The veggies contain a lot of minerals and nutrients. They’re also filling yet low in calories. The spices, particularly turmeric, have anti-inflammatory effects.
To make this curry healthier, use lite coconut milk instead of regular (it will be less creamy) and limit the amount of rice and naan served alongside it.
If curry is unfamiliar to you, you can learn about the exotic-sounding ingredients in this interesting article.
More delicious vegetarian recipes
- Vegetarian Enchiladas
- Vegetarian Shepherd’s Pie
- The BEST Vegetable Soup
- Vegetarian Chili
- Vegetarian Tacos
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 are simmered in a spice-packed creamy coconut curry sauce.
- 1/4 cup coconut oil
- 1 and 1/2 cups finely diced yellow onion (~1 large onion)
- 1 and 1/2 tablespoon finely minced ginger (~1 inch piece)
- 1 tablespoon finely minced garlic (~3 cloves)
- 3/4 teaspoons ground turmeric
- 1 teaspoon EACH: ground cumin, garam masala
- 1 tablespoon yellow curry powder
- 1 and 1/2 teaspoon EACH: paprika, ground coriander
- 2 tablespoons red curry paste (See Note 1)
- Salt and pepper
- 2 cans full-fat coconut milk (lite is ok; curry will be a lot less creamy)
- 1 can (14.5 ounces) fire-roasted crushed tomatoes
- 1 cup vegetable stock
- 4 and 1/2 cups chopped sweet potatoes (~3 medium to large potatoes)
- 3 and 1/2 cups chopped cauliflower (~1 small head/1/2 large head)
- 3/4 cup frozen peas
- 1/3 cup finely diced cilantro
- Optional: fresh lime juice
- Optional: serve over basmati rice (See Note 2) and with naan bread if desired
PREP: Dice the onion, mince the garlic, and mince the ginger. Peel and dice the sweet potatoes to get about 4 and 1/2 cups. Set aside.
SAUTE: Add the 1/4 cup coconut oil to a large cast iron pot and heat on medium high. Once oil is melted, add in the 1 and 1/2 cups finely diced onion, 1 and 1/2 tablespoons finely minced ginger, and 1 tablespoon finely minced garlic. Sauté until tender and very fragrant, about 7-9 minutes. Reduce heat to low if anything is burning or getting too brown. While everything is sauteing, measure out the spices and add to the pot: 3/4 teaspoon ground turmeric, 1 teaspoon ground cumin, 1 teaspoon garam masala, 1 tablespoon yellow curry powder, 1 and 1/2 teaspoons paprika, 1 and 1/2 teaspoons ground coriander, and 2 tablespoons red curry paste. Season to taste, I add 1 and 1/4 teaspoons salt and 1/4 teaspoon pepper, or to preference. Cook and stir until fragrant, over medium low heat, 1-3 minutes.
ADD VEGGIES: Add in the cubed 4 and 1/2 cups sweet potatoes and stir to coat in spices. Cook over low heat, stirring occasionally as you chop the cauliflower. Coarsely chop the cauliflower -- it doesn't need to be in individual florets or anything special, just a quick coarse chop. Add the 3 and 1/2 cups cauliflower and stir to coat in everything. Add in the 2 cans coconut milk, 1 can crushed tomatoes, and 1 cup vegetable stock. Stir and bring to a boil, and then reduce the heat to low and simmer, covered, for 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; if sweet potatoes pierce easily, they're ready). While the curry is simmering, I like to cook up some basmati rice (See Note 2).
FINISHING: Stir in the 3/4 cup frozen peas and 1/3 cup diced cilantro. If desired, add in some fresh lime juice or serve lime wedges with individual plates. Serve over cooked basmati rice, with naan bread, and enjoy immediately.
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 the rice and rinse it in a fine-mesh sieve until the water runs clear.
- Place the rice in a bowl and cover it with water to soak for about 5-10 minutes.
- While the rice is soaking, fill a large pot with water and set to boil.
- Once the water is at a rolling boil, drain the rice and add it to the pot.
- Cook without reducing the heat, for 5 minutes and then drain and fluff with a fork.