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
- Prep Ingredients: Prep all the veggies. Keep all ingredients uniform in size for even cooking.
- 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.
- Add Spices: Add spices and red curry paste. Season with salt and pepper. Cook until fragrant.
- 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.
- 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.
- Finish with Peas and Cilantro: Stir in peas and cilantro.
- Serve: Optionally, add fresh lime juice. Serve over rice with naan bread.
Variations
Switch Things Up
- 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 of fish sauce at the end.
- Not vegan or vegetarian? Chicken broth or stock will work in place of the vegetable stock.
Storage
Leftovers?
- Refrigerate leftover vegetable curry in an airtight container for up to 4 days.
- Freeze in freezer-safe containers or bags for up to 3 months.
- Reheat on the stovetop or in the microwave, adding a splash of water or stock if needed.
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
Vegetable Curry
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!
Equipment
- Large cast-iron pot
Ingredients
- 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.
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.
Just made it, tastes great! The coconut seems to predominate but I’m not used to having it in anything but I do love this recipe. Thank you for your hard work in making this
I am so thrilled to hear this! Thanks for your comment! 🙂
I am hopeful I can freeze this. Have you tried that? Wondering if the veggies hold up?
Thanks,
Lisa
Sorry, I haven’t tried freezing. I’m not sure the veggies would hold up super well, they may get mushy or watery!
Mine turned out looking exactly like the recipe. I substituted the red curry paste for tomato paste and added extra yellow curry powder. I also added pan fried tofu. Delicious! Will make this again with Thai Red Curry paste.
Was perfection, have made it several times in past week and given it to several people. All have stated it was amazing or words to that effect.
Yay!! Love hearing that 🙂
This tasted great and was easy to make.
I’m so happy to hear this! Thanks! 🙂
I can’t say what I really want to say. This tasted like S..T. I left out a few spices and only used curry powder. It is so bitter we can’t eat. All that time and prep wasted. Plus wasted money.
I’m sure it could be pretty bitter with spices left out! Sorry you didn’t enjoy this recipe; we make it a lot and never found it bitter when using all the ingredients called for
So… you didn’t bother to follow the recipe, and then wonder why it didn’t taste good? Seems to me the wasted time and money is on you.
It sounds like the garlic was overcooked, which is easy to do and burnt garlic makes everything in the batch taste bitter. I use jarred minced garlic and add it with the spices so it on!y cooks for a minute or two before the other veggies are added. Not quite as good as fresh garlic, but easier.
So good! Thank you!
I added some carrots and mushrooms.
Delicious! So glad you enjoyed! 🙂
Made this tonight, with some changes. I substituted cauliflower for carrots, and didn’t add garam masala (doubled the curry powder instead) or vegetable stock (my pot was too small D: ) and added 2 tablespoons of brown sugar. Made it with coconut jasmine rice and really enjoyed! I’ll definitely make it again!
So happy to hear that!! Thank you Mars 🙂
There are different sizes of coconut milk cans. Which size?
13.5 ounces each!
Made this tonight, sooo yummy! I had been waiting patiently for you to post it since you mentioned it a few days ago. It was worth the wait! It will make a regular appearance on our menu! Love a good vegan recipe!
I am seriously so happy to read this! And I’m so happy you loved it! Thanks so much for your comment! 🙂