This super easy Vegetable Curry is absolutely delicious, made in one pot and ready in just 15 minutes. Packed with vegetables, it’s a healthy, family-friendly dinner you can make tonight.
Recipe Difficulty – Easy
Table of Contents
- Why this recipe works
- Ingredients to make Vegetable Curry
- Substitutions
- Variations
- How to make Vegetable Curry
- Leftovers
- Recipe FAQs
- What to serve with Vegetable Curry
- You might also like
- Vegetable Curry Recipe
Why this recipe works
This creamy vegetable curry is comforting, full of flavour, and perfect for cooler evenings. It proves that a delicious curry doesn’t need hours of simmering — this one-pot vegan version comes together in about 15 minutes.
It’s also ideal for batch cooking. Make extra and pack leftovers for lunches or freeze portions for quick, healthy meals on busy nights.
Ingredients to make Vegetable Curry
- Garlic paste – saves time; pre-pureed garlic in oil works well.
- Red onion – provides a savory base.
- Ground coriander – adds citrusy, sweet warmth.
- Red pepper flakes – for a touch of heat.
- Courgette (zucchini) – mild, tender texture.
- Aubergine (eggplant) – soaks up sauce and flavor.
- Red bell pepper – adds crunch and color.
- Tinned tomatoes – form the sauce base.
- Full-fat coconut milk – gives a creamy, rich sauce.
- Can of chickpeas – drained and rinsed for plant protein.
- Water – adjusts the sauce consistency.
- Ground almonds – thickens the curry and adds a nutty note.
- Lime juice – fresh-squeezed brightens the dish.
- Fresh coriander (cilantro) – optional garnish for freshness.
- Baby spinach – optional, adds color and nutrients.
See the recipe card below for exact quantities.
Substitutions
- Garlic paste: swap for crushed fresh garlic, minced garlic, or garlic powder. Fresh ginger also pairs well.
- Coconut milk: use light coconut milk to reduce calories, or heavy cream if you prefer a dairy option.
- Vegetables: use whatever you have—cauliflower, potatoes, sweet potato, peas, green beans, broccoli, or carrots all work well.
- Chickpeas: substitute roasted cauliflower, tempeh, tofu, or white beans for different textures.
- Spices: add mild curry powder or garam masala for a more Indian-style profile.
Variations
- Spicy: increase heat with hot curry powder, red curry paste, paprika, cumin, or cayenne.
- Deluxe: finish with fresh herbs, a splash of soy or tamari, or a little tomato paste for extra umami.
- Kid-friendly: reduce spices and choose milder vegetables to suit younger palates.
How to make Vegetable Curry
Step 2: Heat oil in a large pot or skillet over medium heat. Add garlic paste, sliced red onion, ground coriander and red pepper flakes. Stir and fry for a couple of minutes until fragrant.
Step 3: Add the chopped courgette, aubergine, pepper and the remaining ingredients (minus the fresh coriander and spinach). Stir and cook on high heat for about 10 minutes, until the sauce thickens.
Step 4: Remove from the heat, stir in fresh coriander and baby spinach if using, then serve.
Hint: Swap or add your favorite vegetables to customize this easy curry.
Leftovers
Store leftover curry in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stove or in the microwave. You can also freeze portions for up to three months; thaw overnight and reheat in a pot until piping hot.
Recipe FAQs
Curries are very versatile. Common choices include aubergine, courgette, onion, tomatoes and bell peppers. You can also use cauliflower, potatoes, peas, green beans or carrots depending on the style of curry you want to make.
Coconut milk adds creaminess and depth. Ground almonds give a pleasant nutty texture and help thicken the sauce. Fresh lime juice and herbs at the end brighten the flavors.
Yes — vegetable curry freezes well. Make a double batch and freeze individual portions for quick meals later.
What to serve with Vegetable Curry
- Naan bread
- Flatbread
- Quinoa
- Socca (chickpea flatbread)
- Basmati rice
- Cauliflower rice
- Popadoms
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Vegetable Curry
5 minutes
10 minutes
15 minutes
4 People
Ingredients
- 2 tsp garlic paste
- 1 red onion, roughly sliced
- 1 tbsp ground coriander
- 1 tsp chilli flakes
- 1 courgette, roughly chopped
- 1 aubergine, roughly chopped
- 1 red pepper, roughly chopped
- 400 g can chopped tomatoes
- 400 ml can full-fat coconut milk
- 400 g can chickpeas, drained & rinsed
- 200 ml water (just under 1 cup)
- 100 g ground almonds (roughly 1 cup)
- Juice of 1 lime
- Handful fresh coriander (optional)
- Handful fresh spinach (optional)
Instructions
- Dice the onion and roughly chop the courgette, aubergine and pepper.
- Heat a large pot with oil. Add garlic paste, red onion, ground coriander and chilli flakes; stir and fry for a couple of minutes.
- Add the chopped vegetables, tinned tomatoes, coconut milk, chickpeas, water, ground almonds, lime juice, salt and pepper. Stir to combine.
- Cook on high heat for about 10 minutes until the sauce thickens. Remove from heat, stir through fresh coriander and spinach if using, and serve.
Notes
Nutrition
Carbohydrates: 15 g |
Protein: 9 g |
Fat: 15 g |
Saturated Fat: 1 g |
Fiber: 8 g |
Sugar: 8 g
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