Home > Dinner > Vegetable Curry Vegetable Curry March 26, 2020 | 23 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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. A great pantry staples recipe My Vegetable Curry recipe has been in the works for a few months now and while you’ll need a 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. 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 Carrots Yukon gold or red potatoes Snap peas Bell peppers When substituting a veggie 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 of fish sauce at the end. Not vegan or vegetarian? Chicken broth or stock will work in place of the vegetable stock. What to eat with Vegetable Curry Our two favorite accompaniments to this vegetable curry are naan bread and basmati rice. A few other ideas: Coconut milk rice (directions below) Saffron rice Cucumber salad or raita Rice Beyond the toppings, you’ll likely want to whip up a grain as the base. To make basmati coconut rice: Combine 1 cup basmati rice*, 1 and 1/2 cups full-fat coconut milk, 1/2 cup water, and 1/2 teaspoon salt (or to taste). Stir and place over high heat. Once boiling, reduce the heat to low and cover the rice. Allow to simmer for 13-18 minutes or until liquid is absorbed. Remove from heat, keep covered, and let stand for 10-15 minutes. Fluff the rice and divide it onto plates. Here’s how I cook basmati rice (plain) — it never gets mushy and it tastes delicious. 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. *Note that these cooking directions do not work for other rice varieties (long grain, short grain, jasmine, etc.). 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 FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Vegetable Curry 5 from 10 votes - Review this recipe 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. SAVE TO RECIPE BOX Print Recipe Vegetable Curry 5 from 10 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe 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. Course Dinner, Main Course Cuisine Healthy, Thai, Vegan Keyword vegetable curry Prep Time 30 minutes Cook Time 30 minutes Total Time 1 hour Servings 6 servings Calories 364kcal Author Chelsea Lords Cost $5.79 Ingredients▢ 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 desiredUS - Metric USMetric InstructionsPREP: 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 the 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. Recipe NotesNote 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. Nutrition FactsServing: 6servings | Calories: 364kcal | Carbohydrates: 31.7g | Protein: 5.9g | Fat: 25.4g | Sodium: 304.2mg | Fiber: 5.8g | Sugar: 8.6g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
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! Reply
I am seriously so happy to read this! And I’m so happy you loved it! Thanks so much for your comment! 🙂 Reply
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! Reply
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. Reply
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 Reply
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. Reply
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. Reply
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. Reply
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. Reply
I am hopeful I can freeze this. Have you tried that? Wondering if the veggies hold up? Thanks, Lisa Reply
Sorry, I haven’t tried freezing. I’m not sure the veggies would hold up super well, they may get mushy or watery! Reply
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 Reply
