This easy vegetable curry is such a simple, flavorful, meatless dish that’s even better than takeout and perfect for a chilly evening!

You’ll love how adaptable it is and how quickly it comes together for a perfect, hearty, big-flavor dinner any night of the week!

Easy Veggie Curry

Oh my goodness, you guys, I can’t wait for you to try this recipe! Not only does it come together in a snap, but it’s also healthy, hearty, and oh-so flavorful. I know curry is a bit of a polarizing flavor, but I honestly think it’s something that everyone would like if you get the right flavor! If you like things less hot and spicy, just use a tablespoon of curry. If you’re into hotter foods, then you can definitely get away with using 2 or 3 tablespoons. We do 1 to 2 tablespoons and the coconut milk and pumpkin puree tone things down a touch, so even the kids gobble it up!

And you can feel free to make it your own! Really any veggies would taste wonderful in this — you could try frozen peas, carrots, broccoli, or cauliflower, or go ahead and toss in some cooked chicken breast, ground turkey, or shrimp for a boost of protein. I love this curry whenever we want a meatless meal or something that tastes like takeout and is just as easy to make as it would be to order… And I know what’s in it! Score.

What vegetables go well in curry?

Oooh, SO many veggies are delicious in curry! This recipe calls for onion, garlic, ginger, mushrooms, zucchini, and red bell pepper. But you could really add anything you like! Cauliflower, spinach, peas, or carrots would all be tasty additions. I feel like this is a great clean-out-the-veggie-drawer dish, so feel free to use what you have on hand or like.

Is vegetable curry healthy?

It’s definitely healthy! Between the veggies, the superfood power of turmeric, and grain from rice, curry is a well-rounded nutritious meal.

Is vegetable curry vegan?

Yep! This curry is vegetarian and vegan so long as you don’t use any meat (like chicken) stock or broth to thin out the sauce. Coconut milk is plant based, so it’s free of animal protein, too.

What do you serve with curry?

I love, love, love serving curry over hot rice with a dash of fish sauce (which adds a great salty flavor, but you can use soy sauce instead if you prefer), cilantro, fresh lime juice, and a sprinkle of cashews for crunch. So yummy.

How to make vegetable curry:

Heat the oil and curry over medium to medium-high heat, stirring to combine it well.
Add the onion and cook until soft, about 5 minutes.
Add the ginger, garlic, and mushrooms and cook until fragrant, about 30 seconds.
Pour in the coconut milk, and add the pumpkin puree. Stir to combine.
Bring the mixture to a simmer and let it cook, stirring often, for 10 to 15 minutes to let the flavors mix.
Stir in the zucchini, bell pepper, soy sauce, turmeric powder, and cumin and simmer for 5 to 10 minutes.
Serve the curry over hot cooked rice with a dash of fish sauce, a sprinkle of chopped cilantro, and a squeeze of fresh lime on the top.