Easy Vegetable Curry

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:

1. Heat the oil and curry over medium to medium-high heat, stirring to combine it well.
2. Add the onion and cook until soft, about 5 minutes.
3. Add the ginger, garlic, and mushrooms and cook until fragrant, about 30 seconds.
4. Pour in the coconut milk, and add the pumpkin puree. Stir to combine.
5. Bring the mixture to a simmer and let it cook, stirring often, for 10 to 15 minutes to let the flavors mix.
6. Stir in the zucchini, bell pepper, soy sauce, turmeric powder, and cumin and simmer for 5 to 10 minutes.
7. 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.

Easy Vegetable Curry

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• Author: Melissa Griffiths - Bless this Mess
• Prep Time: 20 min
• Cook Time: 40 min
• Total Time: 1 hour
• Yield: Serves 6 1x

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Description

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

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Ingredients

• 2 tablespoons oil, such as vegetable or olive
• 1 to 3 tablespoons green curry paste
• 1 medium onion, finely chopped
• 2 tablespoons fresh ginger, minced
• 2 tablespoons fresh garlic (about 6 cloves), minced
• 8 ounces white button mushrooms (or baby bellas), sliced
• 2 cans coconut milk (15 ounce cans)
• 1 cup pumpkin puree
• 1 medium zucchini, cut into bit-sized pieces
• 1 large red bell pepper, cut into strips
• 4 tablespoons soy sauce
• 2 teaspoons turmeric powder
• 1 teaspoon cumin
• Hot cooked rice
• Fish sauce, lime wedges, and fresh cilantro for serving
• Cashews or cashew pieces, optional

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Instructions

1. In a large saute pan or cast iron skillet, heat the oil and curry over medium to medium-high heat, stirring to combine it well. Let it cook until it starts to smell very fragrant and is well combined, about 2 minutes.
2. Add the onion and cook until soft, about 5 minutes.
3. Add the ginger, garlic, and mushrooms and cook until fragrant, about 30 seconds.
4. Pour in the coconut milk, and add the pumpkin puree. Stir to combine.
5. Bring the mixture to a simmer and let it cook, stirring often, for 10 to 15 minutes to let the flavors mix.
6. Stir in the zucchini, bell pepper, soy sauce, turmeric powder, and cumin. Simmer for an additional 5 to 10 minutes, until the veggies are tender (but not overcooked) and everything is well combined.
7. 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. Don’t skip these – they are a must for finishing off the dish. More soy sauce to taste can be substituted for the fish sauce. You can also add a few tablespoons of cashews to the top before eating.

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Notes

• The thickness and creaminess of your curry is going to depend on your coconut milk. Full fat coconut milk is going to lead to creamier and thicker curry than using light coconut milk. You can also sub chicken or veggie broth for one can of coconut milk to make a thinner curry.
• If your curry is too thick, you can add a small amount of chicken or veggie broth to reach the desired thickness.
• The amount of curry paste that you add will determine the heat of the dish. If you don’t like things hot, add just 1 tablespoon (or less). If you like medium, try 1 to 2 tablespoons. If you like a hot curry, try adding 3 tablespoons. The heat level is also going to depend on the type and brand of curry paste. We love Mai Poi brand green curry paste. I like to use 1 to 2 tablespoons of it for a nice medium curry. It’s warm but not so hot that my kids won’t eat it (they don’t mind a little heat, but they don’t want it super spicy). Once you get to cooking, give it a taste, and find out you have a gotten things too spicy, you can add additional coconut milk to dilute the curry paste a bit.
• This recipe is very flexible. You can add what veggies you like, and you can also add whatever cooked protein such as chicken or shrimp that you might like. Make it your own!

• Category: dinner
• Method: stove top
• Cuisine: American

Nutrition Information: YIELD: 6

Amount Per Serving: Calories: 667 Fat: 45.9g Cholesterol: 0mg Sodium: 434.9mg Carbohydrates: 57.9g Sugars: 6.1g Protein: 13.1g Vitamin A: 411.3µg Vitamin C: 42mg

Keywords: vegetable curry, vegetable curry recipe, Thai vegetable curry

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Veggie curry is such a fun and flavorful meal to enjoy! It’s packed with nutritious ingredients and hearty flavors for a dish everyone will love.