This easy vegetable curry is such a simple, flavorful, meatless dish that’s even better than takeout and perfect for a chilly evening!
- 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
- 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.
- 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. Simmer for an additional 5 to 10 minutes, until the veggies are tender (but not overcooked) and everything is well combined.
- 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.
- 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
Keywords: vegetable curry, vegetable curry recipe, Thai vegetable curry