Vegetable Curry is not just a dish; it’s a culinary journey—hearty, intensely flavorful, and brimming with the goodness of sweet potatoes, tender cauliflower, and a medley of other vibrant vegetables. Each ingredient is lovingly simmered in a luscious, creamy coconut curry sauce, creating a meal that is both comforting and exhilarating.

Craving more delightful curry creations? Explore these other popular recipes: a warming Butternut Squash Curry, the ever-popular Coconut Curry Chicken, or a classic Yellow Chicken Curry.

The Best Vegetable Curry Recipe You’ll Ever Make

I’ve poured my heart into perfecting this incredibly easy and unbelievably delicious Vegetable Curry recipe, and I’m thrilled to finally share it with you! This dish truly embodies the best of home cooking: it requires just a few fresh staples, while most of the magic comes from your pantry. Think aromatic spices, robust curry paste, rich coconut milk, diced canned tomatoes, and humble frozen peas, all ready to transform into something extraordinary. Even the fresh components like onions, ginger, garlic, and sweet potatoes boast a long shelf life, making them convenient to keep on hand for whenever a curry craving strikes.

The anticipation to share this recipe has been immense, especially for those who already have these fantastic ingredients waiting in their kitchen. But beyond its simplicity and pantry-friendliness, this curry shines as a fantastic make-ahead meal. It stores beautifully, and here’s a little secret: the flavors deepen and meld even more wonderfully overnight, making it taste even better the next day! I often dedicate a Sunday afternoon to cooking a generous batch, then portion it into containers for effortlessly delicious and healthy lunches throughout the week. Be warned, though – you might have to hide it from eager family members, or it could mysteriously vanish before Monday arrives!

Why This Vegetable Curry Will Become Your New Go-To Meal

Beyond its incredible flavor, this vegetable curry offers a plethora of reasons to make it a regular feature in your meal rotation. It’s incredibly versatile, allowing you to easily adapt it to whatever vegetables you have on hand. It’s also naturally vegan and gluten-free (just be sure to check your curry paste and stock labels), making it suitable for a wide range of dietary needs and preferences. Each serving is packed with essential nutrients, fiber, and plant-based protein, contributing to a wholesome and satisfying meal that nourishes both body and soul.

The creamy texture, derived from full-fat coconut milk, perfectly balances the vibrant spices, creating a comforting dish that feels indulgent without being heavy. The subtle sweetness of the sweet potatoes, combined with the earthy notes of cauliflower, provides a delightful contrast that keeps every bite interesting. Whether you’re a seasoned curry enthusiast or new to the world of plant-based cooking, this recipe promises to deliver an unforgettable experience that will leave you feeling warm, satisfied, and eager for more.

Key Ingredients for a Superb Vegetable Curry

Crafting the perfect vegetable curry starts with selecting fresh, quality ingredients and understanding how each contributes to the overall flavor profile. Here’s a breakdown of what you’ll need and why:

• Coconut Oil: The ideal fat for starting this curry, coconut oil adds a subtle hint of tropical flavor and beautifully sautés your aromatics. Measure it solid, as it melts quickly and seamlessly integrates into the dish.
• Aromatic Trio (Onion, Ginger, and Garlic): These form the foundational flavor base of almost any great curry. Finely chopping them (a food processor makes quick work of this!) ensures they release their fragrant oils efficiently and blend smoothly into the sauce.
• A Medley of Spices: A careful selection of spices is crucial for that authentic curry flavor. They are briefly toasted in the pot to “bloom” and intensify their complex aromas and tastes before the liquids are added. Our blend includes:
  • Ground Turmeric: For its earthy flavor and signature golden color.
  • Ground Cumin: Adds warmth and depth.
  • Garam Masala: A fragrant blend of ground spices, typically adding a sweet and savory note.
  • Yellow Curry Powder: A common blend that provides a broad spectrum of curry flavors.
  • Paprika: Contributes a mild sweetness and vibrant red hue.
  • Ground Coriander: Offers a citrusy, slightly sweet flavor that brightens the curry.
• Red Curry Paste: This is a powerhouse of flavor, packing a punch of chili, lemongrass, galangal, and other aromatics. Look for it in the international or Asian foods aisle of your grocery store. For a vegan curry, ensure your paste is certified vegan (Thai Kitchen® brand is a reliable choice).
• Full-fat Coconut Milk: The secret to an incredibly creamy and rich curry sauce. Don’t opt for the ‘light’ version unless you prefer a much thinner consistency. Always shake the can well before opening to ensure the cream and liquid are combined.
• Fire-Roasted Crushed Tomatoes: Fire-roasted tomatoes bring a deeper, smokier, and more complex flavor than regular crushed tomatoes, adding a lovely tang and richness to the sauce.
• Vegetable Stock: Used to thin the curry to the desired consistency and add another layer of savory depth. Opt for a low-sodium variety to have full control over the saltiness of your dish. If you’re not keeping it strictly vegetarian, chicken broth can be used as an alternative.
• Hearty Vegetables (Sweet Potatoes and Cauliflower): These are the stars of our curry! Sweet potatoes lend a natural sweetness and creamy texture, while cauliflower absorbs the curry flavors beautifully and adds a lovely bite. Ensure they are cut into uniform, bite-sized pieces for even cooking.
• Frozen Peas: A wonderful addition at the very end. Stir them in while still frozen to help them retain their vibrant green color and tender-crisp texture. They add a pop of sweetness and freshness.
• Fresh Cilantro: A final flourish that brightens the dish with its distinctive fresh, herbaceous notes. Stirred in at the end or used as a garnish.
• Fresh Lime Juice (Optional): A squeeze of fresh lime juice just before serving can truly elevate the curry, adding a burst of acidity that cuts through the richness and enhances all the other flavors.

How to Make the Perfect Vegetable Curry: Step-by-Step Guide

Creating this flavorful vegetable curry is a straightforward process, designed for maximum flavor with minimal fuss. Follow these steps for a truly delicious result:

1. Prepare All Your Ingredients (Mise en Place): Before you even turn on the stove, ensure all your vegetables are washed, peeled, and chopped. Dice the onion, mince the garlic and ginger, and cut the sweet potatoes and cauliflower into roughly uniform, bite-sized pieces (about 1-inch cubes for sweet potatoes, and similar-sized florets for cauliflower). Uniformity in size is key for even cooking. Having everything ready to go makes the cooking process smooth and enjoyable.
2. Sauté the Aromatics: Heat the coconut oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once melted and shimmering, add the diced onion, minced ginger, and minced garlic. Sauté them gently, stirring occasionally, until they become tender, translucent, and incredibly fragrant. This usually takes about 7-9 minutes. Be careful not to let them brown too quickly; reduce the heat to medium-low if necessary to prevent burning, which can make the curry bitter.
3. Bloom the Spices: Once the aromatics are soft, it’s time to introduce the heart of the curry’s flavor. Add the ground turmeric, cumin, garam masala, yellow curry powder, paprika, ground coriander, and red curry paste to the pot. Season generously with salt and freshly ground black pepper (I typically use about 1 ¼ teaspoons of salt and ¼ teaspoon of pepper, but adjust to your taste). Cook and stir constantly for 1-3 minutes over medium-low heat. This crucial step, known as “blooming” the spices, gently toasts them in the hot oil, intensifying their aromas and deepening their flavors dramatically. You’ll notice a wonderful fragrance filling your kitchen.
4. Cook the Vegetables: Add the cubed sweet potatoes to the pot and stir well to ensure they are thoroughly coated in the fragrant spice mixture. Let them cook over low heat for a few minutes, stirring occasionally to prevent sticking. Next, add the coarsely chopped cauliflower. Again, stir everything together to coat the cauliflower in the spices. Continue to cook on low heat, stirring every few minutes, allowing the vegetables to slightly soften and absorb the initial flavors.
5. Add Liquids and Simmer: Pour in the full-fat coconut milk, fire-roasted crushed tomatoes, and vegetable stock. Give everything a good stir to combine all the ingredients thoroughly. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let the curry simmer gently for 18-25 minutes. This simmering time allows the vegetables to become tender and the flavors to fully meld. Check the tenderness by piercing a sweet potato cube with a fork; it should be easily pierced when ready. Remember to stir occasionally (every 7 minutes or so) to prevent anything from sticking to the bottom.
6. Finish with Peas and Cilantro: Once the vegetables are tender and the sauce has thickened slightly, stir in the frozen peas and finely chopped fresh cilantro. The residual heat of the curry will gently cook the peas, keeping them bright green and tender-crisp.
7. Serve and Enjoy: For an extra burst of freshness and to brighten the overall flavor, optionally stir in a squeeze of fresh lime juice just before serving, or offer lime wedges on the side. Ladle generous portions of this magnificent vegetable curry over fluffy basmati rice. Serve it with warm naan bread for scooping up the rich sauce, and prepare to savor a truly delightful and satisfying meal!

Pro Tips for the Ultimate Vegetable Curry

• Don’t Rush the Aromatics: The foundation of flavor for any good curry lies in properly sautéing your onions, ginger, and garlic. Take your time with this step, letting them become tender and fragrant. This process releases their natural sweetness and depth.
• Bloom Your Spices: Just as important is blooming the dry spices in a little oil with the curry paste. This short toasting period awakens their essential oils, significantly enhancing their aroma and flavor before any liquids are added.
• Full-Fat Coconut Milk is Key: For that rich, creamy texture and decadent mouthfeel, always opt for full-fat coconut milk. Light coconut milk will result in a much thinner and less satisfying sauce.
• Taste and Adjust: Always taste your curry before serving and adjust seasonings as needed. You might want more salt, a grind of pepper, an extra squeeze of lime, or a touch more spice. Cooking is an art, not a precise science!
• Basmati Rice Perfection: While your curry simmers, prepare some fluffy basmati rice. Its long, slender grains and aromatic qualities make it the perfect accompaniment, soaking up all the delicious sauce. See our detailed rice cooking instructions in the recipe notes.

Serving Suggestions to Complement Your Curry

While this vegetable curry is a complete meal on its own, pairing it with certain sides can elevate the dining experience:

• Basmati Rice: The classic choice! Its fragrant grains are perfect for soaking up the rich sauce. Brown rice or quinoa are also excellent healthy alternatives.
• Naan Bread or Roti: Warm, fluffy naan or soft roti are ideal for scooping up every last drop of the creamy curry sauce.
• Fresh Cilantro & Lime Wedges: A sprinkle of fresh chopped cilantro and a squeeze of fresh lime juice just before serving brightens the flavors and adds a beautiful aromatic finish.
• Cucumber Raita: A cooling cucumber and yogurt raita can provide a refreshing contrast to the warmth and spice of the curry.
• Simple Green Salad: A light, crisp green salad with a simple vinaigrette can add freshness and balance to the meal.

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5 from 11 votes

Vegetable Curry

By
Chelsea Lords

This Vegetable Curry is a vibrant, nourishing, and incredibly flavorful dish, brimming with tender sweet potatoes, hearty cauliflower, and other wholesome vegetables. All perfectly simmered in a rich, creamy, and spice-infused coconut milk sauce, it’s a filling and utterly satisfying plant-based meal.

Prep Time:

30 minutes

Cook Time:

30 minutes

Total Time:

1 hour

Servings:

6 servings

Equipment

• Large cast-iron pot

Ingredients

• 1/4 cup coconut oil
• 1-1/2 cups finely diced yellow onion (about 1 large onion)
• 1-1/2 tablespoons finely minced ginger (from a 1-inch piece)
• 1 tablespoon finely minced garlic (about 3 cloves)
• 3/4 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 tablespoon yellow curry powder
• 1-1/2 teaspoons paprika
• 1-1/2 teaspoons ground coriander
• 2 tablespoons red curry paste (see Note 1 for vegan options)
• Salt and pepper (to taste)
• 4-1/2 cups chopped sweet potatoes (about 3 medium-to-large potatoes)
• 3-1/2 cups chopped cauliflower (about 1 small head or 1/2 large head)
• 2 (13.66-ounce) cans full-fat coconut milk (lite is okay, but curry will be less creamy)
• 1 (14.5-ounce) can fire-roasted crushed tomatoes
• 1 cup vegetable stock (low-sodium recommended)
• 3/4 cup frozen peas
• 1/3 cup finely chopped fresh cilantro
• Fresh lime juice (optional, for serving)
• Cooked basmati rice (optional, for serving, see Note 2)
• Naan bread (optional, for serving)

Instructions

1. Prep Ingredients: Dice the yellow onion, mince the garlic cloves, and mince the fresh ginger. Peel the sweet potatoes and cut them into 1-inch cubes. Coarsely chop the cauliflower into florets of similar size. Have all ingredients measured and ready to ensure a smooth cooking process.
2. Sauté Aromatics and Bloom Spices: In a large, cast-iron pot or Dutch oven, heat the coconut oil over medium-high heat. Add the diced onion, minced ginger, and minced garlic. Sauté, stirring frequently, until the aromatics are tender and very fragrant, which typically takes about 7-9 minutes. If they start to brown too quickly, reduce the heat to low. While sautéing, add the ground turmeric, cumin, garam masala, yellow curry powder, paprika, ground coriander, and red curry paste. Season with salt and pepper to taste (approximately 1 ¼ teaspoons salt and ¼ teaspoon pepper). Continue to cook and stir over medium-low heat for 1-3 minutes, allowing the spices to bloom and release their full aroma.
3. Cook Vegetables and Simmer: Add the cubed sweet potatoes to the pot and stir well to coat them in the spice mixture. Cook over low heat for a few minutes, stirring occasionally. Then, add the chopped cauliflower and stir again to coat. Pour in the full-fat coconut milk, fire-roasted crushed tomatoes, and vegetable stock. Stir everything to combine thoroughly. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 18-25 minutes. This allows the vegetables to become tender and the flavors to deepen. Stir occasionally (every 7 minutes or so) and check the tenderness of the sweet potatoes with a fork; they should pierce easily when done. During this simmering time, you may wish to cook some basmati rice (see Note 2 below for instructions).
4. Finish and Serve: Stir in the frozen peas and finely chopped cilantro. The residual heat will warm the peas through. If desired, add a squeeze of fresh lime juice to brighten the flavors, or serve with lime wedges on the side for individual preference. Serve the hot vegetable curry immediately over cooked basmati rice, accompanied by warm naan bread. Enjoy your hearty and flavorful homemade meal!

Recipe Notes

Note 1: Choosing Vegan Red Curry Paste: If you are strictly vegan, it’s essential to verify that your red curry paste is vegan-friendly, as some brands may contain shrimp paste. The Thai Kitchen® brand is a widely available and reliable vegan option. Always check the ingredient label to be sure.

Note 2: How to Cook Perfect Basmati Rice: Fluffy, aromatic basmati rice is the ideal accompaniment to this curry. Here’s my preferred method:

• Rinse the Rice: Measure your desired amount of basmati rice and place it in a fine-mesh sieve. Rinse thoroughly under cold running water until the water runs clear. This removes excess starch, preventing sticky rice.
• Soak (Optional but Recommended): Transfer the rinsed rice to a bowl and cover it with fresh water. Let it soak for about 5-10 minutes. Soaking helps the grains cook more evenly and become longer and fluffier.
• Boil Water: While the rice is soaking, fill a large pot with plenty of water and bring it to a rolling boil over high heat.
• Cook the Rice: Once the water is at a vigorous boil, drain the soaked rice and add it to the pot. Cook without reducing the heat for exactly 5 minutes. This quick boil ensures the grains cook through but remain separate.
• Drain and Fluff: Immediately drain the rice using a fine-mesh sieve. Return the rice to the empty pot, cover it with a lid, and let it steam off the heat for another 5-10 minutes. Finally, fluff the rice gently with a fork before serving.

Storage (Reminder): As mentioned earlier, this vegetable curry stores wonderfully. You can keep leftovers in an airtight container in the refrigerator for up to 4 days. For longer preservation, freeze it in freezer-safe bags or containers for up to 3 months.

Nutrition Facts (Approximate)

This information is an estimate based on the ingredients used. Nutritional values can vary based on specific brands, preparation methods, and ingredient quantities.

• Serving Size: 6 servings
• Calories: 364 kcal
• Carbohydrates: 31.7 g
• Protein: 5.9 g
• Fat: 25.4 g
• Sodium: 304.2 mg
• Fiber: 5.8 g
• Sugar: 8.6 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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