Easy Vegan Curry Recipe

Introduction

This easy vegan curry is a vibrant and comforting dish packed with wholesome vegetables and flavorful spices. Perfect for a weeknight dinner, it combines creamy coconut milk with fresh ingredients for a delicious plant-based meal.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped small
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons curry powder
• 1 medium sweet potato, peeled and cubed small
• 2 cups cauliflower florets
• 2 cups broccoli florets
• 2 medium carrots, peeled and cut into chunks
• 1 red bell pepper, seeded and sliced
• 1 (15-ounce) can lentils or chickpeas, drained and rinsed
• 2 (13.5-ounce) cans coconut milk
• 2 tablespoons Thai red curry paste
• 1 1/2 teaspoons salt, or more to taste
• 1 tablespoon cornstarch
• 2 teaspoons sugar or pure maple syrup
• 1 lime, juice squeezed
• 3 cups fresh baby spinach
• Fresh chopped cilantro, optional

Instructions

1. Step 1: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 2-3 minutes until it begins to soften.
2. Step 2: Add the minced garlic and grated ginger to the pot, cooking for 1 more minute until fragrant.
3. Step 3: Stir in the curry powder and cook for another 1-2 minutes to release its aroma.
4. Step 4: Add the sweet potato, cauliflower, broccoli, carrots, red bell pepper, and lentils or chickpeas to the pot. Pour in the coconut milk, Thai red curry paste, and salt. Stir well to combine.
5. Step 5: Bring the mixture to a boil, then reduce heat and simmer for about 10 minutes until the sweet potatoes and vegetables are tender.
6. Step 6: In a small bowl, whisk together the cornstarch with 2 tablespoons of water. Stir this mixture into the curry to thicken the sauce.
7. Step 7: Stir in the sugar or maple syrup, lime juice, and baby spinach, cooking until the spinach wilts.
8. Step 8: Taste the curry and adjust salt if needed. Serve hot topped with fresh cilantro if desired, alongside rice or vegan naan.

Tips & Variations

• Swap lentils for chickpeas or any other beans for different textures and protein options.
• Use frozen mixed vegetables if fresh ones are not available; just add a few extra minutes to cook.
• Adjust the amount of red curry paste to control the spice level to your preference.
• For a nuttier flavor, add a tablespoon of peanut butter or almond butter when thickening the curry.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry gluten-free?

Yes, this recipe is naturally gluten-free as long as you check your curry paste ingredients to ensure no gluten-containing additives.

Can I prepare this curry in advance?

Absolutely. The flavors develop even more after resting overnight, making it a great make-ahead meal. Just reheat thoroughly before serving.

Easy Vegan Curry Recipe

Print Recipe

★★★★★

4.7 from 125 reviews

This Easy Vegan Curry is a vibrant, creamy, and flavorful dish packing nutrient-rich vegetables and protein-packed lentils or chickpeas simmered in a fragrant coconut curry sauce. It’s an ideal one-pot meal that’s wholesome, comforting, and perfect for anyone looking for a delicious plant-based dinner.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-Inspired Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables and Legumes

• 1 medium yellow onion, chopped small
• 3 cloves garlic, minced
• 1 medium sweet potato, peeled and cubed small
• 2 cups cauliflower florets
• 2 cups broccoli florets
• 2 medium-sized carrots, peeled and cut into chunks
• 1 red bell pepper, seeded and sliced
• 15-ounce can lentils or chickpeas, drained and rinsed
• 3 cups fresh baby spinach
• Fresh chopped cilantro (optional)

Spices and Flavorings

• 1 tablespoon grated fresh ginger
• 2 tablespoons curry powder
• 2 tablespoons Thai red curry paste
• 1 1/2 teaspoons salt, or more to taste
• 2 teaspoons sugar or pure maple syrup
• 1 lime, juice squeezed

Liquids and Oils

• 1 tablespoon olive oil
• 2 (13.5-ounce) cans coconut milk

Thickening Agent

• 1 tablespoon cornstarch

Instructions

1. Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and grated ginger and cook for another minute to release their fragrance. Then stir in the curry powder and cook for 1-2 more minutes until fragrant.
2. Add vegetables and simmer: Add the cubed sweet potato, cauliflower florets, broccoli florets, carrot chunks, sliced red bell pepper, and drained lentils or chickpeas to the pot. Pour in the coconut milk, Thai red curry paste, and salt. Stir everything well to combine. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes until the vegetables, especially the sweet potatoes, become tender.
3. Thicken the curry: In a small bowl, whisk the cornstarch with 2 tablespoons of water until smooth. Stir this mixture into the simmering curry to thicken the sauce. Continue to simmer for a couple of minutes until the sauce slightly thickens.
4. Finish with seasoning and greens: Stir in the sugar or maple syrup, freshly squeezed lime juice, and fresh baby spinach. Allow the spinach to wilt into the curry. Taste and adjust seasoning by adding more salt if desired.
5. Serve: Serve the hot vegan curry over rice and garnish with fresh chopped cilantro and optional hot sauce. It also pairs wonderfully with Easy Vegan Naan bread for a full meal.

Notes

• The choice between lentils or chickpeas can change the texture slightly; both work well as a protein source.
• Adjust the level of Thai red curry paste to your preferred spice tolerance.
• For a thicker curry, you can simmer a bit longer after adding the cornstarch mixture.
• If you want to keep this gluten-free, confirm that your curry paste brand does not contain gluten.
• Leftovers keep well in the refrigerator for up to 4 days and the flavors intensify overnight.

Keywords: Vegan curry, easy vegan dinner, coconut curry, vegetable curry, plant-based, gluten-free option, healthy dinner