Vegetable Curry – Simple Vegan Blog

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Vegetable curry, a tasty and satiating dish, made with sweet potatoes and veggies, among other ingredients. It’s super comforting and nutritious!

Photo of a bowl of vegetable curry

This vegetable curry is a staple in my house and I love it so much! It’s wholesome, satisfying, and absolutely delicious, as well as affordable and made with ingredients you can easily find at any supermarket.

It really is the perfect dish for when you just want something warm and simple after a long, cold day, and it’s SO comforting you’ll want to have it every day!

Besides, you can customize it with your favorite ingredients and use pretty much anything you have on hand: rice, vegan meat like seitan or tempeh, different kinds of veggies… Feel free to use this recipe as a guide to making your own creations.

Vegetable curry, a delicious and flavorful recipe perfect to enjoy for lunch or dinner when you want something warm and cozy. It’s affordable, easy to prepare, and to make it you only need simple and nutritious ingredients!

Vegetable curry recipe – Short video

How to make vegetable curry – Step by step

Step-by-step shots of the first steps of how to make vegetable curry
  • Heat the oil in a large pot (photo 1) and cook the garlic, onion, and ginger over medium-high heat for 5 minutes (photo 2), stirring occasionally. 
  • Add the zucchini and cauliflower (photo 3) and cook for 5 minutes (photo 4), stirring occasionally.
  • Add the spices (photo 5), stir, and cook for 1 to 2 minutes (photo 6), stirring frequently.
Step-by-step shots of the last steps of how to make vegetable curry
  • Incorporate the sweet potatoes, tomato paste, coconut milk, and vegetable stock (photo 7), stir, and bring to a boil.
  • Partially cover and simmer for 15 minutes or until the sweet potatoes are tender (photo 8).
  • Add the baby spinach (photo 9), uncover, stir, and cook for 2 to 3 minutes (photo 10).
  • Remove from the stove, add the lemon juice and coconut flour (photo 11).
  • Stir and let it stand for 5 minutes before serving (photo 12).

Pro tips

  • If you want to reduce the amount of sodium in the recipe, use less salt or water instead of vegetable stock.
  • I suggest you use extra virgin olive oil, but any other kind of oil will do.
  • Feel free to replace the oil with some water or vegetable stock.
  • Although I prefer to use fresh garlic and onion, you can use garlic and onion powder.
  • Ground ginger will also work for this recipe.
  • Ground coriander, red pepper flakes, lemon or lime juice, and coconut flour are optional ingredients.
  • Feel free to use cayenne powder, jalapeños, fresh chilies, or anything you want to make your curry spicy.
  • You can also use regular potatoes if you don’t like sweet potatoes.
  • Instead of tomato paste, you can add tomato sauce, crushed tomatoes, or even fresh tomatoes. If you use fresh tomatoes, just chop them and cook them with the other veggies.
  • I recommend you use full-fat coconut milk, as it works best for this recipe.
Close-up shot of a bowl of vegetable curry

Can I make vegetable curry without coconut milk?

Of course! Although my favorite option for this recipe is coconut milk, you can actually make it with any kind of plant milk. I personally like to use soy milk, but feel free to use cashew milk or even oat milk.

How long will this vegetable curry keep?

This dish will keep well for quite some time. To store it, just keep it in an airtight container in the fridge for about 5 to 7 days. If it tastes and smells good, you can eat it.

Can vegetable curry be frozen?

Yes, it can! To do it, just let it cool first, transfer it to a freezer-friendly container, and put it in the freezer, where it will keep for about 3 months. If you have lots of leftovers, I suggest you freeze them in individual portions.

To defrost, transfer it to the fridge 1 or 2 days before you eat it and reheat it in the microwave or in a saucepan over medium heat.

How to serve vegetable curry

Although this curry is a quite complete meal because it already contains carbs, you can serve it over some rice. However, I prefer to eat it with vegan meat like seitan or tempeh to incorporate some protein.

Looking for more curry recipes?

Photo of a bowl of vegetable stock taken from the above

Did you make this vegetable curry recipe?

Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOKINSTAGRAM, and PINTEREST. I’d love to see what you cook!

Print

Square photo of a bowl of vegetable curry

Vegetable Curry



  • Author:

    Iosune


  • Prep:

    10 mins


  • Cook:

    30 mins


  • Total:

    40 mins

  • 4 1x

  • Main Dish

  • Indian

  • Vegan


Servings 4 1x


Scale


Tap or hover over number to scale servings

Vegetable curry, a tasty and satiating dish, made with sweet potatoes and veggies, among other ingredients. It’s super comforting and nutritious!

Ingredients

  • 12 tbsp extra virgin olive oil
  • 2 cloves of garlic, sliced
  • 1/2 onion, chopped
  • 1/2-inch piece of ginger root (about 1 cm), chopped
  • 1 zucchini, chopped
  • 1/2 head of cauliflower, chopped, discard the leaves and the stem
  • 2 tsp curry powder
  • 2 tsp ground cumin
  • 1 tsp turmeric powder
  • 1 tsp ground coriander, optional
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/8 tsp red pepper flakes, optional
  • 1 pound sweet potatoes (450 g), peeled and diced
  • 1/4 cup tomato paste (4 tbsp or 65 ml)
  • 1 14-ounce can of full-fat coconut milk (400 ml)
  • 1 cup vegetable stock or water (250 ml)
  • 3 cups baby spinach (90 g)
  • 1 tbsp lemon or lime juice
  • 2 tbsp coconut flour, optional

     

Instructions

  1. Heat the oil in a large pot and cook the garlic, onion, and ginger over medium-high heat for 5 minutes, stirring occasionally. 
  2. Add the zucchini and cauliflower and cook for 5 minutes, stirring occasionally.
  3. Add the spices (curry, cumin, turmeric, coriander, salt, pepper, and red pepper flakes), stir, and cook for 1 to 2 minutes, stirring frequently.
  4. Incorporate the sweet potatoes, tomato paste, coconut milk, and vegetable stock, stir, and bring to a boil.
  5. Partially cover and simmer for 15 minutes or until the sweet potatoes are tender.
  6. Add the baby spinach, uncover, stir, and cook for 2 to 3 minutes.
  7. Remove from the stove, add the lemon juice and coconut flour, stir, and let it stand for 5 minutes before serving.
  8. Serve with vegan meat like seitan or tempeh.
  9. Keep the leftovers in an airtight container in the fridge for about 5 to 7 days or in the freezer for up to 3 months.

     

Notes

  • If you want to reduce the amount of sodium in the recipe, use less salt or water instead of vegetable stock.
  • I suggest you use extra virgin olive oil, but any other kind of oil will do.
  • Feel free to replace the oil with some water or vegetable stock.
  • Although I prefer to use fresh garlic and onion, you can use garlic and onion powder.
  • Ground ginger will also work for this recipe.
  • Ground coriander, red pepper flakes, lemon or lime juice, and coconut flour are optional ingredients.
  • Feel free to use cayenne powder, jalapeños, fresh chilies, or anything you want to make your curry spicy.
  • You can also use regular potatoes if you don’t like sweet potatoes.
  • Instead of tomato paste, you can add tomato sauce, crushed tomatoes, or even fresh tomatoes. If you use fresh tomatoes, just chop them and cook them with the other veggies.
  • I recommend you use full-fat coconut milk, as it works best for this recipe. However, you can also use any other kind of plant milk, such as soy milk, cashew milk, or oat milk. 
  • Nutritional info has been calculated using 1 tbsp of oil.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 437
  • Sugar: 7.1 g
  • Sodium: 520 mg
  • Fat: 23.8 g
  • Saturated Fat: 18.1 g
  • Carbohydrates: 51.6 g
  • Fiber: 11.4 g
  • Protein: 7.6 g

Curved “made this” textMADETHISRecipe?

Update Notes: This post was originally published in May of 2019, but was republished with new photos, step-by-step instructions, and tips in December of 2020.



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