Vegetable curry, a tasty and satiating dish, made with sweet potatoes and veggies, among other ingredients. It's super comforting and nutritious!
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
- 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.
- 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.
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?
Did you make this vegetable curry recipe?
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Vegetable Curry
Ingredients
- 1-2 tablespoon extra virgin olive oil
- 2 cloves of garlic, sliced
- ½ onion, chopped
- ½-inch piece of ginger root, chopped
- 1 zucchini, chopped
- ½ head of cauliflower, chopped, discard the leaves and the stem
- 2 teaspoon curry powder
- 2 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander, optional
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon red pepper flakes, optional
- 1 pound sweet potatoes, peeled and diced
- ¼ cup tomato paste
- 1 14-ounce can full-fat coconut milk
- 1 cup vegetable stock or water
- 3 cups baby spinach
- 1 tablespoon lemon or lime juice
- 2 tablespoon coconut flour, optional
Instructions
- Heat the oil in a large pot and cook the garlic, onion, and ginger over medium-high heat for 5 minutes, stirring occasionally.
- Add the zucchini and cauliflower and cook for 5 minutes, stirring occasionally.
- Add the spices (curry, cumin, turmeric, coriander, salt, pepper, and red pepper flakes), stir, and cook for 1 to 2 minutes, stirring frequently.
- Incorporate the sweet potatoes, tomato paste, coconut milk, and vegetable stock, stir, and bring to a boil.
- Partially cover and simmer for 15 minutes or until the sweet potatoes are tender.
- Add the baby spinach, uncover, stir, and cook for 2 to 3 minutes.
- Remove from the stove, add the lemon juice and coconut flour, stir, and let it stand for 5 minutes before serving.
- 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 tablespoon of oil.
Nutrition
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.
Jennifer Reyes says
I used some small Yukon golds quartered, and they took longer to cook so I started them after the onions and added carrots for color. I also doubled the spices because the coconut milk tamed them too much for our palates. My husband said he wasn't hungry, then ate two bowls! I served it over brown rice. Delicious!
Iosune says
Hi Jennifer! So glad you guy enjoyed it 🙂
Susan says
I confess I did a lot of substituting: only had two small sweet potatoes, so added a small butternut squash; used a crookneck instead of zucchini and broccoli instead of cauliflower; diced cherry tomatoes instead of tomato paste. But it was DELICIOUS!!
Iosune Robles says
Sounds delish, Susan 🙂
Sandra says
I made the vegetable curry and absolutely love it. I added some red lentils, for extra protein, at the same time as I added the stock. Have already passed this recipe on to two friends. Thank you so much for this delicious meal.
Iosune Robles says
So glad you liked our recipe, Sandra! Have a nice day!
Jen says
This was good! I subbed frozen peas for the spinach and used ground flax instead of coconut flour to thicken the sauce a bit. Thanks for the recipe!
Iosune Robles says
Hi Jen! So glad you enjoyed it 🙂
Trudi says
Loved it ....the flavour is delish!! I added more heat because I love spicey. Will add this to one of my fav's. 👍👌
Iosune Robles says
Thanks for your comment 🙂 I'm so glad you liked it!
Loris Mullins says
Hi. I made this curry and it was delicious. I used Garam Masala, tumeric and curry. The cinnamon etc in the Garam Masala spice mix added to the warmth. Great recipe thank you!!!!!
Iosune Robles says
Hi Loris! Thank you so much for your comment 🙂 Have a nice day!
Laurie says
This was my first attempt at making curry and it was delicious! The only veggies I used were peppers, onions, spinach. Ate over some red lentils.
Iosune says
Hi Laurie! Sounds great 🙂 So glad you liked it!
Carolyn says
This is a delicious curry recipe! I served it over rice and everyone loved it! Thank you for creating it.
Iosune says
Hi Carolyn! Thanks a lot 🙂 SO glad you liked it!
snoCook says
You mention chickpeas in the notes but I don’t see that ingredient anywhere in the ingredients or the directions. (You also repeat the instructions to add the cauliflower and zucchini.)
Iosune says
Hi Snocook! I'm so sorry, it was a mistake, I didn't use chickpeas to make this recipe. Have a nice day!
Di-Di | The Foxy Flexitarian says
Thank you Iosune. Awesome post and recipe. Being from South Africa I love curries. They feature prominently in our own Cape Malay heritage. Stock does make your curry taste better, and being a flexitarian I often use chicken or beef stock in my curries.
Iosune says
Hi Didi! You're so welcome 🙂