This delicious Vegan Curry is packed with vegetables and irresistibly warm flavors and aromas!
Have you ever looked at a recipe’s ingredient list and thought it was too long and daunting? I have! But before you decide that this recipe for vegan curry falls into that category, let me tell you that you likely have many of the ingredients on hand right now. Many are pantry staples like onions, olive oil, tomato paste and cans of chickpeas and coconut milk. And chances are most of us have some of the popular produce called for like garlic, ginger, carrots, bell peppers, lime, and spinach hanging around. And you can always sub in what you don’t have in a pinch.
That just leaves the spices, and the good news is that even if you have to head out to buy some (and maybe Thai curry paste as well), these will be readily available for future recipes. Since I make this dish a lot, I have created a seasoning blend in one of my spice containers with turmeric, cayenne, salt, and curry powder. Instead of measuring each spice, I use 2 tablespoons and 2 teaspoons of my mixed blend – shaking it well before measuring. It may only save a minute or so of prep time, but I like the convenience of having it ready.
Now let me tell you why I really LOVE this vegetable curry. It fills you with warmth in many ways. First, you get the aroma and comfort of a hot stew. Then you get the unbelievable warmth from the flavors that the curry powder, turmeric, cayenne, and ginger bring. And finally comes the cozy feeling of enjoying a filling, beautifully cooked dish of healthy ingredients. It’s hard to beat!
What Makes This Curry Recipe Speedier Than It Looks?
Besides taste, there are a few things I consider before adding a recipe to my favorites list. First, it should be healthy, and I prefer a dish that provides protein and vegetables together since this means a side dish isn’t necessary. Second, I want it to be low on prep since I don’t have a lot of time to spend in the kitchen. This dish takes only 15 minutes of preparation and 25 minutes of cooking time, ideal for even the busiest nights. And then there’s cleanup time, which counts too: I want to reduce my washing up, so a one-pot dish that uses just a knife, cutting board, and measurers makes clean-up a breeze. This recipe scores all around!
How to make ahead and store
As with most soups or stews, vegan curry benefits from having time to let the flavors meld. You can make this dish ahead of time and refrigerate it for up to 4 days in an airtight container. You can freeze it for up to 3 months and defrost it in the fridge overnight before reheating. Another plus for this recipe is that you can prep your vegetables the day before, refrigerating them in airtight containers until ready to assemble.
Serving Suggestions
Although this curry is a complete meal, you can add it to a bowl of rice. I recommend Steamed Rice, Baked Rice, or, for a different flavor boost, grain-free Cilantro-Lime Cauliflower Rice. Or you could add some gluten-free naan from this recipe for Butter Chicken Dip With Gluten-Free Naan Bread to dip into the delicious curry sauce. Enjoy!
Ingredients
- 1 1/2 tablespoons olive oil
- 1/2 large onion diced
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons curry powder
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 2 tablespoons vegan Thai red curry paste
- 2 small sweet potatoes peeled and cubed
- 1 1/2 cups cauliflower florets
- 1 1/2 cups broccoli florets
- 1 red bell pepper sliced
- 1 large carrot peeled and chopped
- 1 tablespoon tomato paste
- 1 can 15 ounces chickpeas drained and rinsed
- 2 cans 14 ounces coconut milk
- 1 teaspoon salt plus more to taste
- 2 1/2 cups baby spinach
- Brown sugar to taste (optional)
- 2 tablespoons lime juice
- Freshly chopped cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, and grated ginger. Cook until onions are translucent.
- Stir in curry powder, turmeric, cayenne, and curry paste. Cook for 1 minute until fragrant.
- Add sweet potato, cauliflower, broccoli, red bell pepper, and carrot to the pot. Stir in tomato paste, chickpeas, and coconut milk. Season with salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until vegetables are tender.
- Stir in baby spinach and cook until wilted. Adjust seasonings as needed, adding more salt or some brown sugar to balance the flavors.
- Remove from heat and stir in lime juice. Garnish with fresh cilantro when serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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