This Vegetable Curry is a quick, delicious, and nutritious meal for the whole family to enjoy. This one pot stew is loaded with veggies and chickpeas simmered in a homemade curry sauce.
Healthy and flavorful, this creamy vegetarian curry is a great way to get more vegetables into your diet. It’s surprisingly simple and easy to make even without the use of a store-bought curry sauce. Complete the meal with a side of rice or your favorite flatbread like naan, roti, or pita bread.
Why You'll Love this Vegetable Curry Recipe
- One-pot meal. Hate doing the dishes? This vegetable curry is made all in one pot, so you’ll spend less time cleaning up after meals. Plus, it’s already a complete meal, so you don’t need to worry about making side dishes.
- Healthy and filling. Skip the takeout and whip up this healthier version instead. Even without the addition of meat, this vegetable curry is packed with protein and fiber thanks to the chickpeas — leaving you feeling full for hours.
- Quick and easy. Anything curry often seems intimidating to make, but this recipe is incredibly simple and straightforward. All you need to do is sauté the spices, add the liquids, dump the veggies, and simmer until the sauce thickens.
- Great for meal prep. Weekends are the best time to meal prep for the week. Cook a big batch of this vegetarian curry and keep it in your fridge or freezer. It’s so easy to heat up individual portions whenever you need a quick and healthy dinner!
Ingredient Notes
To make this delicious Vegetable Curry, you will need the following ingredients (full measurements in recipe card below):
- avocado oil - you can use any neutral oil with a high smoke point like vegetable or canola oil. It’s also okay to use olive oil.
- vegetables - we used onion, zucchini, potato, cauliflower, carrots, and bell peppers. You can also add spinach, sweet potato, squash, or mushrooms.
- chickpeas - we use canned chickpeas in this recipe. You can also cook your own chickpeas using ¾ cup dried chickpeas. Plan ahead though as you will need to soak the beans overnight before cooking. See How to Cook Dried Beans for instructions and tips.
- garlic - fresh garlic is always best, but you can also use pre-minced.
- ginger - use freshly grated ginger for the best flavors, but you can opt for bottled ones for convenience.
- curry powder - We used yellow curry powder but you can also use a simple curry spice mix or garam masala if that’s what you have on hand.
- spices - other spices we use are ground cumin and paprika are essentials to achieve that warm, robust curry flavor. Feel free to add other spices like turmeric, cinnamon, or ground coriander, if desired.
- tomato paste - provides richness and a hint of tanginess to the curry sauce.
- vegetable broth - feel free to use chicken broth instead if you are not sticking to a vegetarian diet.
- sour cream or heavy cream - adds creaminess to the curry sauce and helps balance out the spices. To make this recipe vegan, use full-fat coconut milk instead.
- salt
- cilantro - optional, for garnish.
You will also need measuring cups and spoons and a Dutch oven or any large cooking pot.
How to Make the Best Vegetable Curry
- Sauté aromatics. Heat oil in a Dutch oven or a large cooking pot over medium-high heat until the oil starts to sizzle, about 1-2 minutes. Add onion, garlic, and ginger and cook until fragrant, about 1 minute.
- Add spices. Add curry powder, cumin, paprika, and tomato paste. Stir well to combine.
- Finish sauce. Add broth and sour cream. Mix well and bring it to a boil, about 3-4 minutes.
- Add veggies. Add zucchini, potatoes, cauliflower, carrots, bell peppers, and chickpeas. Reduce heat to low, cover, and simmer for 15 minutes until the vegetables become tender.
- Thicken sauce. Remove the lid and stir occasionally over medium heat until the curry thickens to a desired consistency, about 5 minutes. Season with salt to taste.
- Serve. Serve topped with a sprinkle of cilantro and a side of rice or naan bread.
Recipe Variations
- Add meat. Throw in some cooked chicken, beef, or shrimp if you’re feeling extra or if you want to use up your leftovers.
- Add more plant-based protein. Aside from chickpeas, mix in some cubed tofu or tempeh for a protein boost.
- Switch up the veggies. You can use whatever is in season or any combination of your favorites. Try sweet potato, mushroom, squash, or greens like spinach or kale,
- Spice it up. Increase the heat by adding fresh chili peppers or red pepper flakes.
- Make it vegan. Replace the cream with full-fat coconut milk for a vegan-friendly version.
How to Serve
It’s common to serve curries with a starchy side like rice to balance out the flavor of the dish and make it more filling. If you’re looking for something lighter, try serving it with flatbreads to scoop up all the delicious flavors from the curry.
Here are some of my favorite sides with vegetable curry:
- Coconut Rice
- Garlic Naan Bread
- Shirazi Salad with Cucumber and Tomato
- Rice Pilaf
- Basmati Rice
- Pita Bread
Recipe Tips and Tricks
- Cut veggies evenly. Keep the veggies about the same size, but make them smaller for the potatoes and carrots since they tend to cook longer.
- Don’t toast the spices for too long. As soon as they become fragrant, add the wet ingredients and move on to avoid burning them and giving the sauce an unpleasant bitter taste.
- Let it simmer. Simmer the curry for 10 to 25 minutes to let all of the flavors blend together and deepen. It also helps thicken the sauce to your desired consistency.
- Don’t add too many veggies. Stick to the recommended amounts or you might end up with a drier curry. Adding too many veggies will also require more time to cook. If adding different veggies, keep the ratio consistent.
- Thicken the curry sauce. If you want a thicker curry, especially if you’re using coconut milk, add 1 tablespoon of cornstarch or arrowroot powder dissolved in 2-3 tablespoons of water or curry sauce.
- Make ahead. Prepare a big batch of this vegetable curry for a quick and easy meal throughout the week. Plus, the flavors are even better the next day, so it’s definitely worth making a double batch.
Storing and Freezing Instructions
How to Store
Place any leftover curry in an airtight container and store it in the refrigerator for up to 3 days.
How to Reheat
Gently reheat in a saucepan on the stovetop over medium heat until warmed through, stirring frequently. You may need to add a splash of water or stock if the curry sauce has thickened too much while in the refrigerator. You can also reheat in the microwave in 30 second increments until warmed through.
How to Freeze
Allow the curry to cool completely before transferring it to an airtight, freezer bag or container. It will keep in the freezer for up to 3 months. I’d recommend storing it in individual portions for easier reheating. To reheat, thaw overnight in the refrigerator and follow the instructions above.
More Curry Recipes
- Butternut Squash Curry with Chickpeas
- Instant Pot Beef Curry
- Thai Sweet Potato Yellow Curry
- Coconut Lamb Curry
- Indian Butter Chicken
- Coconut Curry Pumpkin Soup
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Recipe
Vegetable Curry
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This Vegetable Curry is a quick, delicious, and nutritious meal for the whole family to enjoy. This one pot stew is loaded with veggies and chickpeas simmered in a homemade curry sauce.
Ingredients
- 2 tablespoons avocado oil
- 1 medium onion, diced
- 2 cloves garlic, finely chopped
- 1 teaspoon fresh ginger, grated
- 2 teaspoons curry powder
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- 2 tablespoons tomato paste
- 2 cups vegetable broth (or chicken broth)
- 2 tablespoons sour cream or heavy cream
- 1 medium zucchini, diced
- 1 medium potato, peeled and cut into 1-inch cubes
- 2 cups cauliflower florets
- 2 medium carrots, peeled and cut into 1-inch pieces
- 1 red bell pepper, sliced
- 1 (15 ounce) can chickpeas, rinsed and drained
- ½ teaspoon salt (or more to taste)
- 1 teaspoon fresh cilantro, finely chopped (for garnish)
Instructions
- Heat oil in a Dutch oven or a large cooking pot over medium-high heat until the oil starts to sizzle, about 1-2 minutes. Add onion, garlic, and ginger and cook until fragrant, about 1 minute.
- Add curry powder, cumin, paprika, and tomato paste. Stir well to combine.
- Add broth and sour cream. Mix well and bring it to a boil, about 3-4 minutes.
- Add zucchini, potatoes, cauliflower, carrots, bell peppers, and chickpeas. Reduce heat to low, cover, and simmer for 15 minutes until the vegetables become tender.
- Remove the lid and stir occasionally over medium heat until the curry thickens to a desired consistency, about 5 minutes. Season with salt.
- Serve topped with a sprinkle of cilantro and a side of rice or naan bread.
Notes
How to store: Place any leftover curry in an airtight container and store it in the refrigerator for up to 3 days.
How to reheat: Gently reheat in a saucepan on the stovetop over medium heat until warmed through, stirring frequently. You may need to add a splash of water or stock if the curry sauce has thickened too much while in the refrigerator. You can also reheat in the microwave in 30 second increments until warmed through.
How to freeze: Allow the curry to cool completely before transferring it to an airtight, freezer bag or container. It will keep in the freezer for up to 3 months. I’d recommend storing it in individual portions for easier reheating. To reheat, thaw overnight in the refrigerator and follow the instructions above.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: South Asian
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