Easy Veggie Curry Recipe (Vegetarian Recipe)

Picking up Indian food on the way home from work is delicious, but it can get pricey. Learn to make your own Veggie Curry at home with this easy vegetable curry recipe. This quick mixed vegetable curry recipe comes together in one pot in less than 30 minutes! Serve it with basmati rice and naan bread on the side.

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I love to get a curry at my local Indian restaurant, especially their veggie korma. Wow! The different vegetables in a creamy sauce, spiced to at least a 3 which is still flaming hot for my taste buds, make me so very happy. 

While I could definitely eat it on the weekly, it’s the price I can’t stomach. It costs over $50 to feed four of us, far outside my budget. So, I’ve taken it upon myself to learn how to make an easy veggie curry at home for less! My curry-loving kids have enjoyed the taste-testing process and have agreed that this final version is full of flavor without the fuss.

Why You Should Make My Veggie Curry Recipe

It’s easy. A few spice powders, fresh ginger, onion, garlic, and tomatoes (plus a secret ingredient!) make the base of this easy vegetarian curry. While there’s more than one spice in the mix, it’s still a super easy recipe with rich flavor.

It’s delicious. Curry sauces can vary, some being tomato-based, others being more cream or yogurt-based. This easy vegan curry features ground spices, tomato sauce, and coconut milk (or coconut cream is even better!) for a spiced sauce that it out-of-this-world delicious!

It’s quick to make. This is a simple one-dish dinner that comes together in less than half an hour in one pot on the stove. While not an authentic Indian curry (I’m still learning), it’s a delicious option when you can’t afford or access the real deal. This easy chickpea curry is a nice substitute for restaurant-style Indian curries.

It’s cheaper than a restaurant. This easy vegetarian curry is one of those things that are cheaper to make yourself. It costs just a few dollars to make a big pot, so much cheaper than take-out.

Ingredients

Here’s what you’ll need to make this easy Veggie Curry Recipe:

oil – While ghee or coconut oil might be more authentic, it’s okay to use the cooking oil you have on hand. Usually I use olive oil or avocado oil.

Indian mirepoix – I’ve heard onion, garlic, and ginger referred to as the “holy trinity” for Indian cuisine. Please don’t omit them. They are key to giving it a good dose of flavor.

tomatoes – You can certainly use fresh tomatoes, but I find it easiest to make this recipe with petite diced tomatoes and canned tomato sauce.

the secret ingredient – Creamy almond butter adds amazing flavor and texture to the sauce. You can use cashew or peanut butter if you prefer.

spices – After much trial and error, I landed on using red pepper flakes, Indian curry powder, salt, Kashmiri Chile powder in the sauce and adding garam masala at the end of the cooking time.

vegetables – Using frozen mixed vegetables such as California blend of cauliflower florets, sliced carrots, and broccoli florets and a cup of frozen green peas makes this dish quick and simple to make.

garbanzo beans – I add a can of garbanzo beans to make this curry more filling and to up the fiber and protein content.

coconut cream, milk, or yogurt – This is amazing made with coconut cream, but you can also use heavy cream, Greek yogurt, or light coconut milk.

Variations

You can mix and match the vegetables that you use. I wanted this to be a pantry/freezer meal as much as possible – that way I can enjoy it whenever I want without a lot of fuss. That said, feel free to stir in fresh (or frozen) chopped vegetables such as sweet potatoes, regular potatoes, green beans, red bell peppers, or snow peas. 

For the meat lovers in your midst, you can also add chopped raw chicken to the pot once the sauce base is made. You may need to extend the cooking time, but the chunks of chicken in the creamy vegetable curry is a vibe your meat eaters will love!

Instructions

Here’s how to make this easy vegetable curry recipe:

• In a large pot or Dutch oven, heat the oil until shimmering. Add the red pepper flakes and stir for a few seconds. Add the onion, garlic and ginger and cook over medium heat until the onion is lightly browned, about 5 to 7 minutes.
• Add the curry powder, salt, and chile powder. Stir well.

• Stir in the tomatoes and tomato sauce. Then add the almond butter. Stir until smooth.
• Add the vegetable mix, chickpeas, and frozen peas. Cover and simmer for 15 minutes or until the veggies are hot.

• Stir in the Greek yogurt and the garam masala.
• Serve over hot rice with naan on the side.

Serving Suggestions: I consider this a one-dish dinner, served with Basmati rice and naan. If you want a heartier, meaty version, try the chicken variation mentioned above.

How to Make a Meal Prep: This vegetable curry makes a great easy lunch! Divide into meal prep containers, refrigerate, and reheat before serving.

Make a Plan for Leftovers: Leftover curry is good for up to 4 days in the fridge. If you store leftovers in clear air-tight containers you’re more likely to notice them and make sure they get eaten. 

Freeze Extras for Later: To freeze: chill the curry completely before storing in airtight containers in the freezer for up to 2 months.

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