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    Home » Indian Flavors

    Easy Veggie Curry Recipe (Vegetarian Recipe)

    Published: Jun 26, 2024 · Modified: Jun 26, 2024 by Jessica Fisher

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    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.

    two black plates of veggie curry and rice with a side of naan bread. this …

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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:

    ingredients to make veggie curry.

    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. Plain yogurt is a budget pantry staple that you can use in so many ways!

    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:

    sautéing aromatics in oil in dutch oven.
    sautéed aromatics with a blue spatula.
    adding spices to the sautéed aromatics.
    the finished garlic, ginger, and onion mixture with spices mixed in.
    • 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.
    adding tomatoes and nut butter to the aromatics.
    the simmered sauce in the dutch oven.
    adding the beans and veggies to the sauce.
    the frozen veg stirred into the sauce in the dutch oven.
    • 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.
    stirring in the yogurt and garam masala into the dutch oven.
    the finished veggie curry in the dutch oven.
    meal prep dishes full of veggie curry.
    dished up plates of veggie curry on the dinner table.
    • 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.

    veggie curry in the dutch oven with dishes of rice, naan, and cilantro on the side.

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    Tell us what you think!

    We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.

    black dish of veggie curry and rice with a spoon to the side.

    Easy Veggie Curry Recipe

    This easy veggie curry comes together in less than 30 minutes in one pot. Chock full of vegetables and chick peas with a delicious savory sauce, this vegetarian curry is a great one-dish dinner.
    5 from 2 votes
    Print Pin Rate
    Course: Lunch, Main Course, Side Dish, Soup
    Cuisine: Indian
    Diet: Gluten Free, Vegetarian
    Prep Time: 10 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 6
    Calories: 328kcal
    Author: Jessica Fisher
    Cost: $5

    Equipment

    • dutch oven
    • wooden spoon

    Ingredients

    • 1 tablespoon neutral oil
    • ¼ teaspoon red pepper flakes
    • 1 onion chopped
    • 1 tablespoon minced garlic
    • 1 tablespoon fresh ginger (chopped) or ginger paste
    • 1 tablespoon curry powder
    • 1 teaspoon salt
    • 1 teaspoon ground Kashmiri chile powder
    • 15 oz petite diced tomatoes
    • 15 oz tomato sauce
    • 2 tablespoon creamy almond butter
    • 4 cup frozen mixed vegetables such as California blend of cauliflower, carrots, and broccoli, no need to thaw
    • 15 oz garbanzo beans drained
    • 1 cup frozen peas no need to thaw
    • ¼ cup plain Greek yogurt or coconut cream, heavy cream, or coconut milk
    • 1 teaspoon garam masala

    Instructions

    • In a large pot, 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.
      1 tablespoon neutral oil, ¼ teaspoon red pepper flakes, 1 onion, 1 tablespoon minced garlic, 1 tablespoon fresh ginger (chopped)
    • Add the curry powder, salt, and chile powder. Stir well.
      1 tablespoon curry powder, 1 teaspoon salt, 1 teaspoon ground Kashmiri chile powder
    • Stir in the tomatoes and tomato sauce. Then add the almond butter. Stir until smooth.
      15 oz petite diced tomatoes, 15 oz tomato sauce, 2 tablespoon creamy almond butter
    • Add the vegetable mix, chickpeas, and frozen peas. Cover and simmer for 15 minutes or until the veggies are hot.
      4 cup frozen mixed vegetables, 15 oz garbanzo beans, 1 cup frozen peas
    • Stir in the Greek yogurt and the garam masala.
      ¼ cup plain Greek yogurt, 1 teaspoon garam masala
    • Serve over hot rice with naan on the side.

    Notes

    Nutritional values are approximate and based on Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.
    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.
    To add chicken: I sometimes make this vegetarian and sometimes add chicken. Just add cubed boneless, skinless chicken breast when you combine all the ingredients. Extend the cooking time until it’s done.

    Nutrition

    Calories: 328kcal | Carbohydrates: 53g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 0.4mg | Sodium: 892mg | Potassium: 1053mg | Fiber: 15g | Sugar: 12g | Vitamin A: 6959IU | Vitamin C: 37mg | Calcium: 146mg | Iron: 6mg
    Tried this recipe?Tell us what you think! Your reviews help us develop better recipes and give newcomers the confidence to try your favorites. Scroll down to leave a starred comment.
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    Reader Interactions

    Comments

    1. Stewball

      October 19, 2024 at 1:29 pm

      5 stars
      What can I use instead of almond butter?
      I see no mention of making this curry with chicken?
      I can only get regular chili powder.

      Reply
      • Jessica Fisher

        October 19, 2024 at 6:23 pm

        You could skip the almond butter or use another nut butter like peanut or cashew. I added a note to the recipe card for adding chicken. Regular chili powder will work, just not exactly the same flavor. It’s the red pepper flakes that add the heat.

        Reply
    2. Deja

      July 08, 2024 at 11:45 am

      5 stars
      My kids and husband do not care for curry, so I saved this recipe for this week when the kids are at camp, and hubby is at work. It’s delicious! I’ll be eating it every day for lunch and will make it for my school lunches as well. I like more sauce, so I’ll be increasing liquids next time.

      Reply

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    Hi, I'm Jessica! I'm a 4x cookbook author and 6x mom. I know what it is to be in a hurry and on a budget. I believe anyone can prepare delicious meals -- no matter what's on their plate. I've been featured on Good Morning America, PBS News Hour, and NBC.

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