Vegetable Curry

This Vegetable Curry combines a vibrant mix of aromatic spices and fresh, wholesome veggies like zucchini, mushrooms, tofu, and creamy coconut milk. Ready in 30 minutes, this coconut curry is perfect for anyone looking for a simple, cozy and comforting plant-based meal.

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Updated October 2023

Flavorful Vegetable Curry Recipe: A Burst of Spices and Freshness

Looking for a cozy and hearty meal full of fresh veggies? This Vegetable Curry is easy to make and brings together a vibrant medley of vegetables, aromatic spices, and creamy coconut milk. It’s packed with wholesome ingredients, versatile enough to accommodate various dietary preferences and a delightful way to infuse your meals with flavor.

Whether you’re a seasoned cook or a newbie in the kitchen, this coconut curry is a delicious and nourishing way to add depth and excitement to your meals.

Ingredients You’ll Need:

Our Vegetable Curry recipe is a harmonious blend of aromatic spices, each carefully selected to create a balanced, flavorful experience that’s suitable whether you’re gluten-free, vegan, dairy-free or embarking on a plant-based Whole30 round.

• Avocado Oil or Olive Oil: Used for frying, this oil brings a subtle richness to the dish.
• Onion: Provides a sweet, aromatic base for the curry.
• Garlic: Infuses the curry with a delightful, savory punch.
• Zucchini: Adds a fresh, tender element to the mix.
• Cremini or White Button Mushrooms: Offer an earthy, umami flavor and a satisfying texture.
• Extra-Firm Organic Tofu: The protein source, but feel free to swap it with tempeh, seitan, or your preferred alternative.
• Curry Powder: Introduces a complex blend of warm, fragrant spices.
• Garam Masala: Delivers a sweet and spicy depth to the dish.
• Ground Cumin: Brings in a nutty, warm flavor.
• Ground Turmeric: Imparts an earthy tone and vibrant color.
• Chili Powder: Provides just the right amount of heat and smokiness.
• Kosher Salt or Fine Sea Salt: Balances and enhances all the flavors.
• Canned Diced Tomatoes: Adds a tangy, acidic component.
• Canned Coconut Milk: The creamy, luxurious base for your curry.
• Cauliflower Florets: Offer a mild, nutty taste and a hearty, satisfying texture.
• Baby Spinach: Injects vibrant color, freshness, and added nutrition.
• Fresh Cilantro: A fragrant herb to garnish and enhance the aroma.

Instructions: How to make Vegetable Curry:

• Heat the Oil: Begin by heating avocado oil or olive oil in a large pan or wok over medium heat.
• Sauté the Onion: Add finely chopped onion and sauté until softened, creating a sweet and aromatic base for the curry.
• Add Aromatics: Stir in minced garlic, chopped zucchini, and sliced mushrooms. Cook until the zucchini is tender, and the mushrooms are beautifully cooked.
• Incorporate Protein: Cut extra-firm tofu into cubes or tear it apart, then add it to the pan. Cook briefly.
• Season with Spices: Add a mix of aromatic spices, including curry powder, garam masala, ground cumin, ground turmeric, chili powder, and Kosher salt. Cook for about 30 seconds to release the spices’ fragrance.
• Add Tomatoes and Cream: Introduce canned diced tomatoes and canned coconut milk. Lower the heat, allowing the mixture to simmer for 15-20 minutes until the sauce thickens, and the cauliflower is tender.
• Wilt the Spinach: Finally, add baby spinach and cook until it wilts, adding a pop of color and nutrition.
• Serve and Garnish: Plate your Vegetable Curry with your preferred rice and top it off with freshly chopped cilantro for a burst of flavor and aroma.

Tips for Success:

• Cooking Pan: Use a large pan or wok for even cooking and easy stirring.
• Tofu: Ensure the tofu is well-drained to avoid excess moisture in your curry.
• Simmer: Allow the curry to simmer for the suggested time to let the flavors meld and the sauce thicken.
• Spice: Adjust the spice levels according to your preference by adding more or less chili powder.

Serving Suggestions:

Enjoy your Vegetable Curry with your favorite type of rice or naan. Whether you choose fluffy white instant pot rice, aromatic jasmine rice, or wholesome brown rice, the creamy coconut milk and robust spices of the curry make it a perfect companion.

Don’t forget to garnish with a generous sprinkle of fresh cilantro to elevate both the aroma and presentation.

Variations:

The great thing about vegetable curry recipes is that you can get creative with any ingredients you like or have in your kitchen:

Protein: Swap tofu for tempeh, seitan, or any other protein you prefer. Chickpeas like our Chickpea Curry, white beans or even chicken works if you’re not plant-based.

Vegetables: Experiment with different vegetables, like broccoli or bell peppers, for diverse textures and flavors.

Spices: Adjust the spice levels to your liking, a dash of your favorite hot sauce or add some green curry paste or red curry paste like this Thai Red Curry for an extra kick.

Storage and Freezer Instructions:

Refrigeration: This vegan curry can be stored in an airtight container in the refrigerator for up to 3 days.

Freezer: For longer-term storage, allow it to cool completely before transferring it to a freezer-safe container or bags. It can be frozen for up to 3 months without losing its delectable taste.

Frequently Asked Questions (FAQs):

Q1: Can I use a different type of protein instead of tofu? A1: Absolutely! You can swap tofu for tempeh, seitan, or any other protein that suits your taste or dietary preferences.

Q2: What can I use if I can’t find canned coconut milk? A2: If canned coconut milk is unavailable, you can opt for a thick and creamy unsweetened coconut milk or your preferred coconut cream. The goal is to maintain the creamy texture of the curry.

Q3: How do I adjust the spiciness level of the curry? A3: You can easily tailor the spiciness to your liking by adding more or less chili powder. Start with a smaller amount if you prefer a milder flavor, and increase it for extra heat.

Q4: Are there any specific tips for making this curry even more flavorful? A4: Yes! Allow the curry to simmer for the recommended time to let the flavors meld and the sauce thicken. This enhances the overall depth of flavor in the dish.

Q5: How do I store leftover Vegetable Curry, and for how long? A5: Leftover curry can be stored in an airtight container in the refrigerator for up to three days. For longer-term storage, freeze it in a suitable container or bags, and it will maintain its delicious taste for up to three months.

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Print

Vegetable Curry

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

 

This Vegetable Curry combines a vibrant mix of aromatic spices and fresh, wholesome veggies like zucchini, mushrooms, tofu, and creamy coconut milk. Ready in 30 minutes, this coconut curry is perfect for anyone looking for a simple, cozy and comforting plant-based meal.

Course: Main Course

Cuisine: Asian, Indian, Thai

Keyword: coconut milk recipes, easy vegetable curry, mixed vegetable curry, thai dishes

Servings: 4 servings

Calories: 349 kcal

Author: Kelly

Ingredients

• 1-2 tbsp avocado oil or olive oil , or sub preferred oil for frying
• 1 onion , finely chopped
• 3 cloves garlic , minced
• 1 medium zucchini , chopped
• 1/4 cup cremini or white button mushrooms , sliced
• 1/2 lb extra-firm organic tofu , drained and cut into 1"-inch cubes. Feel free to swap with tempeh, seitan or other protein of your choice.
• 1 tablespoon curry powder
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon chili powder*
• 1/2 teaspoon Kosher salt or fine sea salt
• 14 ounces canned diced tomatoes
• 13.5 ounces canned coconut milk , full-fat works best. If you ca't find canned coconut milk, you can try using a thick and creamy unsweetened coconut milk or coconut cream of your choice.
• 2 cups chopped cauliflower florets
• 2 handfuls baby spinach
• fresh cilantro

Instructions

1. Heat the oil in a large pan or wok over medium heat. Add the onion to the pan and sauté for a few minutes until the onion is softened.

   Add the minced garlic, chopped zucchini and sliced mushrooms. Stir and cook until the zucchini is browning and soft and the mushrooms are cooked.

   Cut the tofu into cubes or tear apart with your hands and add. Cook for a couple of minutes. Add all the spices and salt and cook for 30 seconds until fragrant.

2. Add the chopped tomatoes, coconut milk and cauliflower. Lower heat and let the mixture simmer for 15-20 minutes, until the sauce has thickened and the cauliflower is cooked.

   Add the spinach and cook until wilted.

3. Garnish with chopped cilantro and serve with your favorite rice, naan or preferred sides.

Recipe Notes

Refrigeration: This vegan curry can be stored in an airtight container in the refrigerator for up to 3 days.

Freezer: For longer-term storage, allow it to cool completely before transferring it to a freezer-safe container or bags. It can be frozen for up to 3 months without losing its delectable taste.

*If you prefer a more spicy curry, feel free to add some fresh chili or more chili powder.

Nutrition Facts

Vegetable Curry

Amount Per Serving (1 serving)

Calories 349 Calories from Fat 207

% Daily Value*

Fat 23g35%

Carbohydrates 18g6%

Fiber 6g24%

Sugar 8g9%

Protein 10g20%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.