Vegetable Curry

This easy vegetable curry is easy to make and filled cozy and comforting flavors and packed with healthy vegetables. Ready in about 30 minutes, this delicious tofu and cauliflower curry is great for anyone looking for a simple pantry-friendly recipe, including those who follow vegan, vegetarian, and keto diets

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A Cozy and Delicious Vegan Curry

This vegetable curry recipe is going to be your favorite! Loaded with fresh vegetables, such as mushrooms, zucchini, cauliflower, and spinach, this fragrant cauliflower curry recipe is abundant in spices and delicious cozy flavors. A delicious and healthy recipe that my entire family loves especially on a cooler night.

Not only is this vegetable and tofu curry loaded with nutrient-dense foods, but it contains some of the most comforting spices out there. If you are looking for a curry recipe that is rich in aromatic blends, then this vegetable recipe is totally it.

What I love about making cozy curries is how easy they are to customize according to your taste. If you want to heat things up a notch, then feel free to add some more chili powder to this curry recipe.

What is curry?

Ahh, curry. Curry is a type of dish that deserves to be in everyone’s lives.

Originating in the geographical area of India, curry is a type of dish that usually contains a wide variety of spices. Colorful with distinct flavors of turmeric, cumin, ginger, and coriander, curry is typically served as a chili-filled sauce over a bed of starchy rice. Happen to have some bread? Try dipping the bread in the curry, it’s delicious.

Ingredients Needed For This Recipe

Dry Ingredients

• Curry powder; medium
• Garam masala
• Ground cumin
• Ground turmeric
• Chili powder
• Salt

Other Ingredients

• Oil
• Onion
• Garlic
• Zucchini
• Mushrooms
• Tofu; extra firm
• Chopped tomatoes; can use canned
• Coconut milk; canned
• Cauliflower; cut into small florets
• Spinach; fresh
• Cilantro; fresh

If you would like for this vegetable curry to be spicy, then add some fresh chili or more chili powder. The flavors truly stand out in this recipe!

How To Make Vegetable Curry

1. Heat a tbsp of oil in a large frying pan. Dice the onion and add to the pan, let cook for a few minutes until the onion is softened.

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

3. Cut the tofu into cubes or tear apart with your hands and add. Cook for a couple of minutes.

4. Add all the spices and salt and cook for 30 seconds until fragrant.

5. Add the chopped tomatoes, coconut milk and cauliflower. Leave to simmer for 15-20 minutes until the sauce has thickened and the cauliflower is cooked.

6. Add the spinach and leave to wilt.

7. Serve with your favorite rice and top with chopped cilantro!

How long are the leftovers good for?

To safely store this recipe, then transfer the vegetable curry recipe into an airtight container and store in the refrigerator from two to three days. The leftovers for this vegetable curry recipe are amazing! We like this recipe so much that we usually squeeze it into our weekly meal prepping.

Want to freeze some of the leftovers? Just store some of this vegetable curry in an airtight container or storage bag, and keep the leftovers in the freezer for up to three months. When ready to enjoy this freezer-friendly meal, then defrost the curry overnight in the refrigerator or in a container of cool water.

More Comfort and Curry Recipes We Love

Slow Cooker Beef Stew 

Shakshuka

Chicken Curry – Delish

Instant Pot Curry – Food Network

Print

Vegetable Curry

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

 

This mixed vegetable curry dish is so easy to make and ready in about 30 minutes! Loaded with fresh vegetables and delicious spices, this curry recipe is perfect for any occasion.

Course: Main Course

Cuisine: Asian, Indian, Thai

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

Servings: 4 people

Author: Savannah McGhee

Ingredients

• 1 onion finely chopped
• 3 cloves garlic minced
• 1/2 lb tofu extra firm
• 1 tablespoon curry powder medium
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon chili powder
• 1/2 teaspoon salt
• 14 ounces tomatoes chopped
• 13.5 ounces coconut milk canned
• 2 cups cauliflower florets
• 2 handfuls spinach
• fresh cilantro

Instructions

1. Heat a tablespoon of oil in a large frying pan. Dice the onion and add to the pan, let cook for a few minutes until the onion is softened.

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

3. Cut the tofu into cubes or tear apart with your hands and add. Cook for a couple of minutes.

4. Add all the spices and salt and cook for 30 seconds until fragrant.

5. Add the chopped tomatoes, coconut milk and cauliflower. Leave to simmer for 15-20 minutes until the sauce has thickened and the cauliflower is cooked.

6. Add the spinach and leave to wilt.

7. Serve with your favorite rice and top with chopped cilantro!

Recipe Notes

Notes - will keep in an airtight container in the refrigerator for 2-3 days. If you like it spicy add some fresh chili or more chili powder

Photo Credit: The photos in this blog post were taken by Tamsin of Cupful of Kale