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Side view of an entire batch of vegetable curry in a stainless steel pan on a grey background.

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.

Course Main Course
Cuisine Asian, Indian, Thai
Keyword coconut milk recipes, easy vegetable curry, mixed vegetable curry, thai dishes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
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.