Thiseasy vegetable curryis such a simple, flavorful, meatless dish that’s even better than takeout and perfect for a chilly evening!

You’ll love how adaptable it is and how quickly it comes together for a perfect, hearty, big-flavor dinner any night of the week!

two bowls of easy vegetable curry with spoons

This Recipe not only comes together in a snap, but it’s alsohealthy, hearty, and oh-so flavorful.I know curry is a bit of apolarizingflavor, but I honestly think it’s something that everyone would likeif you get the right flavor!If you want less hot and spicy things, use a tablespoon of curry. If you’re into hotter foods, then you can get away with using 2 or 3 tablespoons. We do 1 to 2 tablespoons and the coconut milk and pumpkin puree tone things down a touch, so even the kids gobble it up!

And you can feel free to make it your own! Any veggies would taste wonderful in this you could tryfrozen peas, carrots, broccoli, or cauliflower,or go ahead and toss in some cookedchicken breast,ground turkey, or shrimp for a boost of protein. I love this curry whenever we want ameatless mealor something thattastes like takeoutand is just as easy to make as it would be to order.

one red pot of veggies and curry with a silver spoon.

Why You’ll Love This Recipe

Vegetable curries can be made in various styles and with a wide range of vegetables, making them versatile and adaptable to different tastes and making them diet-friendly.
Vegetables are nutritious, and packed with vitamins, minerals, and fiber. When combined with spices and cooked in a curry sauce, they become not only delicious but also a healthy meal.
Individuals can customize vegetable curries to their liking by adjusting the spice level, adding preferred vegetables, or even experimenting with different types of curry bases (coconut milk, tomato-based, etc.).

Recipe Ingredients

Oil — such as vegetable or olive
Green curry paste
Onion — any kind
Ginger — fresh is best but powder works too minced
Garlic — once again fresh is best but powder is fine
White button mushrooms — or really whatever kind you want
Coconut milk
Pumpkin puree
Zucchini
Bell pepper — any color works
Soy sauce
Turmeric and cumin powder
Cooked rice
Optional things for serving: Fish sauce, lime wedges, fresh cilantro, and Cashews

See the recipe card below for full information on ingredients and quantities.

two bowls of a vegetable curry with spoons on a white tray.

How to Make Vegetable Curry

Put curry and onion in a pot, add onion and cook. Add ginger, garlic, and mushrooms
Pour in the coconut milk, and add the pumpkin puree. Stir to combine.
Bring the mixture to a simmer and let it cook, stirring often, for 10 to 15 minutes to let the flavors mix.
Stir in the zucchini, bell pepper, soy sauce, turmeric powder, and cumin, and simmer for 5 to 10 minutes.

What vegetables go well in curry?

So many veggies are delicious in curry! This recipe calls for onion, garlic, ginger, mushrooms, zucchini, and red bell pepper. You could add anything you like! Cauliflower, spinach, peas, or carrots would all be tasty additions. I feel like this is a great clean-out-the-veggie-drawer dish, so feel free to use what you have on hand or like.

Is vegetable curry healthy?

It’s so healthy! Between the veggies, the superfood power of turmeric, and grain from rice, curry is a well-rounded nutritious meal.

Is vegetable curry vegan?

Yep! This curry is vegetarian and vegan so long as you don’t use any meat (like chicken) stock or broth to thin out the sauce. Coconut milk is plant based, so it’s free of animal protein, too.

What do you serve with curry?

I love serving curry over hot rice with a dash of fish sauce (which adds a great salty flavor, but you can use soy sauce instead if you prefer), cilantro, fresh lime juice, and a sprinkle of cashews for crunch. So yummy.

Expert Tips

Use fresh vegetables for the best flavor and texture(bonus if you grow them yourself!) Opt for a variety of vegetables to create a balanced and colorful curry.
Adjust the amount of spices and heat according to your preference.Remember, you can always add more spice later, but you can’t take it away once it’s too hot!
Garnish with additional fresh herbs, a drizzle of coconut milk, or a sprinkle of toasted nuts or seeds to add texture and visual appeal.