Vegetable Curry

Why You’ll Love It

Rich, creamy comfort: Made with full-fat coconut milk and warming spices, this curry brings an ultra-creamy texture and satisfying depth of flavor that feels like a cozy hug on a plate.
Packed with nutritious veggies: Loaded with wholesome ingredients like butternut squash, cauliflower, and spinach, this curry is a delicious way to eat more veggies.
Customizable to suit any taste: From adjusting the spice level to swapping in your favorite vegetables, this curry can be easily tailored to your preferences. It’s as versatile as it is delicious!

Vegetable Curry Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Coconut oil: Adds a subtle sweetness and a rich, creamy base to the curry. Coconut oil also enhances the flavors of the spices without overpowering them.
Ginger: Fresh ginger adds a hint of heat and zest, bringing a bright, slightly peppery flavor to the dish.
Curry powder: A blend of spices like turmeric, coriander and cumin that provides the primary flavor base for the curry. You could also use a curry paste.
Garam masala: This traditional Indian spice blend adds warmth and complexity.
Vegetables: You’ll need butternut squash, bell pepper, cauliflower, and green spinach. Adds natural sweetness and creamy texture to the curry. This recipe can also use frozen peas, snow peas, green beans, or other colored bell peppers or frozen vegetables.
Full-fat coconut milk: This creamy base adds richness and a subtle sweetness. Choose a good quality milk with a thick layer of coconut cream on the surface (I used this one!)
Chickpeas: Provides protein and a satisfying texture.

How to Make Vegetable Curry

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Sauté the onion: Warm coconut oil over medium heat in a large Dutch oven or heavy-lidded pot. Add the diced onion and cook until it becomes soft and translucent, stirring occasionally.
Toast the aromatics and spices: Add the minced garlic and ginger, curry powder, and garam masala to the pot. Stir constantly.
Coat the vegetables (except spinach): Add the butternut squash, bell pepper, and cauliflower florets. Season with salt, and stir well to coat the vegetables evenly with the spiced mixture.
Add the liquids: Pour in the tomato paste, diced tomatoes, and coconut milk. Stir everything together, then bring the mixture to a gentle simmer.
Simmer until tender: Cover the pot and let the curry simmer gently for about 20 minutes.
Finish with chickpeas and spinach: Add the chickpeas and cook for another 5 to 10 minutes, until all vegetables are tender. Stir in the spinach and let it wilt. Taste, adjust seasoning as needed, and serve hot with rice or naan.

Substitutions and Variations

Swap in sweet potatoes or other squash: Sweet potatoes or a different squash variety bring a unique flavor and creamy texture that work well in this curry.
Infuse with fresh herbs: Stirring in chopped cilantro stems or Thai basil toward the end of cooking lifts the dish.
Cauliflower: Use broccoli or potatoes as alternatives.
Diced tomatoes and tomato paste: Crushed tomatoes give a thicker consistency, while tomato sauce adds smoothness. If you want a creamier curry, reduce tomato paste slightly and increase coconut milk.
Coconut milk: For a lighter curry, use light coconut milk or unsweetened almond milk. To thicken, add a dairy-free yogurt at the end.
Baby spinach: Kale or Swiss chard adds a slightly earthier flavor. Remove any tough stems and cook until tender.
Chickpeas: Try canned or cooked black beans, kidney beans, or green lentils for different textures and tastes.

Serving Suggestions

Appetizer: Start with air fryer mac and cheese balls, these air fryer sweet potatoes or some jalapeno corn dogs.
Main: Serve steaming bowls of your mixed vegetable curry with rice, brown rice and/or naan bread.
Dessert: End with cherry cheesecake egg rolls or tiramisu cheesecake.

How to Store Vegetable Curry

Store: Cool the curry completely before refrigerating to prevent condensation from making it watery. Store the curry in airtight containers to keep it fresh. It will last in the fridge for up to 4 days.
Freezer: Freeze the curry in individual portions for easy thawing and reheating later. Use freezer-safe containers or heavy-duty zip-top bags. Lay bags flat to save space and for faster thawing.
Thaw: Thaw overnight in the fridge or at room temperature.
Reheat: Reheat the curry gently on the stovetop over medium heat, stirring occasionally. Add a splash of water or coconut milk if it thickens too much during storage. Alternatively, reheat leftovers in the microwave in short intervals (30 seconds to 1 minute) stirring between intervals to ensure even heating. Cover the container to avoid splattering.