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Make a mouth-watering vegetable curry in under 1 hour and as spicy as you want! This one pot recipe is brimming with tender veggies and bold, pungent flavors. The base is made up of creamy coconut milk and aromatic spices. The chickpeas make this dish super satisfying. You will love that this recipe can host a bunch of different vegetables, depending on what you have at home. It’s a great way to use up extra vegetables in the fridge! You can serve this mixed veggie curry over a bed of basmati rice or quinoa or eat it by itself, making it a perfect weeknight meal.

A pot of fragrant vegetable curry brimming with chickpeas, spinach, and cauliflower is gently stirred with a wooden spoon. Nearby, rice and naan await alongside a small bowl of fresh herbs.

This easy vegetable curry recipe has everything going for it: great taste, loads of vegetables, a creamy sauce, and a simple preparation method.

If you’re into curries like I am, try this coconut lentil curry soup jar, a curry coconut chicken chickpea stew, or this chicken madras recipe.

A bowl of flavorful vegetable curry with chickpeas and spinach, accompanied by naan bread, a side of rice, lime wedges, and freshly chopped herbs.

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!

A vibrant bowl of vegetable curry brimming with chickpeas and spinach, perfectly paired with naan. In the background, a dish of rice awaits, accompanied by zesty lime wedges.

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.

A vibrant array of ingredients awaits, perfect for a vegetable curry: onion, chickpeas, ginger, assorted spices, cauliflower, squash, red pepper, garlic cloves, fresh spinach leaves, juicy tomatoes—all complemented by a bowl of creamy liquid.

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.

A wooden spoon gracefully lifts a vibrant portion of vegetable curry brimming with chickpeas, spinach, and tomatoes from a steaming pot.

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.

A bowl of spicy vegetable curry with rice, garnished with lime slices, sits temptingly with a glass of water in the background.

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.

A vibrant bowl of vegetable curry with spinach and chickpeas, garnished with fresh herbs, beside a warm piece of naan, tangy lime slices, and a rustic pot in the background.

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.

A bowl of vibrant vegetable curry brimming with chickpeas, cauliflower, spinach, and bell pepper in a creamy sauce. It's elegantly garnished with cilantro, with a spoon resting inside, inviting you to indulge in every flavorful bite.

Top Tips

Swap in sweet potatoes or other squash: Use sweet potato or a different squash as part of your curry vegetables.
Expect a thick sauce initially: When you add the coconut milk, the curry may seem dense, but it will loosen as the vegetables cook and release their juices. It will thicken again once cooled, giving a rich, hearty consistency.
Blend for a creamier sauce: To make the sauce extra silky, use an immersion blender to partially purée some of the vegetables directly in the pot, creating a luxurious texture.
Balance with some sweetness: If the curry tastes too acidic or spicy, add a teaspoon of maple syrup or honey to mellow the flavors and enhance the dish’s natural sweetness.
Brighten with lime juice: Before serving, squeeze fresh lime juice over the curry.
Add crunchy garnishes: For texture contrast, sprinkle toasted cashews or crushed peanuts over the curry. Steamed peas or toasted onion would be tasty too.
Adjust the heat level: If you prefer more spice, add some finely chopped serrano or red pepper flakes with the spices. For a milder version, reduce the garam masala for a gentler warmth.

A vibrant bowl of vegetable curry featuring chickpeas, cauliflower, spinach, and diced tomatoes, all garnished with cilantro. This delicious dish is served alongside white rice and lime wedges for a touch of zest.

Vegetable Curry FAQs

Can I make this curry in an Instant Pot?

Yes! Use the sauté function for the aromatics and spices, then add the remaining ingredients (except spinach and chickpeas). Cook on high pressure for 5 minutes, then quick release, stir in the spinach and chickpeas, and let them warm through on the sauté setting.

Can I make this curry less spicy?

To make it milder, reduce the amount of garam masala and skip any optional chili additions. You can also add a bit of extra coconut milk to soften the spice level.

A bowl of hearty vegetable curry with chickpeas, greens, and vibrant vegetables, served with a spoon. Surrounding it are plates of lime slices, chopped herbs, naan, and a fluffy bowl of rice.

Easy Vegetable Curry Recipe

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Vegetable Curry

This easy vegetable curry recipe has everything going for it: great taste, loads of vegetables, a creamy sauce, and a simple preparation method.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4

Ingredients 

  • 2 Tablespoons coconut oil
  • 1 yellow onion, medium, finely diced
  • 3 Cloves garlic, minced
  • 2 Tablespoons minced ginger
  • 1 Tablespoon curry powder
  • 1 Teaspoon garam masala
  • Cups butternut squash, diced
  • 1 bell pepper, any color, diced
  • 1 cauliflower, small head, cut into florets
  • 1 Teaspoon sea salt
  • 16 Ounces canned diced tomatoes, no salt added
  • 2 Tablespoons tomato paste
  • 16 Ounces coconut milk, canned, full-fat
  • 2 Cups baby spinach leaves, fresh, packed
  • 16 Ounces canned chickpeas, drained and rinsed
  • fresh cilantro and lime wedges, for optional garnish

Instructions 

  • Heat the coconut oil over medium heat in a large Dutch oven or other lidded pot. Add the diced onion and sauté until soft and translucent, 5 to 7 minutes.
  • Stir in the minced garlic, ginger, curry powder, and garam masala. Cook for 1 minute, stirring constantly to toast the spices.
  • Add the butternut squash, bell pepper, and cauliflower florets to the pot and season with 1 teaspoon of salt. Stir well to coat the vegetables with the spice mixture.
  • Add the tomato paste, diced tomatoes, and coconut milk to the pot. Stir to combine and bring the mixture to a gentle simmer.
  • Cover the pot and let it simmer for about 20 minutes, stirring occasionally to prevent sticking.
  • Add the chickpeas and cook for an additional 5 to 10 minutes, until the vegetables are tender.
  • Stir in the spinach and let it wilt. Taste and adjust seasonings. Serve hot with rice or naan.

Notes

Swap in sweet potatoes or other squash: Use sweet potato or a different squash as part of your curry vegetables.
Expect a thick sauce initially: When you add the coconut milk, the curry may seem dense, but it will loosen as the vegetables cook and release their juices. It will thicken again once cooled, giving a rich, hearty consistency.
Blend for a creamier sauce: To make the sauce extra silky, use an immersion blender to partially purée some of the vegetables directly in the pot, creating a luxurious texture.
Balance with some sweetness: If the curry tastes too acidic or spicy, add a teaspoon of maple syrup or honey to mellow the flavors and enhance the dish’s natural sweetness.
Brighten with lime juice: Before serving, squeeze fresh lime juice over the curry.
Add crunchy garnishes: For texture contrast, sprinkle toasted cashews or crushed peanuts over the curry. Steamed peas or toasted onion would be tasty too.
Adjust the heat level: If you prefer more spice, add some finely chopped serrano or red pepper flakes with the spices. For a milder version, reduce the garam masala for a gentler warmth.

Nutrition

Calories: 499kcal | Carbohydrates: 45g | Protein: 14g | Fat: 34g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 1198mg | Potassium: 1541mg | Fiber: 12g | Sugar: 10g | Vitamin A: 8206IU | Vitamin C: 139mg | Calcium: 190mg | Iron: 9mg
Like this recipe? Rate and comment below!

Whip up a delicious vegetable curry in less than an hour! This dish is packed with vibrant vegetables and rich, aromatic flavors, thanks to a creamy coconut milk base infused with spices. The addition of chickpeas adds heartiness and makes it incredibly satisfying. One of my favorite aspects of this recipe is its versatility; you can quickly adapt it to include whatever veggies you have on hand, making it an excellent option for using up leftovers from your fridge.

Other Cozy Recipes to Try

  • Dive into a bowl of comforting warmth with this vibrant Thai coconut chicken soup.
  • Bring a taste of Italy to your table with this authentic giardiniera, a zesty pickled vegetable medley.
  • Whip up a nourishing and flavorful vegetable soup in 30 minutes with this easy Instant Pot recipe that’s perfect for busy weeknights.
  • Elevate your appetizer game with these marinated mozzarella balls, bursting with flavor from fresh herbs and spices.
  • This creamy roasted pumpkin apple soup blends sweet and savory notes for a warm, cozy dish that’s perfect for chilly days.
Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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