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Easy Vegan Curry Recipe

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★★★★★

4.1 from 31 reviews

This Easy Vegan Curry is a flavorful and comforting dish packed with vibrant vegetables, creamy coconut milk, and aromatic spices. Perfect for a quick weeknight dinner, it combines sweet potatoes, broccoli, cauliflower, and more simmered in a fragrant red curry sauce, finished with fresh spinach and lime juice for brightness. Serve hot over rice with optional fresh cilantro and enjoy a nutritious, plant-based meal in just 30 minutes.

Ingredients

Scale

Vegetables

  • 1 medium yellow onion, chopped small
  • 1 medium sweet potato, peeled and cubed small
  • 2 cups cauliflower florets
  • 2 cups broccoli florets
  • 2 medium-sized carrots, peeled and cut into chunks
  • 1 red bell pepper, seeded and sliced
  • 3 cups fresh baby spinach

Flavorings & Spices

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons curry powder
  • 2 tablespoons Thai red curry paste
  • 1 1/2 teaspoons salt, or more to taste
  • 2 teaspoons sugar or pure maple syrup
  • 1 lime, juice squeezed
  • Fresh chopped cilantro, optional

Other Ingredients

  • 15 ounce can lentils or chickpeas, drained and rinsed
  • 2 (13.5-ounce) cans coconut milk
  • 1 tablespoon cornstarch
  • 2 tablespoons water (for cornstarch slurry)

Instructions

  1. Sauté aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant. Stir in the curry powder and sauté for 1-2 more minutes, releasing the spices’ aromas.
  2. Add vegetables and simmer: Add the cubed sweet potato, cauliflower florets, broccoli florets, carrot chunks, red bell pepper slices, and drained lentils or chickpeas to the pot. Pour in the coconut milk and Thai red curry paste. Sprinkle in the salt and stir thoroughly to combine. Bring the mixture to a boil, then reduce the heat and simmer uncovered for about 10 minutes, or until the sweet potatoes and other vegetables are tender.
  3. Thicken the curry: In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry. Stir this mixture into the simmering curry to thicken the sauce. Continue cooking for a couple of minutes until the sauce has thickened slightly.
  4. Finish the curry: Stir in the sugar or maple syrup, freshly squeezed lime juice, and the fresh baby spinach. Cook just until the spinach wilts. Taste the curry and adjust seasoning with additional salt if needed.
  5. Serve: Serve the hot vegan curry over cooked rice. Garnish with fresh chopped cilantro and optionally add hot sauce or vegan naan for a complete meal.

Notes

  • The recipe is flexible with legumes; you can use lentils or chickpeas as preferred.
  • Adjust the amount of red curry paste depending on your spice tolerance.
  • Use fresh lime juice for the best flavor and brightness.
  • For added protein, consider serving with tofu or tempeh.
  • Leftovers keep well refrigerated for up to 3 days and taste great reheated.
  • For gluten-free, verify that the curry paste and other ingredients are certified gluten-free.

Keywords: vegan curry, easy curry recipe, coconut curry, vegetable curry, plant-based dinner, quick vegan meal

Find it online: https://epicrecipebox.com/easy-vegan-curry-recipe/