Whoever said that a hearty, flavorsome curry needs hours of simmering and a pantry full of exotic spices clearly hasn't tried my Quick & Easy Vegetable Curry!
This curry is the dish you turn to on those frantic weeknights when the fridge is half-empty, the family is hungry, and time is of the essence. Ready in just 15 minutes, thanks to the help of some frozen veggies, it's like a little weeknight magic trick. Now you see an empty kitchen, now you don't!
This Quick & Easy Vegetable Curry is...
- Unbelievably Fast. Ready, set, curry in just 15 minutes!
- Surprisingly Simple. Using ingredients you likely have on hand already.
- Comfort Food. Each spoonful is like a warm, spice-infused embrace.
- Versatile:. Have some extra veggies or tofu? Toss them in! This recipe is easy to customize.
Key Ingredients & Substitutions
Frozen Vegetables
I love the classic mix of carrots, peas, corn, and green beans. But literally any frozen veggie blend will do. So pick your own favorite mix of veggies! Of course, you can also make the curry with fresh veggies, but then it will take longer than the promised 15 minutes.
Curry Powder
This is the most important of the spices in this recipe, so I recommend choosing a high quality curry powder for the best flavor.
Coconut Milk
This brings creaminess and lots of flavor. But if you need a substitute, heavy cream is your best bet.
Vegetable Broth
Note that vegetable broth brands can vary pretty wildly in terms of saltiness. So be sure to taste your curry at the end, and adjust the salt accordingly. You may find that no extra salt is needed at all, or you may want to add quite a bit!
Helpful Tips & Variations
Don't be shy with the curry powder. If your curry powder is on the mild side, don't be shy to add a bit more than called for. You measure that stuff with your heart.
Add more spice. If this recipe isn't spicy enough for your heat-loving taste buds, try adding a dash of chili powder or some slivered red chili peppers.
Make it sweeter. For a sweeter curry, try adding a dash of maple syrup or agave syrup.
Protein Power-Up. Toss in some pan-fried tofu or tempeh for an extra protein punch.
Add Fresh Greens. Add some baby spinach or shredded kale for extra nutrients. And it looks gorgeous too!
Serving & Storage Suggestions
Serve this curry hot with a side of fluffy basmati rice. Or try serving over quinoa or couscous for a tasty twist. You can also use cauliflower rice for a lower carb option. It's also delicious with fresh flatbreads like roti or vegan naan bread. Round out your Indian spread with our masala lentils or our Madras lentils.
I like to garnish my curry with some chopped fresh cilantro and some lime wedges - a classic combo. But this would also be great topped with chopped peanuts or cashews, slice red onions, or lemons instead of limes.
Store this vegetable curry in the refrigerator for 3-4 days, in an airtight container. To serve again, simply reheat over medium heat on the stovetop. In my opinion, curry does not freeze well.
More Tasty Vegan Ideas
If you love this quick and easy vegetable curry, be sure to check out these other delicious vegan recipes:
Recipe
15-Minute Vegetable Curry (with frozen veggies!)
Ingredients
- 2 tablespoons coconut oil
- 1 small red onion finely chopped
- 2 cloves garlic minced
- 1- inch piece of ginger grated
- 1½ tablespoons curry powder adjust according to taste
- 1 teaspoon ground cumin
- ½ teaspoon turmeric powder
- 1 can 14 oz coconut milk
- 1 cup vegetable broth
- 3 cups mixed frozen vegetables such as carrots, peas, corn, and green beans
- 1 can 15 oz chickpeas, drained and rinsed
- Salt and pepper to taste
- Fresh cilantro and lime wedges for serving
Instructions
- Heat 2 tablespoons of coconut oil in a large skillet over medium heat. Sauté 1 small chopped red onion for about 3 minutes until soft. Then, add 2 minced garlic cloves and 1-inch grated ginger, cooking for another minute until fragrant.
- Stir in 1½ tablespoons of curry powder, 1 teaspoon of ground cumin, and ½ teaspoon of turmeric. Cook for 1 minute to release the flavors.
- Pour in a 14-ounce can of coconut milk and 1 cup of vegetable broth, mixing well.
- Add 3 cups of mixed frozen vegetables and a 15-ounce can of drained and rinsed chickpeas. Bring to a simmer, then reduce the heat to maintain a gentle simmer.
- Let the curry cook for about 8-10 minutes, or until the vegetables are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro and a squeeze of lime juice. This curry goes well with rice or flatbread.
Joe says
In a world where our phones have high-definition cameras, I cannot believe a "reputable" cookbook author would use an AI image for their dish. All credibility is thrown out the window, is the recipe AI generated? In a sea of fantastic recipe bloggers, I am so disheartened by what seems to be such a disingenuous grift, that I am compelled to leave my first ever comment on a recipe.
Carrie says
Made this one last night, and it was really easy and good. It took me longer than 15 minutes. But still pretty fast.
Nicole @ VegKitchen says
This will probably be a bit embarrassing for you, Joe. But these recipe images are not AI generated. Perhaps I should take that as a compliment. While we do use some AI editing tools to handle things like removing backgrounds or errant props, we still do take our own recipe photos and write our own recipes. While I share your concerns about the proliferation of "auto-blogging", we are unfortunately at a point where most consumers can't even tell the difference, as evidenced by your comment here. There are also no web-based tools that can accurately tell the difference. Sad state of affairs.