Vegetable Curry for Supper

Vegetable Curry is hearty, flavorful, and packed with sweet potatoes, cauliflower, and other veggies simmered in a creamy coconut curry sauce.

author’s note

I Made This Curry for My Vegetarian Sister and Now Everyone Wants It!

If you’ve been following along for a while, you know I have several vegetarians in my family. I’m always on the hunt for meatless meals that truly hold their own and feel just as exciting and satisfying as the rest of the dinners I make. So when my sister told me she was craving a really good vegetarian curry, I made it my mission to create the best one I possibly could.

If you’ve ever tried my coconut chicken curry, you already know those flavors are hard to beat. I used that recipe as my starting point, then played around with the vegetables until everything clicked. The result is a vegetable curry that can easily compete with any meat-filled version. It’s creamy, full of flavor, and has officially become a family favorite across the board.

Featured Comment

Made this tonight, sooo lively! I had been waiting patiently for you to post it since you mentioned it a few days ago. It was worth the wait! It will make a regular appearance on our menu! Love a good vegan recipe!

– Katie

Ingredients In Vegetable Curry

Ingredient	Swaps or Tips
Coconut oil	Olive oil works just fine if that’s what you have
Red curry paste	Check labels if keeping it vegan
Full-fat coconut milk	Lite works, but the curry will be thinner
Sweet potatoes	Butternut squash is a great swap
Cauliflower	Broccoli or carrots also work
Fire-roasted crushed tomatoes	Regular crushed tomatoes are fine
Frozen peas	mix in straight from frozen at the end

How To Make Vegetable Curry

1. Cook the base: Sauté the onion, garlic, and ginger until soft and fragrant.
2. Add flavor: mix in the spices and curry paste and cook briefly.
3. Add veggies: Add the sweet potatoes and cauliflower and stir to coat.
4. Simmer: Add coconut milk, tomatoes, and stock. Simmer until veggies are tender.
5. Finish: mix in peas and cilantro. Add lime juice if you like.
6. Serve: Serve over rice with naan.

Storage

• Refrigerate leftover vegetable curry in an airtight container for up to 4 days.
• Freeze in freezer-safe containers or bags for up to 3 months.
• Reheat on the stovetop or in the microwave, adding a splash of water or stock if needed.

More satisfying Vegetarian Recipes

Dinner

Vegetarian Shepherd’s Pie

Soups And Stews

Vegetable Broth Soup

Dinner

Vegetarian Enchiladas

Soups And Stews

Vegetarian Chili Recipe

Variations

Switch Things Up

• Swap veggies: see the section above for different veggies to substitute into the curry.
• Add spice: If you want a spicier curry (as written, this recipe is very mild), increase the red curry paste to 3 tablespoons and add in some red pepper flakes or cayenne pepper (to your preference; start slowly and increase as desired).
• For a more Thai-flavored curry, mix in a few tablespoons of fish sauce at the end.
• Not vegan or vegetarian? Chicken broth or stock will work in place of the vegetable stock.