This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details. Advertisements displayed do not reflect endorsements or recommendations made by Veggie Inspired.
A flavorful red curry easily customized to use up any veggies you have hanging out in the back of your fridge. Ready in just 20 minutes! Serve this easy Vegetable Curry with rice, noodles, or naan.
Save this Post!
We'll email this post to you, so you can come back to it later!
Authentic curries can typically involve a lot of spices and ingredients and may take quite a while to simmer to develop the flavors.
The use of a few key pantry staples here makes it easy to build those bold flavors in a short amount of time, making Thai Curry attainable any night of the week!
Ingredients you need
Ingredient notes and substitutions
- Red curry paste ~ The base of the sauce is red curry paste. Combined with aromatics of onion, garlic, and ginger, plus veggie broth and creamy coconut milk, this sauce is bold and flavorful.
You can turn this dish into a green curry recipe by using green curry paste instead of red.
Vegetables ~ Cauliflower, green beans, and carrots come together to create hearty texture. The recipe calls for fresh vegetables, but frozen varieties can be used as well.
Almost any veggies you have available could work in this recipe in place of or in addition to the ones listed. Some ideas: broccoli, small diced potato or sweet potato, green peas, zucchini, bell peppers, etc.
Chickpeas ~ Not a fan of chickpeas? Baked tofu would be a nice replacement. I also think black eyed peas would be delicious and they would hold up well just like the chickpeas. - Oil-free ~ This recipe uses a small amount of oil, but if you are following an oil-free diet, you can easily replace this with water or veggie broth.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
All you need is a cutting board, knife, and large pot to make this dish.
- Chop the vegetables
- Sauté the aromatics until they begin to brown
- Add the coconut milk, broth, and red curry paste and whisk until the paste is completely smooth
- Add the vegetables and chickpeas and simmer until softened
- Add the spinach and cook just until it starts to wilt
- Season with salt and pepper to taste
- Serve and Enjoy!
How to serve
We enjoyed this curry recipe over rice. Noodles or potatoes would be a great accompaniment, also. Or simply grab a slice of naan to scoop up the sauce!
The book is written by my friend, Dianne Wenz, the face and chef behind the popular vegan food blog, Dianne’s Vegan Kitchen, and the editor-in-chief of Chic Vegan. Dianne is also a Certified Holistic Health Coach with a plant-based nutrition certificate.
More vegan curry recipes
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
And don’t forget to grab your copy of Truly Healthy Vegan now!
Vegetable Curry Recipe
Ingredients
- 1 teaspoon neutral-flavored oil such as grapeseed or avocado, vegetable stock, or water
- 1 medium-sized yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon grated or minced fresh ginger
- 1 can (14 oz) light coconut milk
- 1 cup vegetable stock
- 3 tablespoons red curry paste
- 4 cups chopped cauliflower florets
- ½ pound green beans trimmed and cut into 1-inch pieces
- 2 carrots chopped
- 1 can (15 oz) chickpeas drained and rinsed
- 2 cups spinach
- sea salt to taste
- black pepper to taste
Instructions
- Heat the oil in a large stockpot over medium-high heat. Add the onion, garlic, and ginger and cook until they begin to brown, about 5 minutes.
- Add the light coconut milk, vegetable stock, and red curry paste to the pot and stir to combine. Add the cauliflower, green beans, carrots, and chickpeas. Bring the mixture to a boil, and then reduce the heat to medium-low. Cover the pot and simmer for 15 minutes, or until the vegetables have softened.
- Uncover the pot and stir in the spinach, continuing to simmer, while stirring frequently until the spinach wilts. Season with sea salt and black pepper to taste.
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Sarah
How long do you think this will stay good in the fridge?
Jenn Sebestyen
Probably 2-3 days…beyond that the veggies will probably start to get mushy in the sauce. Enjoy!
Dianne
Thank you so much for your review of the book, Jenn! Your photos are gorgeous!!
Jenn Sebestyen
My pleasure, Dianne! What a wonderful book. Congratulations!