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    Home » Recipes » Main Dishes

    Vegetable Curry

    Published: Mar 9, 2020 · Modified: Aug 28, 2020 by Jenn Sebestyen

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    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 it up with rice, noodles, or naan.

    Vegetable curry on a plate with a fork.

    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!

    Table of Contents hide
    1 Ingredients you need
    2 How to make the recipe
    3 How to serve
    4 Truly Healthy Vegan Cookbook
    5 More Vegan Curry Recipes
    6 Vegetable Curry Recipe

    Ingredients you need

    Recipe ingredients arrayed in individual bowls.
    Vegetable Curry Ingredients: cauliflower, carrots, green beans, spinach, chickpeas, onion, garlic, ginger, red curry paste, coconut milk, vegetable broth.

    Ingredient notes and substitutions

    Pantry staples and a few popular vegetables make up this easy recipe.

    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. Spinach adds extra nutrients.

    Almost any veggies you have available could work in this recipe in place of or in addition to the cauliflower, green beans, and carrots. Some ideas: broccoli, small diced potato or sweet potato, green peas, zucchini, bell peppers, etc.

    Chickpeas ~ Chickpeas bring healthy plant protein and “meatiness.”

    Not a fan of chickpeas? Baked tofu would be a nice protein 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

    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!

    Truly Healthy Vegan Cookbook cover.

    Truly Healthy Vegan Cookbook

    Vegan and healthy don’t necessarily go hand in hand. It’s great to see so many vegan options in grocery stores and restaurants these days, but many of these items are extremely processed and aren’t any healthier than their animal-based counterparts.

    Truly Healthy Vegan “offers a whole-foods approach to healthy meals with a focus on balancing nutritional needs.” It includes 90 whole-food recipes with deliciously simple ingredients.

    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.

    Learn more about a healthy Plant Based diet.

    4 photo collage of recipes from the cookbook.

    Sneak peek inside the book

    The cookbook is composed of 10 Chapters. The first chapter is all about being a healthy vegan. The remaining 9 chapters are recipe chapters. Here is a sneak peek at what you’ll find:

    The Healthy Vegan ~ What is Healthy?; Top Ten Vegan Diet Mistakes; The Healthy Vegan Pantry

    Basics ~ Homemade Vegetable Stock; Quick and Easy Tomato Sauce; Hearty Veggie Crumbles

    Breakfasts ~ Cherry Almond Baked Granola; Apple-Cinnamon Whole-Wheat Pancakes; Spinach-Mushroom Frittata

    Salads ~ Green Goddess Salad; Chickpea Nicoise Salad; Fattoush Salad

    Soups and Stews ~ Cheesy Broccoli Soup; Mushroom Barley Soup; Peanut Stew; and the Vegetable Curry recipe featured below

    Burgers, Sandwiches, and Wraps ~ Caesar Chickpea Wraps; Cauliflower Banh Mi; Bean Ball Subs

    Sides ~ Baked Zucchini Fries; Chili Lime Roasted Radishes; Scalloped Sweet Potatoes

    Dinner Mains ~ Crispy Artichoke Tacos; Eggplant Marsala; Shepherdess’s Pie with Sweet Potato Crust

    Pastas, Noodles, and Rice ~ Pad Thai; Vegetable Lasagna; Mushroom Paella

    Sweets ~ Chocolate Peanut Butter Mousse; Oatmeal Almond Crisp; Key Lime Bars

    4 photo collage of recipes from the cookbook.

    More Vegan Curry Recipes

    If you love curry, don’t miss these other easy and flavorful vegan curry recipes:

    • Sweet Potato Thai Curry
    • Green Vegetable Curry
    • Coconut Curry Soup
    • Thai Curry Noodle Soup
    • Curry Quinoa Salad
    Close up of cauliflower, green beans and carrots in sauce next to rice.

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    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 on a plate with a fork.

    Vegetable Curry Recipe

    Dianne says, "Vegetable curries are a favorite warming meal on cold days. I tend to make them with whatever stray bits of vegetables I have on hand to clean out the produce drawer of the refrigerator, but this combination of cauliflower, green beans, and carrots is my personal favorite. This is a Thai-style curry that uses red curry paste, but it can also be made with the green variety."
    4.50 from 2 votes
    Print Rate
    Course: Entrées
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 6 servings
    Calories: 202kcal
    Author: Jenn Sebestyen

    Ingredients

    • 1 teaspoon neutral-flavored oil such as grapeseed or avocado, vegetable stock, or water
    • 1 medium-sized yellow onion diced
    • 3 garlic cloves 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.

    Notes

    ~ For oil-free, use water or vegetable broth.
    ~ Republished with permission from Truly Healthy Vegan Cookbook: 90 Whole-Food Recipes with Deliciously Simple Ingredients by Dianne Wenz
    Published by Rockridge Press. Copyright © 2019 by Callisto Media. All rights reserved. Photography copyright © 2019 by Antonis Achilleos.

    Nutrition

    Calories: 202kcal | Carbohydrates: 26g | Protein: 7g | Fat: 6g | Saturated Fat: 4g | Sodium: 686mg | Fiber: 7g | Sugar: 8g

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!

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    Comments

    1. Sarah says

      June 03, 2020 at 2:56 pm

      How long do you think this will stay good in the fridge?

      Reply
      • Jenn Sebestyen says

        June 04, 2020 at 2:01 pm

        Probably 2-3 days…beyond that the veggies will probably start to get mushy in the sauce. Enjoy!

        Reply
    2. Dianne says

      March 10, 2020 at 8:22 am

      Thank you so much for your review of the book, Jenn! Your photos are gorgeous!!

      Reply
      • Jenn Sebestyen says

        March 10, 2020 at 1:18 pm

        My pleasure, Dianne! What a wonderful book. Congratulations!

        Reply

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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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