This Easy Vegan Curry simmers a medley of colorful vegetables, lentils and coconut milk together in one pot. It’s a simple 30-minute recipe that’s easy to customize and packed with flavor!
You’ll never let the vegetables in your fridge go to waste again with this Easy Vegan Curry recipe in your back pocket. Stick to the recipe card or use the vegetables you have available to you; customizing dinner has never been so easy! It all comes together in 30 minutes and pairs best with basmati rice and homemade vegan naan.
Why is this the best vegan curry?
- Ready in just 30 minutes. From chopping the vegetables to pouring it into bowls, this curry is ready and on the dinner table within 30 minutes. Use pre-chopped vegetables to make it even faster!
- Creamy and coconutty. It wouldn’t be a vegan coconut curry without coconut milk! It’s added at the end to give the curry sauce a luscious, creamy finish and smooth mouth feel.
- It’s versatile! Use any fresh or frozen vegetables already in your fridge or freezer, use lentils, chickpeas, or the vegan protein of your choice, or give it a boost with extra spices. Versatility is the name of the game.
Ingredients needed (with substitutions)
- Olive oil – You can sauté the vegetables with water or vegetable stock to make it oil free if needed.
- Onion, garlic, and ginger – You can make this recipe even easier by using pre-minced garlic and grated ginger in a tube. If you don’t have fresh ginger, replace it with 1 teaspoon of powdered ginger.
- Curry powder – Use a brand you like, mild or spicy.
- Sweet potato – Or use white, yellow, or red potatoes instead.
- Cauliflower, broccoli, carrots, and red bell peppers – Curry is a great clean-out-your-fridge meal, which means you can use the vegetables listed in the recipe card or whatever is available in your fridge. Both fresh and frozen vegetables work well.
- Canned lentils – This is the main protein in the curry. Feel free to use chickpeas or another vegan protein, like diced seitan chicken, soy curls, or fried tofu.
- Coconut milk – Use light coconut milk to make it lighter or coconut cream for a richer sauce. Cashew cream will work as an easy alternative (all you need is cashews, water, and a blender). Or vegan unsweetened yogurt.
- Thai red curry paste – Red curry paste is the spiciest of the three kinds of curry paste (red, green, and yellow) but most of the spice is hidden behind the coconut milk and aromatics, leaving you with a mild to medium spiced curry.
- Salt
- Cornstarch – To help thicken the sauce.
- Sugar – The sweetness is important for balance, so try not to skip the tiny bit of sugar. Feel free to use maple syrup instead.
- Lime juice
- Baby spinach – Fresh preferably. Or use kale.
- Cilantro – For garnish! You can leave it out if you don’t like cilantro.
How to make easy vegan curry
Find the complete printable recipe with measurements below in the recipe card.
Saute the onion in an oiled pot over medium heat until they’re soft. Add the garlic and ginger and cook until fragrant. Lastly, stir in the curry powder.
Next, add the sweet potatoes, vegetables, and lentils.
Pour in the coconut milk, red curry paste, and salt to make the sauce. Bring it up to a boil, then down to a simmer. Cook until the potatoes are fork tender.
While you wait, whisk the cornstarch and water together to make a slurry. This will help thicken the curry sauce. Stir it into the curry, then add the sugar, lime juice, and spinach.
Taste and season as needed. Ladle the curry into bowls with basmati rice, fresh cilantro, and hot sauce, and scoop it up with a piece of vegan naan. Enjoy!
Customize it
Think of this vegan curry recipe as a blank canvas. There are plenty of other vegetables, plant-based proteins, and grains to use! Use these ideas for inspiration:
- Vegetables – Frozen peas, brussels sprouts, asparagus, kale, zucchini, bok choy, white potatoes, cabbage, mushrooms, tomatoes, etc.
- Protein – Chickpeas, lentils, tofu, tempeh, seitan, soy curls, or a mix of a few.
- Grains – Brown rice, white rice, or quinoa.
Looking for an added boost of flavor? Add a pinch of cayenne when you add the curry powder or add diced jalapeno or serrano peppers with the onions.
Storing and freezing
The curry stores really well in an airtight container in the fridge. Enjoy it for lunches or quick dinners for up to 3 days!
It’s an easy freezer meal, too. Once the leftovers are cool, pack them into airtight containers and freeze for up to 3 months.
Want even more vegan curry recipes?
Easy Vegan Curry
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion chopped small
- 3 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons curry powder
- 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
- 15 ounce can lentils or chickpeas drained and rinsed
- (2) 13.5-ounce cans coconut milk
- 2 tablespoons Thai red curry paste
- 1 1/2 teaspoons salt, or more to taste
- 1 tablespoon cornstarch
- 2 teaspoons sugar or pure maple syrup
- 1 lime, juice squeezed
- 3 cups fresh baby spinach
- fresh chopped cilantro, optional
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and sauté for 2-3 minutes. Now add the garlic and ginger, and cook for 1 more minute. Add the curry powder and sauté 1-2 minutes more, until fragrant.
- To the pot, add the sweet potato, cauliflower, broccoli, carrots, red pepper and lentils or chickpeas. Pour in the coconut milk, red curry paste and salt and stir well. Bring to a boil, then simmer for about 10 minutes, until the sweet potatoes and other vegetables are tender.
- In a small bowl, whisk together the cornstarch with 2 tablespoons water, then stir into the curry to thicken.
- Now stir in the sugar, lime juice and the spinach until it wilts. Taste; season with more salt if desired. Serve hot with rice, fresh cilantro, hot sauce and maybe Easy Vegan Naan.
Notes
- This curry freezes quite well. I like to freeze leftovers in individual containers for easy future lunches.
- Use any vegetables you have on hand, just keep the overall amounts basically the same.
- May substitute some air fryer tofu, perfect fried tofu, marinated tofu or vegan chicken for the protein.
I always know if it is a recipe from you it will be great and this one did not disappoint. Very good and tasty curry. Thank you.
Argh. I’ll be making this next weekend for the first time. I went to an Asian market to get the Thai red curry paste, I saw cartons of coconut milk and bought that instead of cans thinking it was the same as, just bigger volume. Please advise!! Another thing, I have Indian curry powder, will that make much of a difference?
Are your cartons of coconut milk truly just coconut milk, no sugar or other ingredients added? Is the coconut milk really thick and creamy? It might be the watered down version (similar to soy or oat milk). In that case, it would work but the curry won’t be as creamy or rich. Indian curry powder should be just fine, it will add a unique flavor.
I love you Nora! I swear I am your #1 fan 🙂 I worked at a long house preparing food for 40+ Indigenous students and elders every week and I could always count on your recipes for THEE BEST vegan dishes. Your recipes carried me through that era and I wanted to thank you for creating such amazing and accessible recipes for all. Thanks to you I was able to introduce many to the vegan lifestyle, you rock!
Thank you for your kind and encouraging words! It is so thrilling to hear that my recipes were used to help feed so many! Thank you for loving and for using my recipes! I appreciate your terrific review and comments! Wishing you lots of happy cooking on your journey!
Cut the recipe in half. Didn’t have any broccoli so subbed zucchini. Used a combination of red and yellow bell pepper. Realized after the fact that I forgot to add the curry powder. It was still amazing and a dish I can see myself making often!
I’ve done this recipe regularly for the past two-three years and I’m every time amazed by how good it is. It was about time I said thank you for posting it!
You are so welcome, Marine! I am thrilled that you are loving the curry recipe and enjoying it often! Thank you for taking time to share your fantastic review and comments! Happy cooking!
Can you use dry lentils and if so, how much
You can, but I would cook them in a pot separately first. Cook about 3/4 cup dry lentils in water, then drain and add to the curry.
wow. i just made this, followed a tip someone left about using pineapple juice. this recipe is super easy to make and it came out great. im really excited. thanks nora!
You bet, Andrew! Thanks for sharing your idea, as well as your glowing review! I’m thrilled that you loved the curry! Wishing you happy cooking!
This is the best curry I have ever made. Doesn’t matter what vegetables I have on hand it turns out great every time. I have made this as a pineapple curry too, adding 1/2 can of diced pineapple and maybe 1/2 cup of the juice instead of sugar.
Thanks Nora!!!
You are welcome, Megan! I love the creative ways that you’re using the recipe! Thank you for sharing your great ideas and awesome review! Wishing you lots of happy cooking!
Amazing and veggie packed! For my family it wasn’t salty enough once I added some soy sauce it was perfect, fish sauce probably would’ve been good too
Hi Reese. I’m so glad you and your family loved the recipe! Thank you for sharing your stellar review and feedback! Happy cooking!
Excellent curry! I used other vegetables and then only had 1.5 x the coconut milk needed so used veggie broth to match (plus a little extra) then lessened the amount of added salt. I like the powerful lime juice kick, I think that’s what I’ve been missing when I attempt curry by myself. Thanks!! Will make again!!
I’m so glad you loved the curry recipe, Megan! Thanks for sharing your cooking experience and stellar review! Wishing you happy cooking!
Made this with lentils and it was really good. I didnt have chiili paste so i used a spicy miso instead and it worked really well. Happy to find a reliable source of recipes 😊
Hi Kimi. Welcome to Nora Cooks! I’m thrilled you enjoyed the recipe, and hope you continue to explore my recipes! Thanks for sharing your glowing 5 tar review and recipe experience! Please reach out with any recipe questions you may have. Wishing you happy cooking!
This turned out amazing! I didn’t have red curry paste but I had Thai sweet chili sauce and sprinkled over my bowl and was delicious! Great recipe. I follow so many of your recipes. Thank you so much!!!
You are welcome, Kayti! I appreciate you using my recipes, and am glad you loved the curry! Thank you for sharing your awesome feedback! Wishing you lots of happy cooking!
This dish is a must make. The flavors are unbelievably delicious. My vegan family loved it. Thank you for such an amazing recipe.
You are welcome, Danielle. I’m so glad you are loving the curry! Thank you for sharing your glowing review and feedback! Happy cooking!