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!

A white bowl filled with vegan curry and basmati rice. Wooden chopsticks sit on top of the bowl.

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.
vegan curry in a large grey pot with a wooden spoon sticking out.

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 – This is the one I use. 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.
Sauteeing onions with curry powder in a large grey pot.

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.

raw chopped vegetables and lentils in a large grey pot.

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!

a large grey pot filled with cooked yellow vegan curry.

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.

fresh spinach on top of a batch of vegan curry in a large grey pot.

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.

close up on a bowl of vegan curry with white rice, lime wedges, and chopsticks.

Want even more vegan curry recipes?

vegan curry in a large grey pot with a wooden spoon sticking out.

Easy Vegan Curry

Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Author: Nora Taylor
Course: Main Course
Cuisine: Thai
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!
4.88 stars (8 ratings)
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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
US Customary – Metric

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

  1. This curry freezes quite well. I like to freeze leftovers in individual containers for easy future lunches. 
  2. Use any vegetables you have on hand, just keep the overall amounts basically the same. 
  3. May substitute some air fryer tofu, perfect fried tofu, marinated tofu or vegan chicken for the protein.

Nutrition

Serving: 1serving, Calories: 439kcal, Carbohydrates: 36g, Protein: 10g, Fat: 32g, Saturated Fat: 25g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 865mg, Potassium: 976mg, Fiber: 9g, Sugar: 7g, Vitamin A: 11781IU, Vitamin C: 82mg, Calcium: 131mg, Iron: 7mg

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