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vegan curry in a large grey pot with a wooden spoon sticking out.
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4.93 stars (27 ratings)

Easy Vegan Curry

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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Thai
Servings: 6 servings
Calories: 439kcal
Author: Nora Taylor

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