Curry Recipe Vegetarian: Easy & Delicious Meals to Try

Curry is one of those magical dishes that brings warmth, flavor, and a touch of exotic flair to any meal. For vegetarians, a well-made curry can be a delightful medley of spices, vegetables, and creamy textures that satisfy both the palate and the soul.

Whether you are a seasoned curry lover or just beginning your journey into vegetarian cuisine, this recipe offers a perfect balance of simplicity and depth. It’s packed with fresh veggies and fragrant spices that meld beautifully to create a hearty, comforting dish without any meat.

In this blog post, I’ll guide you through a delicious vegetarian curry recipe that’s easy to prepare and perfect for weeknight dinners or weekend feasts. You’ll find tips on ingredient choices, cooking techniques, and variations to make this curry uniquely yours.

Plus, I’ll share serving ideas and nutrition facts to keep your meals both tasty and healthy. Ready to spice up your dinner routine?

Let’s dive in!

Why You’ll Love This Recipe

This vegetarian curry is a vibrant celebration of flavors and textures. It’s:

• Nutritious: Loaded with fresh vegetables and plant-based protein, making it a wholesome meal.
• Flavor-packed: A perfect blend of spices like cumin, turmeric, and garam masala that awaken your taste buds.
• Versatile: Easily adaptable to include your favorite veggies or swap ingredients based on what’s in season.
• Comforting: Creamy coconut milk adds richness and warmth, making it ideal for chilly days or cozy dinners.
• Simple to Make: Requires basic kitchen equipment and minimal prep time, perfect for beginners and busy cooks alike.

Ingredients

• 2 tablespoons vegetable oil (canola or sunflower oil works well)
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder (adjust to taste)
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 medium potatoes, peeled and cubed
• 1 medium carrot, sliced
• 1 cup cauliflower florets
• 1 cup green peas (fresh or frozen)
• 1 cup chickpeas, cooked or canned, drained and rinsed
• Salt to taste
• Fresh cilantro leaves for garnish
• Juice of 1/2 lemon

Equipment

• Large heavy-bottomed skillet or saucepan
• Wooden spoon or spatula
• Knife and cutting board
• Measuring spoons
• Can opener
• Grater (for ginger)
• Serving bowls

Instructions

1. Heat the oil: Place your skillet over medium heat and add the vegetable oil. Once hot, add the chopped onions and sauté for about 5-7 minutes until soft and translucent.
2. Add garlic and ginger: Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant, making sure not to burn them.
3. Toast the spices: Add ground cumin, coriander, turmeric, garam masala, and chili powder. Stir continuously for about 1 minute to toast the spices and release their aromas.
4. Add tomatoes: Pour in the diced tomatoes with their juices. Stir well, reduce heat to low, and let the mixture simmer for 5-8 minutes until it thickens slightly.
5. Cook the vegetables: Add the cubed potatoes, sliced carrots, and cauliflower florets. Mix well to coat the veggies with the spice mixture. Pour in 1 cup of water, cover, and simmer for 15 minutes or until the vegetables are tender.
6. Add coconut milk and chickpeas: Stir in the coconut milk and chickpeas. Simmer uncovered for another 10 minutes, allowing the sauce to thicken and flavors to meld.
7. Add peas and season: Toss in the green peas and cook for 3-4 minutes. Season the curry with salt to taste.
8. Finish and garnish: Turn off the heat and squeeze in fresh lemon juice. Garnish with chopped cilantro leaves before serving.

Tips & Variations

“For a creamier texture, you can blend half of the curry before adding the peas – it adds body without extra cream.”

• Swap vegetables: Use sweet potatoes, bell peppers, zucchini, or spinach depending on what’s seasonal or what you prefer.
• Add heat: If you like it spicier, add chopped fresh green chilies or increase the chili powder.
• Protein boost: Try adding tofu cubes or paneer for extra protein.
• Make it gluten-free: This recipe is naturally gluten-free, but always check your spice labels to confirm.
• Slow cooker option: For a hands-off approach, prepare the curry base and all vegetables, then cook in a slow cooker on low for 4-6 hours.

Nutrition Facts

Serving Suggestions

This vegetarian curry pairs wonderfully with a variety of sides, making it a flexible option for any meal. Consider serving it with:

• Steamed basmati rice or jasmine rice for a classic combination.
• Warm naan bread or roti to scoop up every bit of the flavorful sauce.
• Quinoa or couscous for a protein-rich alternative to rice.
• A side salad with fresh cucumber, tomato, and red onion dressed lightly with lemon juice and olive oil.

For a lighter meal, you could also serve this curry over a bed of cauliflower rice. If you enjoy exploring other vegetarian dishes, check out our Peruvian Vegetable Recipes for Flavorful Healthy Meals or try some Instant Pot Vegetarian Recipes Indian Food Lovers Adore.

Conclusion

This vegetarian curry is a fantastic way to enjoy a hearty, flavorful meal that’s both nourishing and comforting. The blend of spices, creamy coconut milk, and fresh vegetables come together to create a dish that feels indulgent yet wholesome.

It’s perfect for family dinners, meal prep, or impressing guests with a vibrant meatless option.

With easy-to-find ingredients and straightforward steps, this recipe invites cooks of all levels to experience the magic of curry cooking. Don’t be afraid to experiment with different veggies or spice levels to make it truly your own.

For those who love plant-based comfort food, this curry is sure to become a regular favorite in your kitchen.

If you enjoyed this recipe, you might also love our Vegetable Alfredo Recipes for Creamy, Healthy Dinners and Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas. Happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegetarian Curry”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A flavorful and hearty vegetarian curry packed with vegetables and spices. Perfect for a comforting meal any day of the week.”, “prepTime”: “PT15M”, “cookTime”: “PT30M”, “totalTime”: “PT45M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 tablespoons vegetable oil”, “1 large onion, finely chopped”, “3 cloves garlic, minced”, “1 tablespoon grated ginger”, “2 teaspoons curry powder”, “1 teaspoon ground cumin”, “1/2 teaspoon turmeric”, “1 can (14 oz) diced tomatoes”, “1 can (14 oz) coconut milk”, “2 cups mixed vegetables (carrots, peas, bell peppers)”, “1 can (15 oz) chickpeas, drained and rinsed”, “Salt to taste”, “Fresh cilantro for garnish”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat oil in a large pan over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion and saut\u00e9 until translucent.”}, {“@type”: “HowToStep”, “text”: “Stir in garlic, ginger, curry powder, cumin, and turmeric; cook for 2 minutes.”}, {“@type”: “HowToStep”, “text”: “Add diced tomatoes and cook for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Pour in coconut milk and bring to a simmer.”}, {“@type”: “HowToStep”, “text”: “Add mixed vegetables and chickpeas; cook until vegetables are tender, about 15 minutes.”}, {“@type”: “HowToStep”, “text”: “Season with salt to taste.”}, {“@type”: “HowToStep”, “text”: “Garnish with fresh cilantro and serve.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “12 g”, “fatContent”: “18 g”, “carbohydrateContent”: “28 g”}}