This Easy Vegetable Curry is a lifesaver on busy weeknights. It’s a one-pot wonder that’s warm, comforting, and packed with fiber and flavor. Whether you’re feeding a hungry family or meal-prepping for the week, this dish checks every box. Plus, it’s naturally vegan and totally flexible to what you’ve got in the fridge.

Busy families love how forgiving this curry is. You can use whatever vegetables you have on hand—carrots, potatoes, peas, spinach, or sweet potatoes all work beautifully. It’s also a great way to introduce kids to bold flavors without overwhelming them. A spoonful of yogurt on top helps tone down the spice for little ones.

The best part? It simmers quietly on the stove while you prep the table or help with homework. With minimal effort, you’ll have a healthy, hearty meal that feels like a big warm hug. Serve it with brown rice, quinoa, or warm naan for a well-rounded dinner that’s always a hit.

Servings: 4

Nutrition: 300–400 calories per serving

Ingredients

• Onion
• Garlic
• Fresh ginger
• Curry powder
• Carrots
• Potatoes
• Zucchini
• Green peas
• Canned coconut milk
• Vegetable stock
• Olive oil
• Fresh cilantro or parsley (optional)

Instructions

• Sauté the Aromatics: Cook chopped onions, garlic, and grated ginger in olive oil until fragrant.
• Add the Spices: Stir in curry powder and toast for 1 minute to release flavor.
• Add Veggies and Liquid: Add chopped carrots, potatoes, zucchini, peas, coconut milk, and vegetable stock. Stir to combine.
• Simmer Until Tender: Cover and simmer for 20–25 minutes until vegetables are soft.
• Finish and Serve: Taste and adjust seasoning. Top with fresh herbs and serve with rice or naan.

Substitutions & Variations

• Use Different Veggies: Try sweet potatoes, spinach, cauliflower, or bell peppers.
• Make It Spicy: Add a chopped chili or a pinch of cayenne for more heat.
• Swap the Coconut Milk: Use crushed tomatoes or Greek yogurt for a lower-fat option.
• Add Protein: Toss in canned chickpeas or cubed tofu for added plant protein.

What Equipment You’ll Need

• Large pot or Dutch oven
• Chopping board and knife
• Wooden spoon
• Measuring cups

Storage & Reheating Guidelines

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Warm gently on the stovetop or microwave until hot throughout.

Top Tips

• Chop Evenly: Cut veggies into similar-sized pieces so they cook evenly.
• Toast the Spices: Toasting curry powder brings out deeper flavor.
• Double It: Make a double batch and freeze half for a future meal.
• Cool It Down: Add a spoonful of yogurt or coconut cream for a milder taste.

Frequently Asked Questions

• Can I make this ahead of time?
  Yes! This curry tastes even better the next day and reheats well for lunches or leftovers.
• What type of curry powder should I use?
  Mild or medium curry powder works best for families. You can also use garam masala or madras curry powder for more heat.
• Can I freeze this curry?
  Absolutely. Let it cool completely, then freeze in a sealed container for up to 3 months.
• What if I don’t have coconut milk?
  You can substitute with crushed tomatoes, cashew cream, or a mix of broth and plain yogurt for creaminess.

Related Recipes

• Lean Chili con Carne: A hearty, protein-packed chili with turkey or beef, perfect for make-ahead meals.
• Oven-Roasted Chicken with Veg Traybake: A sheet-pan dinner where the oven does all the work—minimal prep, maximum flavor.

Food Safety Guidelines

• Store Promptly: Refrigerate leftovers within 2 hours of cooking.
• Reheat Thoroughly: Always reheat curry until it’s steaming hot.
• Use Clean Tools: Use separate cutting boards for veggies and any added proteins.
• Check Expiry Dates: Make sure your coconut milk and spices are fresh.