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Easy Vegetable Curry

A warm, one-pot curry packed with colorful veggies and bold flavor—easy, healthy, and family-friendly.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Keyword: curry recipe, dinner recipe, easy dinner recipe, veggie recipe
Servings: 4

Equipment

  • Large pot
  • knife
  • cutting board
  • Wooden spoon

Ingredients

  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 2 tbsp curry powder
  • 2 carrots sliced
  • 2 medium potatoes cubed
  • 1 zucchini chopped
  • 1 cup frozen green peas
  • 1 can 13.5 oz coconut milk
  • 1 cup vegetable broth
  • salt and pepper to taste
  • fresh cilantro or parsley (optional for garnish)

Instructions

  • Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger, and sauté for 2–3 minutes.
  • Stir in curry powder and cook for another minute to release the flavor.
  • Add carrots, potatoes, zucchini, peas, coconut milk, and broth. Stir to combine.
  • Bring to a boil, then reduce heat to low and simmer for 20–25 minutes, until vegetables are tender.
  • Taste and season with salt and pepper. Garnish with fresh herbs if desired and serve with rice or naan.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Reheating: Microwave gently or warm on the stovetop until heated through.
Top Tips: Chop veggies evenly for consistent cooking. Toast curry powder before adding liquid. Add chickpeas or tofu for extra protein.