Quick and Easy Vegetable Curry Recipe

This curry is like a warm hug for your taste buds—a delightful symphony of flavors dancing together in a bowl. Picture this: a medley of fresh veggies simmering in a creamy coconut sauce that wraps around you like a cozy blanket on a chilly day. It’s not just food; it’s an experience that smells so good it might just make your neighbors jealous of your kitchen adventures.

Growing up, my family had a tradition of whipping up big pots of vegetable curry whenever my friends came over. The kitchen would fill with laughter and the sweet aroma of spices mingling in the air—mom’s secret ingredient was always love (and maybe a dash too much cayenne pepper). Now, whenever I make this Easy Vegetable Curry, I’m transported back to those happy moments with friends and family gathered around the table.

I remember one dinner when I served this curry to some friends who claimed they weren’t big veggie fans. By the end of the night, their plates were licked clean—turns out even picky eaters couldn’t resist its charm!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Mixed Vegetables: Use whatever you have on hand; bell peppers, carrots, and peas are all great choices.
• Coconut Milk: Full-fat coconut milk adds creaminess; light versions work too if you’re watching calories.
• Curry Powder: Your favorite blend will work wonders; it’s the star here so choose wisely!
• Fresh Ginger: Grated ginger adds warmth and spice; opt for fresh over powdered for maximum flavor.
• Garlic Cloves: Fresh garlic enhances the dish’s aroma; chop or mince them finely for even distribution.
• Vegetable Broth: Use low-sodium broth to control saltiness; homemade or store-bought both work well.
• Olive Oil: A splash of olive oil keeps the veggies from sticking while sautéing; feel free to use other oils too.
• Lime Juice: Freshly squeezed lime juice provides a bright finish and balances flavors beautifully.
• Salt & Pepper: Season to taste; don’t forget to check before serving!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare your taste buds because it’s time to whip up this delightful curry! Follow these steps for a dish that will transport you straight to flavor town.

Sauté the Aromatics: In a large pot over medium heat, add olive oil. Once hot, toss in minced garlic and grated ginger until fragrant—about one minute should do it.

Add the Vegetables: Stir in your mixed vegetables into the pot. Sauté them until they start softening and turning vibrant—around five minutes is perfect.

Pour in Coconut Milk and Broth: Add coconut milk and vegetable broth into the pot. Stir well until everything is combined beautifully; let it bubble like it’s excited about being dinner.

Add Spices!: Sprinkle in your curry powder along with salt and pepper. Stir well so every piece gets coated in that golden goodness—this is where magic happens!

Simmer & Thicken: Reduce heat to low and let your curry simmer gently for 15-20 minutes until it thickens slightly—the aroma will be heavenly!

Finish with Lime Juice: Just before serving, squeeze fresh lime juice over the top for brightness. Give it one last stir and prepare yourself for compliments!

Now you’re ready to serve your Easy Vegetable Curry! Pair it with fluffy rice or warm naan bread (because let’s face it—who doesn’t love carbs?). Enjoy every bite knowing you’ve created something truly special!

Perfecting the Cooking Process

Start by sautéing your onions and garlic until fragrant, then add veggies and spices for an even cook.

Add Your Touch

Feel free to swap in your favorite vegetables or add coconut milk for creaminess and depth.

Storing & Reheating

Store leftovers in airtight containers in the fridge for up to three days. Reheat gently on the stove or microwave.

I once made this Easy Vegetable Curry for friends who were skeptical about vegetarian dishes. They ended up asking for seconds and thirds! Their shocked faces were priceless when they realized how delicious veggies could be!

FAQ

What vegetables work best in Easy Vegetable Curry?

Use sturdy vegetables like carrots, bell peppers, and zucchini for best results.

Can I make this curry spicy?

Absolutely! Add red pepper flakes or fresh chili peppers to spice things up.

Is Easy Vegetable Curry suitable for meal prep?

Yes! It stores well and tastes even better the next day after flavors meld.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Easy Vegetable Curry

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• Author: Sophie
• Total Time: 35 minutes
• Yield: Serves 4

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Description

This Easy Vegetable Curry combines vibrant vegetables in a creamy coconut sauce, making it a quick, nutritious meal perfect for any weeknight dinner.

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Ingredients

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• 2 cups mixed vegetables (bell peppers, carrots, peas)
• 1 can (13.5 oz) coconut milk
• 2 tbsp curry powder
• 1 tbsp fresh ginger, grated
• 3 garlic cloves, minced
• 1 cup vegetable broth (low-sodium)
• 1 tbsp olive oil
• Juice of 1 lime
• Salt and pepper to taste

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Instructions

1. In a large pot over medium heat, add olive oil. Once hot, sauté minced garlic and grated ginger until fragrant (about 1 minute).
2. Add mixed vegetables to the pot and sauté for about 5 minutes until they start to soften.
3. Stir in coconut milk and vegetable broth; combine well and let bubble for a few minutes.
4. Sprinkle in curry powder along with salt and pepper, stirring to coat the vegetables evenly.
5. Reduce heat to low and let the curry simmer for 15-20 minutes until slightly thickened.
6. Just before serving, squeeze fresh lime juice into the curry and stir.

Notes

• Customize your vegetable selection based on what you have available.
•  For added spice, incorporate red pepper flakes or diced chili peppers.
• Fresh herbs like cilantro can enhance flavor just before serving.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main
• Method: Simmering
• Cuisine: Vegetarian

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 220
• Sugar: 2g
• Sodium: 360mg
• Fat: 14g
• Saturated Fat: 10g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 5g
• Protein: 4g
• Cholesterol: 0mg