If you’re looking for an easy and delicious vegan dinner, this vegetable curry will not disappoint! Bursting with colors, flavors, and wholesome ingredients, this dish will surely become a family favorite. Keep reading to learn how to make this aromatic and nourishing curry.

Why You’ll Love It

Just because this curry is vegan does not mean it doesn’t have flavor. In fact, the opposite is true! The blend of spices, creamy coconut milk, and fresh vegetables creates a delicious combination of flavors that will tantalize your taste buds, and it’s especially delicious and comforting during the colder months.

This curry is also packed with nutrition! The fresh veggies and plant-based protein from chickpeas make this curry as healthy as it is delicious.

This recipe is also customizable. Feel free to adjust the spice level, veggies, or sweetness to suit your personal taste.

What You’ll Need

Olive oil: You’ll need this for sauteing the onion, garlic, and ginger. You can also use avocado oil.
Curry seasoning: This is the key ingredient to a delicious curry!
Aromatics: Onion, garlic, and ginger add so much flavor to this dish!
Vegetables: This recipe uses sweet potatoes, cauliflower, red pepper, carrots, and spinach, but feel free to swap these out for other vegetables you have on hand, like broccoli or kale.
Chickpeas: This adds protein to the curry. You can also swap this out with other beans or lentils.
Coconut milk: Adds a bit of creaminess without using dairy!
Thai red curry paste: Use this to add a bit of a kick!
Cornstarch: This thickens up the curry.
Maple syrup: This adds a touch of sweetness to the curry.
Lime juice: This touch of acidity pulls the entire dish together!

How to Serve Vegan Vegetable Curry

Once your vegan vegetable curry is ready, here are some fantastic serving options:

Over Rice: Serve it over hot cooked rice for a comforting and filling meal.
With Naan: Pair it with warm, fluffy naan bread for a traditional touch.
As a Soup: Thin it out with some vegetable broth for a cozy curry soup.

Tips for Cooking

Make your cooking experience smooth and successful with these tips:

Sauté the Aromatics: Properly sautéing the onion, garlic, and ginger helps develop a rich flavor base for your curry.
Customize the Heat: Adjust the amount of Thai red curry paste to control the spiciness according to your preference.
Thicken Wisely: Use the cornstarch to achieve the desired thickness for your curry. Add it gradually to avoid over-thickening.

Storage and Reheating

If you happen to have leftovers, keep any remaining curry in an airtight container in the refrigerator for up to 3 days. You’ll notice that the flavor gets more intense the longer this dish sits in the fridge!

Gently reheat the curry on the stove over low-medium heat or in the microwave, adding a splash of coconut milk if it thickens too much.

How to Make Easy Vegan Vegetable Curry
Ingredients:

• 1 tbsp olive oil
• 2 tbsp curry seasoning
• 1 medium yellow onion
• 3 cloves minced garlic
• 1 tbsp grated fresh ginger
• 1 medium sweet potato
• 2 cups cauliflower
• 2 medium carrots
• 1 red bell pepper
• 15 oz can chickpeas
• 2 13.5 oz cans coconut milk
• 2 tbsp Thai red curry paste
• 1 tbsp cornstarch
• 2 tsp pure maple syrup
• 2 tbsp lime juice, or the juice of one lime
• 3 cups spinach
• Fresh chopped cilantro (optional)

Instructions:

• Heat the olive oil in a large pot over medium heat. Add the onion and cook for about 3 minutes. Add in the garlic and ginger and cook for another minute. Add the curry seasoning and saute 2 more minutes, or until fragrant.
• Add all the vegetables to the pot (cauliflower, carrots, pepper, and chickpeas). Pour in the coconut milk and red curry paste. Stir well.
• Mix together the cornstarch and 2 tablespoons of water in a small bowl. Stir this mixture into the large pot with the rest of the curry.
• Stir in the sugar, lime juice, and spinach until it wilts. Season with more salt if desired.
• Serve over hot rice and garnish with fresh cilantro.