If you want all the colors and flavors of the season in one pot, tied together with a few simple spices and creamy coconut milk, this 20-minute Best Vegetable Curry will hit the spot. Mix and match your colorful veggies, and enjoy the deliciousness with a side of rice for a nutritious and easy vegan dinner. A vegan, soy-free, nut-free and gluten-free recipe.
Who really wants to spend tons of time cooking in a hot kitchen in the summer? Not me.
That’s why I’m always excited when I come up with a recipe that I can put together in a minimal amount of time, that needs very little prep, that tastes mindblowingly good, and that is really, really good for me and my family.
This 20-Minute Best Vegetable Curry makes the perfect and easy vegan dinner, because it meets all of these criteria, and more.
All you need for this recipe are a few simple spices that I bet are already in your pantry even if you only occasionally make Indian food: black mustard seeds, turmeric, and garam masala. Curry leaves are delicious here, but optional. You can replace them with cilantro for a slightly different but still delicious flavor.
You also can choose your own veggies here. I used what I had on hand: mushrooms and bell peppers. Zucchini or yellow squash would work great here, as would broccoli or cauliflower or asparagus or green beans. Corn and green peas are good too.
The creamy coconut milk really ties in all of the flavors together, and gives this curry a decadent, silky mouth-feel.
Serve this curry with a side of white or brown rice, and you will have a dinner to remember. And a weeknight dinner that you’re family will be thrilled to welcome into the rotation.
Try these curries next:
20-minute Best Vegetable Curry
- 16 oz button or crimini mushrooms (sliced)
- 1 large bell pepper (thinly sliced into 1/2-inch long pieces)
- 1 large or 2 small jalapeno peppers (deseeded, if you want less heat, and thinly sliced)
- 1-inch piece ginger (thinly sliced)
- 1 medium shallot (thinly sliced)
- 1 tsp vegetable oil
- 1 tsp black mustard seeds
- 15-20 curry leaves (optional)
- 1/4 tsp turmeric
- 1-2 tsp garam masala
- 1 tsp paprika (optional, but adds a deeper color)
- 1 cup coconut milk (canned, not from the carton)
- Salt and ground black pepper to taste
- 2 tbsp lemon juice
- 10 cherry tomatoes, halved (or regular tomatoes are fine)
- 4 spring onions (chopped)
- Heat the oil in a large saucepan. Add the mustard seeds, let them sputter and crackle, then add the shallots, ginger, jalapeno, and curry leaves, if using. Season with salt and pepper and saute for a couple of minutes until the shallots begin to soften.
- Add the bell peppers and mushrooms and saute another 3-4 minutes until the vegetables appear to have softened. Add the turmeric, garam masala, and paprika if using. Stir to mix, then add half the coconut milk and bring everything to a boil over medium-high heat. Cook for a couple more minutes or until the vegetables are done to your liking.
- Add the remaining coconut milk, salt if needed, and warm through without bringing to a boil. Turn off the heat and add the lemon juice, cherry tomatoes and spring onions.
- Serve hot or warm with rice.