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    Home > Vegan Curry Recipes

    20-minute Best Vegetable Curry Recipe

    Posted: Jul 9, 2021 ยท Updated: Oct 1, 2021

    Jump to Recipe Pin Recipe
    Photo of 20-minute veg curry with text inlay that says "20-minute veg curry"
    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.
    A copper pan with a colorful, summery, 20-minute vegetable curry with cherry tomatoes, mushrooms, scallions, curry leaves and coconut milk

    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.

    What you'll love about this 20-minute veg curry

    • It takes 20 minutes from scratch! And that's absolutely a fact. You can put this curry together in less time than it would to order takeout and it's way healthier than anything you'd get at a restaurant.
    • It is delicious. Speaking of restaurants, everyone you feed this to will wonder if you secretly ordered it from a restaurant.
    • It is easy. Oh yes. These are the kinds of recipes, like my mushroom spinach curry that I had shared earlier, that make life bearable when time is not on my side. And the few simple spices you will need are likely already in your pantry, even if you only occasionally make Indian food.
    • It's versatile. You can use all the haul from your summer garden or from the farmer's market--or just open a pack of frozen, precut veggies! Nobody'll be the wiser.
    An easy and colorful and healthy creamy vegetable curry with cherry tomatoes, spring onions and mushrooms in a copper pot against a gray and black background

    Ingredients

    • Mushrooms (button or crimini). You can use a meatier mushroom, like portobello, but I prefer the smaller varieties for this curry.
    • Bell peppers. Any color is fine. You can even use frozen multicolored bell peppers for a really pretty look.
    • Jalapeno peppers. For some delicious heat. Use more or less than what I suggest depending on your preference.
    • Ginger. Ginger adds freshness and deliciousness and healthfulness to this curry.
    • Shallots. Although a red onion is fine too.
    • Vegetable oil. Coconut oil would be great here, or use avocado or another flavorless oil, but not olive oil.
    • Black mustard seeds. To infuse the curry with more flavor.
    • Curry leaves (optional). Although you can skip these if you cannot find them, I recommend them highly in this curry as they add amazing flavor.
    • Turmeric: For color and health.
    • Garam masala or Curry Powder. Yeah, I know they are very different, but this is not a traditional Indian curry, just Indian inspired, and you can definitely use either spice blend in this recipe. Each will add different flavor and each version will be delicious.
    • Paprika. Again, this is optional, but it will add more color to the curry.
    • Coconut milk. Use full-fat coconut milk from the can for the best flavor.
    • Salt and ground black pepper to taste
    • Lemon juice. For some acidity, to balance out the flavors.
    • Cherry tomatoes or regular tomatoes. These add more acidity and sweetness to the curry, creating layers of flavor.
    • Spring onions. For yet another layer of flavor and some lovely crunch.

    Substitution tips

    • Use any quick-cooking veggies you have on hand. I used what I had: 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. You can use a cashew cream as a substitute, however. Blitz ยผ cup of raw cashews with a cup of water and add instead of the coconut milk.
    • If you don't have curry leaves, use cilantro as a substitute. Add them to the recipe at the same time as you would the curry leaves.
    • Open a can of beans or lentils and add it to this recipe for a protein hit. Or add cubed, air-fried tofu.

    What to serve with this curry

    You don't need much to gild this lily. Serve the curry with a side of white or brown rice for a dinner to remember. And a weeknight dinner that you're family will be thrilled to welcome into the rotation.

    If you must, serve some poppadum on the side, or an Indian lime pickle.

    A colorful vegetable curry with coconut milk, mushrooms, scallions and curry leaves in a copper pan on a gray background

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    Best 20-minute Vegetable Curry with Coconut Milk, scallions, tomatoes and mushrooms with a spoon in a copper pan
    20-minute veg curry in a copper pan with tomatoes, mushrooms, bell peppers and scallions

    20-minute Best Vegetable Curry

    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.
    5 from 18 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Main Course
    Cuisine: nut-free, Soy-free
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: 20-minute vegetable curry
    Prep Time: 10 mins
    Cook Time: 10 mins
    Total Time: 20 mins
    Servings: 4 servings
    Calories: 187kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 16 oz mushrooms (button or crimini, sliced)
    • 1 large bell pepper (thinly sliced into ยฝ-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 teaspoon vegetable oil
    • 1 teaspoon black mustard seeds
    • 15-20 curry leaves (optional)
    • ยผ teaspoon turmeric
    • 1-2 teaspoon garam masala (or curry powder)
    • 1 teaspoon paprika (optional, but adds a deeper color)
    • 1 cup coconut milk (canned, not from the carton)
    • Salt and ground black pepper to taste
    • 2 tablespoon lemon juice
    • 10 cherry tomatoes (halved. Regular tomatoes are fine)
    • 4 spring onions (chopped)
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    Instructions

    • 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.

    Nutrition

    Calories: 187kcal | Carbohydrates: 13g | Protein: 6g | Fat: 14g | Saturated Fat: 12g | Sodium: 23mg | Potassium: 731mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2036IU | Vitamin C: 146mg | Calcium: 45mg | Iron: 3mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

    Try these recipes next

    Reader Interactions

    Comments

    1. Chris David

      April 22, 2022 at 1:08 am

      5 stars
      Really delicious recipe. I love it yummy!!! It's really awesome

      Reply
    2. Jan McDermitt

      December 01, 2021 at 10:13 pm

      5 stars
      Loved this!!!! So easy, very tasty and filling. I made it with the veggies I had green bean, squash, grape tomatoes, a few potatoes and maybe one too many jalapeno but we love spicey!!

      Reply
      • Vaishali

        March 28, 2022 at 9:32 am

        Sounds delicious!

        Reply
    3. Sharon

      May 10, 2021 at 6:11 pm

      5 stars
      This was so simple and delicious. I am happy to recommend to anyone and everyone!

      Reply
      • Vaishali

        July 09, 2021 at 11:12 am

        So happy to hear, Sharon, and thanks!

        Reply
    4. Kathy

      October 27, 2020 at 11:01 pm

      5 stars
      This is fabulous. My sister lived in Chennai for several years, and takes me back to south India. Delicious!

      Reply
      • Vaishali

        October 27, 2020 at 11:07 pm

        So happy to hear that, Kathy! It's my favorite curry to make in a hurry and never fails. ๐Ÿ™‚

        Reply
    5. Bill

      September 30, 2020 at 9:11 pm

      5 stars
      This was so fresh and filling. I left out the jalapeno because the whole house is not down with that spicey. The other flavors were plenty. Will be making this again for sure. First time cooking with curry leaves and what a difference.

      Thank you!

      Reply
      • Vaishali

        November 04, 2020 at 10:10 pm

        So happy to hear, Bill!

        Reply
    6. Liza

      September 28, 2020 at 10:43 pm

      5 stars
      Absolutely the best curry and so quick to make! Thank you, Vaishali ???

      Reply
      • Vaishali

        November 04, 2020 at 10:10 pm

        So awesome to hear, Liza!

        Reply
    7. Robin F.

      April 23, 2020 at 11:04 am

      5 stars
      This is delicious! It took me an 45 min's to make though. Just cleaning and cutting the veggies takes about 20ish min's. My family really loved it though! Thanks for sharing! ๐Ÿ™‚

      Reply
      • Vaishali

        November 04, 2020 at 10:11 pm

        So happy to hear you enjoyed it. It can take more or less time depending on knife skills. You can also just use frozen veggies or precut veggies. ๐Ÿ™‚

        Reply
    8. Victor

      October 11, 2018 at 10:59 am

      What is wrong with coconut milk from a carton? ๐Ÿ˜ฎ

      Reply
      • Vaishali

        October 11, 2018 at 11:16 am

        Nothing. The consistency is different, and I used the canned milk here, so my instructions are tailored to that. If you use the coconut milk from a carton, you will need to make adjustments.

        Reply
    9. Colleen

      July 01, 2018 at 10:03 pm

      5 stars
      Made this twice in one week (variation on the veggies second time around). So delicious and SO EASY. Thank you!

      Reply
      • Vaishali

        November 04, 2020 at 10:12 pm

        So great to hear, Colleen.

        Reply
    10. Dephinah Sirako

      June 20, 2018 at 5:23 am

      Looks yummy

      Reply
    11. Catriona

      June 17, 2018 at 12:30 am

      5 stars
      Thank you for the delicious and easy recipe. FYI the directions do not tell when to add the ginger and also call to add shallots in the beginning and at the end.

      Reply
      • Ivy

        June 19, 2018 at 7:54 am

        Lol, I noticed that when I was making it last night. I printed the recipe on Friday. Oops. But I figured you cook the shallots, garnish with the spring onions. Also, Vaishali, it never says when to add the lemon juice. And also now, in step 1, you stuck the j from jalapeno in front of ginger. Delicious recipe, Vaishali! Thanks always ๐Ÿ™‚

        Reply
        • Ivy

          June 19, 2018 at 7:56 am

          One more thing, it's a curry, so should you use curry powder (and how much) if you don't have curry leaves? It says the curry leaves are optional.

          Reply
        • Vaishali

          June 19, 2018 at 11:18 am

          Thanks for pointing out, Ivy-- I've corrected and added in the lemon juice. It goes in at the end!
          On the curry powder, the powder is actually very different from the leaves-- it is a blend of spices, like garam masala. You can use curry powder here as a substitute for the garam masala, if you happen to have it on hand, but not for the curry leaves. ๐Ÿ™‚ Strange, I know!

          Reply
      • Vaishali

        June 19, 2018 at 11:18 am

        Thanks, Catriona. The last one is spring onions!

        Reply

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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