This easy vegetable curry recipe is my go-to weeknight dinner. It's loaded with tender potatoes, sweet potatoes, carrots, green beans and bell peppers, all simmered in a creamy, aromatic coconut milk sauce. You can change up the veggies to use what you have in the fridge. Serve the curry with basmati rice or an Indian flatbread like roti or naan.
Table of Contents
Vegetable curry with coconut milk and chickpeas
This easy vegetable curry is not just easy and beginner-friendly - it is also delicious and will quickly become one of your favorite meals to make in a hurry.
The recipe checks all the boxes for weeknight dinner: it's one-pot, it's pantry-friendly, it's loaded with colorful veggies and protein from chickpeas, and the coconut milk sauce spiced with curry powder wraps you in fuzzy deliciousness.
You don't need too many spices to make this veg curry: if you have turmeric, cayenne, cardamom and curry powder in the pantry you are all set! And you can use any quick-cooking vegetables you have on hand or a bag of frozen veggies. The vegetables I most often use are carrots, bell peppers, sweet potatoes, green beans and potatoes. See recipe FAQs below for more veggie options.
I like to make the sauce thinner if I plan on serving the curry with rice, and thicker and creamier if I want to serve it with an Indian bread like naan or paratha. I'll include instructions in the FAQs below for how to tweak the consistency so it's perfect for you.
What I love most about this curry is that although it comes together so quickly, it tastes like a mix vegetable curry you might order at a high-end Indian restaurant. It has mouthwatering, aromatic flavor from the spices and it's so luxuriously creamy. It is vegan, of course, but it's also gluten-free, nut-free and soy-free.
Here's the recipe. I can't wait for you to try it tonight!
Be sure to also check out similar Indian style curries like vegetable korma, curry with "mince" and veggies, and vegetable jalfrezi.
Five-Star Review
Fantastic recipe, loved by my meat eating boys!
-Chris
Recipe card
Vegetable curry recipe
Video
Ingredients
- 1 teaspoon coconut oil
- ¼ teaspoon ground cardamom (or use seeds of four cardamom pods - crush into a coarse powder before use)
- 1 medium yellow onion (diced)
- ½ teaspoon turmeric
- ½ to 1 teaspoon cayenne (tweak to your taste)
- 1 tablespoon ginger garlic paste (or crush six cloves of garlic and a 1-inch knob of ginger in mortar and pestle)
- 2 medium sweet potatoes (cut in ½-inch dice)
- 2 medium potatoes (yellow or red is fine, diced into ½-inch cubes)
- 1 large carrot (sliced into thin rounds)
- 1 large green bell pepper (diced)
- 2 cups green beans (chopped lengthwise into ½-inch pieces)
- 1½ cups vegetable stock (or mushroom stock)
- 14 oz cooked chickpeas (strained. If using canned chickpeas strain out all liquid)
- 1½ tablespoon curry powder (or garam masala)
- 14 oz coconut milk (approximately one can of full fat coconut milk. You can also use fresh-squeezed thick coconut milk)
- 3 scallions (green and white parts chopped, optional)
- 2 tablespoons lemon juice
- 2 tablespoons cilantro (chopped, for garnish)
- Salt to taste
Instructions
- Heat the oil. Add the onions followed by the cardamom pods and sauté over medium heat until the onions start to sweat and turn translucent.
- Add the turmeric and cayenne and stir-fry for 30 seconds. This step is called "blooming" the spices because it helps the spices release their aroma and flavor. Add ginger garlic paste immediately and sauté for a few more seconds.
- Add the sweet potatoes, potatoes, and carrots. Season with some salt and cover the pan. Turn the heat to low and let the vegetables cook about five minutes. If the veggies start to stick, add some water.
- Now add the green beans and green peppers and ½ cup of water or vegetable stock. Cover again and cook five more minutes.
- Check to see if the potatoes and sweet potatoes are cooked and fork-tender. If they are not, continue to cook, covered, for a few more minutes.
- Stir in the chickpeas, curry powder and another cup of vegetable stock. Bring the mixture to a boil.
- Add the coconut milk and scallions, if using. Lower heat to a simmer and turn it off as soon as the curry comes to a boil.
- Stir in the lemon and cilantro and add more salt if needed. Serve the vegetable curry hot.
Notes
Ingredient notes
- Vegetable stock: Use a good quality vegetable stock or mushroom stock for the best flavor. But if you don't have stock or broth on hand use plain water.
- Coconut milk: Use canned, full-fat coconut milk and don't be tempted to substitute with light coconut milk if you want the curry to be creamy and taste amazing.
Nutrition Information
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Watch how to make vegetable curry
Pro tips for the best vegetable curry
- Don't skip the cardamom: A little extra cardamom adds amazing aroma to the curry. Don't skip it, even if your curry powder blend already includes cardamom.
- Use full-fat coconut milk. This will reward you with the most creamy, luxurious mouth feel.
- Layer the veggies: Add vegetables that take a little longer to cook, like the potatoes, sweet potatoes and carrots, first, let them tenderize a bit, then add the remaining veggies. This way you won't overcook the bell peppers and green beans, which don't take as long to cook.
- Finish with a dash of acidity: A squeeze of lemon juice at the very end rounds out all the flavors in the curry and also adds freshness.
Recipe FAQs
No, any spiciness from the cayenne and ginger is balanced by the coconut milk and sweet potatoes. You can always adjust the amount of cayenne up or down based on your tolerance. Some curry powders (including mine) can include red chilies. In that case skip the cayenne.
Serve the vegetable curry with basmati rice or jeera rice.
Absolutely. Add ½ cup vegetable stock or water in step 4 but skip the additional cup of stock in step 6. This thicker curry is perfect for serving with vegan naan, paratha or roti.
Absolutely! This curry is extremely versatile. Here are some suggestions:
Summer veggies: zucchini or yellow squash, green peas, sweet potatoes and green beans.
Winter veggies: butternut squash, potatoes, cauliflower and spinach.
Hearty and comforting: cauliflower, potatoes, sweet potatoes, green peas and corn.
Potatoes will cook very slowly in an acidic environment. If you add tomatoes to the curry, add them in only after the potatoes are fork-tender.
Use a 16-oz bag of your favorite frozen vegetables or mixed veggies. No need to thaw.
I use my homemade curry powder blend, which comes together in 10 minutes and is incredibly aromatic. Store-bought blends can vary greatly by brand but I suggest you look for a Madras curry powder blend. Taste the blend to check how spicy it is and skip or add less cayenne if necessary.
Yes. Swap out an equal quantity of garam masala instead of curry powder.
Store the veg curry in the refrigerator for up to four days, or freeze in a freezer safe container for up to two months. Thaw and reheat in a saucepan until warmed through. The coconut milk might appear grainy after freezing but that won't affect the taste.
marbrill says
I really liked this and LOVE the ginger/garlic paste. My personal taste is for a higher sauce:veggie ratio. With so many amazing vegetables I basically doubled the coconut milk/paste/spice content and still felt it could have been more — and even scooped in more
paste! But the beauty of this recipe is that it’s so easily personalized.
Vaishali says
Awesome, so happy you made it!
mary says
we've all made a good throw-together last minute curry, but there's something about your ratios here that have alchemised a truly decadent result. i served mine over rice with a simple cucumber raita and naan. i cannot WAIT for my next bowl xx
Vaishali says
So thrilled you loved it Mary!
Mandy says
Made this two weeks ago and am making it again today. Delicious. Easy to make and everyone loved it.
Vaishali says
Awesome, so happy to hear, Mandy.
Joe says
Hello,
I was looking for a recipe to use up all the leftover or yet to be used veggies. So, in with the onion and ginger garlic paste was kale, broccoli, snow peas, potato, carrot, red pepper, and cauliflower. I served with a curry roasted cod. Good flavor from the sauce although a little thinner than I like, but will make again and serve over quinoa. The family enjoyed this dish. Thank you for sharing.
Vaishali says
Awesome, happy to hear. You can just use the thick part of the coconut milk for a thicker sauce.
Lilluz says
Hello! My children don't like coconut milk; can I use milk instead? How much salt will be roughly needed? I am not a good cook so wlways struggle with this... Thank you for sharing your beautiful recipes!
Vaishali says
Hi, don’t use milk as it would separate. A nut milk like cashew or even oat milk would work although they won’t be as creamy as the coconut milk.
Lilluz says
Thanks for the suggestion of the cashew/oat milk 🙂
Could anyone who has made this curry tell me how much salt they have used please?
Thanks in advance 🙂
Vaishali says
Hi, I don't usually give recommendations for salt as everyone prefers a different level of saltiness. I'd add about 1 1/2 teaspoons, but again, that's purely a matter of personal preference and some might find that too salty.
Mallory King says
Made this last night, it’s so good! Even better the next day too. Will definitely make this again, thank you!
Vaishali says
So awesome to hear, Mallory!
Scott Throneberry says
This is a terrific flavorful recipe. I took the stock tip and skipped bread since I served it with crispy panko crusted fish bites and skipped the rice this time. My house smells wonderful!
Vaishali says
So happy you loved it Scott!
Jess says
Hello, Can I freeze this?
Vaishali says
Yes, use an airtight container. There is some chance of the coconut milk separating a bit after freezing, which could give a curdled look but it should taste fine.
Deb Cazavilan says
Hello Vaishali,
I have been following you a very long time and love those recipes of yours that I've made. I also enjoy reading your writing very much.
A long time ago, I got over ambitious and made your freezer tikka masala paste in a way too large quantity. (I get excited about sauces in the freezer for quick meals.) Trouble is I've never been able to find your recipes that make use of the paste. I'm worried I will never use the half dozen containers I have in my freezer. I'd love to know your favorite use. Thank you!
Haley says
I have made this once a week for about a year now and I am still obsessed. I’m generous with the spices and add 1 TBS sugar with the coconut milk because I’m a heathen. I serve with rice. It’s delicious and even my four year old loves it. Thank you for the recipe!
Vaishali says
Hi Haley, that's so awesome to hear--you made my day!
Savitri says
Wow, this curry is very delicious!!!
I made it with your homemade curry.
Thank you Vaishali for sharing this recipe.
Greetings from Savitri from The Netherlands.
Vaishali says
Awesome, so happy you loved the curry!
Jennifer Bliss says
Yummerz! Can't go wrong with a good curry!
Kristen says
A bit too much potato for me. I added mushrooms, zucchini and broccoli. The flavor was incredible and I will make again- maybe add white beans instead. I’ve never had anything like this so I find it was a win for my family!
Vaishali says
So happy to hear!
Cathy says
This is my 'go to' vegetarian curry. I love it. It tastes like the curries I had in Sri Lanka! I use various different vegetables that I have in, but generally keep to the vegetables suggested.
Vaishali says
So happy to hear Cathy!
Shelley Gosselin says
Made this for my meat loving hubby and vegetarian nephew. Used green bean, sweet potato, broccoli, leeks and tofu. We loved it! Took me an hour versus 30 minutes though!
Vaishali says
Hi Shelley, so happy you liked it! Whether you use fresh veggies or frozen, and prep times for different kinds of veggies, can definitely change the time needed. 🙂
Krisy says
Spectacular!!! I did not have a pre-made curry seasoning so I whipped up on fresh one real quick by toasting the spices and grinding them up. I had no curry leaves or fenugreek seeds for the curry seasoning, but it still turned out spectacularly flavorful.
I had baby red potatoes, green beans and red and orange bell pepper so used those along with the garbanzo beans.
I only eat two meals a day so have to pack a little more protein in, so I pressed and fried up some tofu seasoned just with salt, cayenne and paprika.
I will be making this often!!
Vaishali says
So happy to hear! Those are great choices for veggies to add to the curry. And love the idea of tofu in there as well. 🙂 Thanks for sharing.
Leah says
This is the best curry recipe that I’ve made!! I didn’t have cardamom & I swapped green beans for broccoli & cauliflower. It was amazing, everyone loved it!!
Vaishali says
Leah, so awesome to hear that! Happy you enjoyed the curry. 🙂
Trisha says
This was the best curry I’ve made and I’ve made a lot of curries! My husband a big meat eater also loved it and went back for 3rds. We finished it and I wanted to keep some as leftovers.
I made two changes- I didn’t actually use the cardamom because I had run out and I used broccoli and added some spinach in addition to the veg in the recipe.
Thanks for this recipe!
Vaishali says
Trisha, awesome to hear!
Melissa says
Does the nutrition information include the serving of rice or are there that many carbs in the curry itself? Thank you!
Leanne says
Daughter loves this curry & I was totally surprised when my husband came home from cricket, had 2 bowls & declared it delicious. Surprised as he is usually a lover of the meat curries more.
Brooke says
This was so delicious and easy to make! I use whatever veggies I have on hand and sometimes use noodles instead of rice to switch it up. It’s a hit every time 🙂
Sandhya says
Delicious and healthy recipe. Thanks for sharing.
Lia says
Hi
Can thia recipe be frozen?
Celine says
Made this over the past weekend for a large group of family and friends. I doubled the recipe and it was all gone in minutes! Terrific recipe, and one I'll make over and over. Thanks, Vaishali
Adam says
I make this curry at least once each week, and it always is a hit with everyone. The easiest veg curry recipe and the tastiest. Thank you.
Marie says
This is a fabulous recipe! I’ve made it 3 times, along with the Indian Style Rice with Cashews, Raisins and Tumeric, for company. A huge success?. Thank you for this recipe! Love it!
Kimber says
When do you add in the cayenne pepper?
Vaishali says
With the turmeric!
Rebecca Schuster says
The instructions don't mention chickpeas! When do you add the chickpeas?
Vaishali says
Toward the end, with the curry powder!
Anonymous says
Step 6
Anonymous says
Item 6
onesonicbite says
My husband loves real trees, and seeing that pine allergies go through the family I have a sneaking suspicion that I will eventually develop one, so I figure to let him have his fun for now. BUT when we went to the tree farm I felt less weird because the guy at the farm was talking about the different lots they had, and the one we were on were exclusively a specific species since they couldn't irrigate water to that land, and the trees were didn't need much water. Making the trees low maintenance. I rather have that land be used for growing trees that will be chopped down (and regrown) than giant cookie cutter homes. But then again, I am not sure how other types of Christmas trees are grown and what they are like, I know the kind we got aren't very popular since the branches aren't as sturdy as fake trees.
Chrissy says
This time of year in NYC, there are people selling live Christmas trees on the streets and as it gets closer to Christmas it does make me a little sad to see the ones that are still left and may have been cut down for no reason. I am plenty happy with our fake tree.
wisteria7 says
This dish has everything I love in life (for food)