A warm dish, with aromatic spices, hearty vegetables and packed with plant based protein. The best part? This easy vegan curry can be made in less than 30 minutes with ingredients you probably already have on hand.
This easy vegan curry is perfect for anyone who looks in the fridge at 6pm and doesn't know what to eat (me lol). I love a good quick dinner that is not only easy to make, but also doesn't require a trip to the grocery store. This easy curry is sure to be a staple in any busy households lives.
When I was in university majority of my dinners would 'throw everything in a pan and call it stir fry' type of meal. Don't get me wrong I love a good meal that takes time, love and attention. But I also just don't always have the patience for it. I'm someone that gets HANGRY, so when it's 6pm and I still don't know whats for dinner I'll take whatever I can get.
Once I got home from school I realized not everyone likes a bunch of veggies thrown into a pan mixed with salsa for every meal. Who knew? The problem was my family still wasn't very good at planning meals out in advance (but who is!). So that's when I had to start getting creative with the easy weeknight dinners. Hence why majority of my dinner recipes can be made in 30 minutes or less (like this tofu alfredo).
This easy vegan curry quickly became a staple in my house and it's significantly decreased the 'what's for dinner' question gets asked.
Why This Recipe Is Dietitian Approved
- One pan meal. Everything cooks in one skillet which keeps dinner simple, fast, and realistic for busy weeknights.
- Perfect for Meatless Monday. A satisfying plant-based option that still feels hearty and comforting without missing the protein.
- Higher in fiber and perfect to clean out the fridge. Load it up with whatever vegetables you already have at home to boost fiber, reduce food waste, and keep it budget friendly.
Easy Vegan Curry Recipe
Ingredients
Vegetables. My favourite part about this simple vegan chickpea curry is how customizable it is. I wrote the recipe using the vegetables I most commonly use such as zucchini, carrots, and onion. Feel free to use whatever you have on hand!
Chickpeas. I love chickpeas in curry. It's a plant-based protein source that helps keep me full. If you're not vegan or vegetarian and are wanting to use a different protein source, feel free to use chicken or shrimp!
Coconut Milk. I have used both light and full-fat coconut milk in this curry. A light coconut milk will create a less thick curry. Whereas a full-fat coconut milk will create a thicker, heartier curry. The choice is up to you!
Spices. A blend of cumin, turmeric, ginger and paprika creating the most aromatic and tasty curry. As with majority of my dinner recipes the spice amounts in my recipes are guidelines. You can customize the amounts of the spices based on your taste and spice preference!
Curry Paste. The secret to this easy curry! I use this red curry paste. I typically will just buy a little jar and keep it on hand in the fridge so I can easily whip up this curry whenever I want!
Instructions
- In a large pan over medium heat, saute the onion in olive oil and spices (I use the spice measurements as a base and adjust them as needed).
- Once the onions are soft, add in the carrots and cook until soft.
- After a few minutes add in the red curry paste and stir to combine.
- Add in the coconut milk, vegetable broth, the rest of the vegetables and the chickpeas and stir.
- Bring the heat to high and bring curry to a boil. Once boiling, lower the heat to a simmer and cook for about 20 minutes with the lid on, while stirring periodically (this helps to thicken the curry).
- Cook until thick and continue to add spices as needed. Before serving drizzle with some fresh lime juice is desired.
- Serve over fluffy quinoa or rice.
Substitutions and Variations
To make gluten-free: This recipe is naturally gluten free!
To make dairy-free: This recipe is naturally dairy free!
To make nut-free: This recipe is naturally nut free!
I love a good weeknight curry recipe because they are SO easy to customize! Feel free to use whatever you have on hand! I typically like to use heartier vegetables like cauliflower, carrots, or bell peppers however the choice is yours!
Equipment
Storage
These easy vegan curry can be stored in an airtight container in the fridge for up to 4-5 days. To reheat portion into a microwave safe bowl and heat.
For longer storage: portion the curry into freezer safe glass containers and freeze for up to 3 months. Defrost in the fridge overnight before reheating
Top Tips for Success
Currys can be highly dependent on the preferences of the consumer- if you like a spicier curry add more red curry paste. If you like a tangier curry add more lime juice (or even some lemongrass paste), if you like a creamier curry- ensure you are using full fat coconut milk!
Frequently Asked Questions
Absolutely! If you do add meat such as cooked chicken, or cooked shrimp this recipe will no longer be vegan friendly though!
To keep this meal vegan friendly I recommend adding some crispy tofu into the pan once all the vegetables are cooked!
More Easy Vegan Recipes
If you liked this easy vegan curry, try these recipes:
- Air Fryer Stuffed Peppers
- Chickpea and Spinach Curry
- Air Fryer Buffalo Tofu
- Sticky Orange Tofu
- Easy Weeknight Tofu Satay Stir Fry
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this easy vegan curry, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Easy Vegan Curry
Ingredients
- 1 yellow onion chopped
- 1 cup carrots chopped
- 1 cup cauliflower florets
- 1 zucchini sliced
- 1 can (425 g) chickpeas rinsed and drained
- 1 can (399 ml) coconut milk *full fat, will make for a creamier curry, but light works as well
- ½ cup vegetable broth
- 2 tablespoon red curry paste
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon ground paprika
- sea salt to taste
- lime juice to taste, optional
Instructions
- In a large pan over medium heat, saute the onion in olive oil and spices (I use the spice measurements as a base and adjust them as needed)
- Once the onions are soft, add in the carrots and cook until soft
- After a few minutes add in the red curry paste and stir to combine
- Add in the coconut milk, vegetable broth, the rest of the vegetables and the chickpeas and stir. Bring the heat to high and bring curry to a boil
- Once boiling, lower the heat to a simmer and cook for about 20 minutes with the lid on, while stirring periodically (this helps to thicken the curry)
- Cook until thick and continue to add spices as needed. Before serving drizzle with some fresh lime juice is desired.
- Serve over fluffy quinoa or rice.
Quinn says
This dish is so easy to follow! We used it to make curry for the very first time, and it was a hit! I love that you can adjust the spice level to your preference.