Easy Vegan Vegetable Curry Recipe

This easy vegan traditional vegetable curry recipe is so easy and simple to cook yet tastes amazing.

This curry is just so versatile and budget-friendly as any veggies you have to hand can be chucked in.

Especially any veggies that you can find with reduced stickers or labels are perfect for this easy veggie curry recipe.

Quick Origins of Curry

Dishes made with a variety of ground up spices known as curries have been around for thousands of years and originate in Ancient India. Curry was actually termed kari by the Tamil people.

Curry powder is a blend of different spices and is not actually an Indian invention. Authentic Indian curries grind each spice into a powder and tend not to actually use a ready-made curry powder.

Curries in India are traditionally prepared with a variety of meats as well as vegetables and pulses. Coconut milk or cream, yogurt, tomato paste, ghee, butter and stock are all common additions along with various spices, peppercorns, and curry leaves.

During the 18th Century the British East India Company, who traded with the Tamil people, developed curry powder as a convenient way to introduce curries to western societies.

Curry powder was brought back to Britain and by the late 1700s curries were on the menu in many restaurants with the first curry eating establishment founded in 1810 London.

I can't imagine life without curries as they bring countless interesting and creative flavours and textures. The aromas that are produced when your curry is bubbling away is just amazing.

Vegan Veggie Curry

The basic ingredients for this easy veggie curry sauce is peanut butter, onion, garlic, celery, carrot, curry powder, garam masala, creamed coconut and vegetable stock. All these flavours work together to provide a traditional curry sauce similar to the ones popular at British chip shops.

Chuck in a load of your favourite vegetables and cook everything up and that's all there is to it. I simply use whatever veggies I happen to have in my fridge or freezer. Although sweet potato, frozen peas and corn are generally a must as my kids love them.

If your allergic to nuts or just don't like peanut butter you could sub out the peanut butter for an extra tablespoon of creamed coconut. Or perhaps use some sunflower seed butter although I have never tested this curry with this type of seed butter.

I generally add creamed coconut to this veggie curry as a block is much cheaper than a can of coconut milk and the remaining creamed coconut keeps well in the fridge for a few months. A creamed coconut block should be enough for 3-4 curries and it just works beautifully to thicken up the curry and provide delicious creaminess.

However if you can't access any creamed coconut try subbing it for a ¼ cup of desiccated coconut either as it is or whizz the coconut to a fine powder using a blender or a nut/coffee bean grinder. I have used desiccated coconut a few times and it works perfectly well.

This easy vegan vegetable curry is the perfect dish for using up leftover cooked vegetables. Frozen vegetables work well too. As do slightly wilted vegetables lurking around the fridge! And reduced vegetables from the bargain bucket of the supermarket are perfect.

Recipe Notes And FAQS

More Delicious Vegan Family Meal Ideas:

Rice-A-Roni (with kidney beans and bell peppers)

One-Pot American Goulash

Cabbage and Noodles (Polish Haluski)

Smoked Tofu Curried Rice Kedgeree

Vegan Sausage Pasta

Easy Vegan Vegetable Curry

Print Recipe

Easy vegan vegetable curry is an ideal midweek family meal for those busy days when you need delicious and nutritious meals.

So full of flavour this curry is our family favourite and we always switch up the veggies depending on what we have in the fridge.

Course Dinner, Lunch, Main Course

Cuisine Asian inspired, British

Prep Time 20 mins

Cook Time 45 mins

Total Time 1 hr 5 mins

Servings 4 servings

Calories 456

Author Jacq

Equipment

• Skillet/Sauté pan/deep frying pan with lid.

Ingredients

To sauté vegetables:

• 250 millilitres vegetable stock or 1 tablespoon olive oil or coconut oil

Curry:

• 1 medium onion diced
• 2 medium carrots chopped into small dice
• 2 sticks celery diced
• 4 cloves garlic Add a few more cloves if liked.
• 1 tablespoon curry powder use mild, medium or hot variety to taste
• 60 grams peanut butter Alternatively use cashew, almond or sunflower seed butter.
• 850 millilitres vegetable stock
• 2 teaspoons garam masala
• 300 grams broccoli 1 head of broccoli chopped into florets
• 360 grams sweet potato chopped into chunky bite sized pieces
• 130 grams frozen peas
• 130 grams frozen sweetcorn
• 1 can butterbeans 400g/14oz can drained, 240g cooked beans, replace with any other bean
• 50 grams creamed coconut block

To Garnish, optional

• 10 grams coriander/cilantro chopped
• 20 grams flaked almonds or broken cashew or peanut pieces

To Serve, optional

• 250 grams basmati rice cooked according to packet instructions

Metric - US Customary

Instructions

Sauté:

• Over a medium heat sauté the onion, garlic, carrot and celery in 250ml (1 cup) of vegetable stock or 1 tablespoon of olive oil or coconut oil for about 8 minutes.

  Cover your pan with a lid and stir a few times to prevent sticking. Add a few tablespoons of extra stock as required. (if using oil don't cover the pan)

Prepare the rest of the curry:

• To the sautéed veggies add the curry powder, peanut butter and 850ml (3 ½ cups) of vegetable stock and mix well to incorporate the peanut butter.

  Tip in the sweet potato and add a lid to the pan.
• Simmer for around 10 minutes.

Meanwhile begin to prepare any accompaniments such as rice

• Remove the lid and add the creamed coconut. It will melt as it heats so give the sauce a stir every now and again to help mix the coconut through.

  Add the broccoli, sweetcorn, peas and butterbeans.

  Stir well and push the broccoli down into the sauce.
• Simmer for about 10 minutes. Mix the broccoli a few times so that it can cook through on all sides.
• The sauce may look thin but it will thicken up once off the heat and it begins to cool.

  Although if somehow your sauce is too thick for your liking just add a little extra vegetable stock.
• Once the sweet potato and broccoli are fork tender add the garam masala and mix well.

  Check the seasoning and add salt and pepper to taste.

Garnish and serve

• Scatter coriander/cilantro and chopped nuts if using over each serving.

  Serve with your chosen accompaniments.

Notes

 

• The following nutritional data is for guidance only and is not a strict calculation as ingredients vary. 
• Nutritional info does not include the rice but does include the coriander and nut garnish
• For a lower sodium curry use a vegan stock that has less added salt.
• Leftovers will keep fresh in the fridge for 3 days, within a covered container.
• Or frozen for 4-6 months. Defrost before reheating.
• Reheat by adding to a skillet or pan, and bring to a simmer for 3-4 minutes until everything is heated through. A little extra veggie stock may be required to loosen up the sauce.
• A scoop of reheated curry leftovers is so tasty served over a slice of toasted bread or with a leftover naan or flatbread for next days lunch. 
• For a creative lunch use leftover curry as a grilled vegan cheese toastie filling. My kids especially love these for lunch.

Nutrition

Calories: 456kcal | Carbohydrates: 61g | Protein: 16g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 1516mg | Potassium: 1246mg | Fiber: 14g | Sugar: 14g | Vitamin A: 22363IU | Vitamin C: 81mg | Calcium: 146mg | Iron: 4mg