This Vegan Vegetable Curry recipe is the best as it is so easy, simple, and fuss-free and is packed with delicious traditional curry flavours. 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 labels are perfect for this family favourite curry.
This vegetable curry is one of the best vegan and vegetarian curries as it is easily adapted to whatever veggies you have to hand. We have even added bendy carrots and celery that was languishing at the back-of-the-fridge and they have been revived within the curry! It's great for quick midweek meals and even better for batch cooking and freezing, as the flavours just get better as it's stored.
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Origins of Curry
Meals prepared with a variety of ground up spices known as curries have been around for thousands of years and originate in Ancient India. Curry was first termed ''Kari'' by the Tamil people. ''Kari'' translates to mean 'relish for rice' or 'sauce' so curry was a tasty accompaniment for the staple rice.
Curries in India are traditionally prepared with a variety of vegetables, pulses, legumes, and depending on the region possibly some meat, fish, or seafood - although many Indian regions are vegetarian. Coconut milk or cream, yogurt, tomato paste, ghee, butter and stock or broth are all common additions along with various spices such as coriander, chilli, cumin, cardamon, cloves, cinnamon, peppercorns, and curry leaves.
Curry powder is a blend of different spices and surprisingly it is not actually an Indian invention as authentic Indian curries grind each whole spice into a powder just before using, and so tend not to actually use a ready-made curry powder. 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.
Our family vegan curry
Although we are a Scottish family we could never imagine life without home-made curries as the spices are just so delicious when cooked with vegetables, beans, and lentils. The aromas that are produced when a curry is bubbling away is just amazing and they are especially wonderful when the curry powder or spices are added to the hot pan.
The basic ingredients for our 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 or take-outs.
Chuck in a load of your favourite vegetables and cook everything up and that's all there is to it. We just use whatever veggies we happen to have in the fridge or freezer so we don't usually plan the curry in advance. Although we do particually enjoy sweet potato or white potatoes, broccoli, and sweetcorn added to the curry as our kids like those best.
If your allergic to nuts or just don't like peanut butter you could sub out the peanut butter for an extra tablespoon or two of creamed coconut. Or perhaps use some sunflower seed butter although we have never tested our curry recipe with this type of seed butter. Almond or cashew butter would also work just as well.
We 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 2-4 curries and it just works beautifully to thicken up the curry and provide delicious creaminess.
However, the coconut is not essential as we often prepare this curry coconut-free and find that it is just as good. Also, this curry can be prepare as oil-free or add-fat free which is what we often do, and it makes absolutely no difference to the flavour.
So if you enjoy curries do try our family favourite recipe which is perfect for vegans, vegetarians, plant-based diets, dairy allergies, flexitarians and just anyone who wants to eat more vegetables!
This vegetable curry recipe is the perfect recipe for reducing food waste as it's so good for using up leftover cooked vegetables. Frozen vegetables work well too. As do slightly wilted vegetables lurking around the fridge! Also reduced vegetables from the bargain bucket of the supermarket are perfect, they will be given a new lease of life within the rich curry sauce.
Ingredients
The ingredients you will need for this recipe are onions, carrots, celery, garlic, curry powder, garam masala, peanut butter [or a seed butter or alternative], vegetable stock, and creamed coconut which all provide the basis for the tasty curry sauce. You will also need salt and pepper to taste.
The main vegetables you will need depend on your preferences but for this recipe we use - sweet potato, broccoli, frozen peas, frozen sweetcorn, and a can of cooked butterbeans [lima beans].
For garnish we like to add chopped fresh coriander [cilantro] and some flaked almonds or crushed peanuts.
To serve we like ordinary white rice but basmati rice or wholegrain varieties are just as nice. Our kids who are always extra hungry love some naan bread with their curry.
How to prepare
Step 1: Our recipe begins with gently boiling the diced carrot, celery, onion and garlic in some vegetable broth until soft but alternatively, the diced veggies can be cooked in a little coconut oil or ordinary oil. This curry recipe is perfect for an oil-free curry as it is packed with flavour without it.
Step 2: Once the diced veggies are soft, the curry powder is stirred through before the peanut butter and vegetable stock are added.
Step 3: Once the ingredients are well mixed the sweet potato chunks are added followed by the creamed coconut, cooked butterbeans, peas, sweetcorn and broccoli.
Step 4: The vegetables are cooked until softened, and the sauce is checked for seasoning with salt and pepper added to taste. The garam masala powder is stirred through at the end of cooking.
Step 5: To garnish we add chopped fresh coriander [cilantro] and some toasted almond flakes sprinkled over the finished curry, as well as a side of basmati or plain rice. Our kids always want naan breads or home-made flat breads as they are always hungry!
Recipe notes
Storage
Leftovers can be stored within a covered container in the refrigerator for up to 3 days. Or frozen for 2-3 months. Thaw within the refrigerator, before reheating.
Reheating
Leftovers can be reheated in a non-stick pan by bringing to a simmer, and heating for 3-4 minutes until piping hot. Add an extra splash of vegetable stock or coconut milk to loosen the sauce if necessary.
Or reheat the leftover curry using a microwave, by placing into a microwave safe bowl and heat for 1 minute, stir, then continue heating for a few minutes or until piping hot. It's important to stir a few times while reheating in a microwave to prevent cold spots which is where a part of the food does not get reheated.
FAQ'S
Yes. It is easy to prepare this recipe as gluten-free with a few changes. First, ensure that your vegetable stock is certified gluten-free, and lastly check that your curry powder and garam masala does not have added ingredients that may contain gluten.
Yes, if preferred you can omit the creamed coconut and perhaps add a small amount of coconut milk to the sauce if liked.
We have prepared this curry minus the coconut and it is still delicious although you may have to reduce the amount of vegetable stock added as the creamed coconut helps to thicken up the sauce.
If you do omit the creamed coconut and you find that the curry is too thin at the end of cooking it can be thickened up with a cornflour [cornstarch] slurry which is a paste made with 1-2 tablespoons of cornflour and the same amount of water. Slowly drizzle this into the curry sauce, stirring well, and cook for a few minutes and the sauce will thicken. Add more cornflour slurry as required until the sauce is at your desired thickness.
Yes, feel free to substitute any of the vegetables and use a different bean if preferred, although do try and use the carrot, onion, celery and garlic, as those contribute to the curry sauce flavour. Of course, if you are allergic to celery then omit that and use more of the other vegetables.
You can also switch out the peanut butter for cashew or almond nut butter, but if you require a nut-free curry then go for a sunflower seed butter or a peanut butter alternative such as WOWBUTTER soya spread.
Another substitution you can make is to use any curry powder you like. We like to use a Madras curry powder which comes in various heat levels so choose what suits best, or a different curry powder such as Tikka Masala curry powder, Jamaican curry powder, Tandoori curry powder, etc. Of course your curry will taste different from our recipe depending on the curry powder you select.
We like to use butterbeans for this curry but we often replace those with chickpeas, haricot beans [navy beans], jackfruit, tofu, seitan, vegan Quorn pieces, etc.
We tend to always use a Madras curry powder for this curry recipe usually the Rajah Hot or Mild Madras Curry powders or the East End Madras Curry Powder which can be found in many UK supermarkets as well as online retailers.
Yes, this curry is easily adaptable so you can choose to add some of this or some of that especially extra vegetables. Here is a few ideas:
* Add a few cups of spinach just before serving as the leaves will wilt and cook in seconds.
* Add chopped kale, spring greens, collard greens, chard, etc about 8-10 minutes before the end of cooking time.
* Shred, grate or fine dice about an inch piece of fresh ginger and cook along with the diced onions, garlic, carrots, and celery.
* Add a few curry leaves to the sauce as it cooks.
To keep it simple we like to have rice with curry but we have used couscous during those extra busy times as couscous only requires covering in boiling water and steeping for about 10 minutes. Other sides are naan bread, roti, vegan-friendly Asian crackers, mango chutney, onion pickle, or a simple raita prepared by mixing diced cucumber with vegan yogurt.
Other curry sides that our family enjoys are:
1: Broccoli or cauliflower rice:
* Using a food processor pulse the veggies to create small pieces similar to rice or do it by hand with a cheese grater or just a sharp knife (chop into tiny pieces).
* Next spread out your veggie rice on a baking tray and roast at 180 Fan/ 200 Celsius/ 400 Fahrenheit/ Gas 6 for 25-30 minutes.
* The rice is ready when it looks nice and toasted. Give it a stir half way through cooking for even browning.
2: Potato chips, fries or potato wedges:
* To prepare oil-free potato wedges simply chop your potatoes and add some seasoning such as garlic powder, paprika, potato seasoning blend, garam masala, curry powder, etc.
*Although, you can use 1-2 tablespoons of oil if preferred - adjust the quantity depending on how many wedges you are cooking.
* Roast on a baking tray at 180 Fan/200 Celsius/400 Fahrenheit/Gas6 for about 25-40 minutes, depending on how thick the wedges are. Flip over half way through roasting.
* The wedges are ready when they are golden, crispy and soft.
* Alternatively, cook the potatoes using an air-fryer.
Leftover vegetable curry can be used as a filling for delicious vegetable curry pasties which are really easy to prepare especially if you use shop bought puff pastry. A pastie is similar to a hand pie. If you add pumpkin to the curry recipe you can prepare pumpkin pasties which will make any Harry Potter fans in your family very happy!
More vegan curry recipes
Our family absolutely love curries so we frequently have a home-made curry on the go, or batch cooked in the freezer for a quick meal, or leftovers in the fridge developing even more tasty flavours.
Reheated leftover curry served over a slice of toasted bread is perfect for next-days lunch. We have even enjoyed curry cheese toasties or used the leftovers for curry pasties or individual hand pies.
A few of our family favourite curries is this Vegan Mango 'chicken' Curry and this Slow Cooker Red Thai Curry which is so convent and ideal for easy mid-week meals as well as at home fake-away meal. We are also enjoying this Vegan Thai 'beef' Curry which is also a slow cooker gem.
And for a side curry dish or a main curry meal this Aloo Gobi which is a Cauliflower and Potato Curry is very easy to prepare and packed with tasty flavour.
***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***
📖 Recipe
The Best Vegan Vegetable Curry!
Equipment
- Non-stick skillet or a deep fry [saute] pan or similar with a lid
Ingredients
To sauté vegetables:
- 250 millilitres vegetable stock [or 1 tablespoon olive oil or coconut oil]
Curry:
- 1 medium onion [diced small]
- 2 medium carrots [diced small]
- 2 sticks celery [diced small]
- 4 cloves garlic [fine diced or minced, use more if liked]
- 1 tablespoon Madras curry powder [use mild, medium or hot varieties to taste]
- 360 grams sweet potato [chopped into chunky sized pieces]
- 60 grams peanut butter [alternatively use cashew, almond or nut free sunflower seed butter or WOWBUTTER soya spread]
- 850 millilitres vegetable stock
- 50 grams creamed coconut block
- 300 grams broccoli [1 small head of broccoli chopped into florets]
- 130 grams frozen peas
- 130 grams frozen sweetcorn
- 1 can butterbeans [400g/14oz can drained, or 240g cooked beans, or replace with any other bean]
- 2 teaspoons garam masala powder
To Garnish, optional
- 10 grams coriander[cilantro] [chopped]
- 20 grams flaked almonds [or broken cashew or peanuts, for extra flavour toast the nuts in a dry non-stick fry pan/skillet until golden]
Instructions
Sauté diced veggies:
- Over a medium heat sauté the onion, garlic, carrot and celery in the vegetable stock for about 8 minutes or until the veggies soften. Cover your pan with a lid and stir a few times to prevent sticking. Add a few tablespoons of extra stock as required.Alternatively saute over a low-medium heat for 5 minutes in olive or coconut oil, stirring frequently.250 millilitres vegetable stock, 1 medium onion, 2 medium carrots, 2 sticks celery, 4 cloves garlic
Prepare the rest of the curry:
- To the sautéed diced veggies stir through the curry powder.1 tablespoon Madras curry powder, 60 grams peanut butter, 850 millilitres vegetable stock, 360 grams sweet potato
- Next, stir through the peanut butter and vegetable stock mixing well to incorporate the peanut butter.
- Add the sweet potato and place a lid over the pan.
- Gently boil for around 10 minutes.
- Meanwhile begin to prepare any accompaniments such as rice.
- Remove the pan 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.50 grams creamed coconut block, 300 grams broccoli, 130 grams frozen peas, 130 grams frozen sweetcorn, 1 can butterbeans
- Add the broccoli, sweetcorn, peas and butterbeans. Stir well and push the broccoli down into the sauce.
- Gently boil 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.
- Check the seasoning and add salt and pepper to taste.2 teaspoons garam masala powder
- To finish, stir through the garam masala.
Garnish:
- If using scatter the coriander and flaked almonds over each serving. Enjoy with your chosen accompaniments.10 grams coriander[cilantro], 20 grams flaked almonds
Notes
- The following nutritional data is for guidance only and is not a strict calculation as ingredients vary.
- Nutritional info does not include the optional garnishes.
- Leftovers will keep fresh in the fridge for 3 days, within a covered container.
- Or frozen for 2-3 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 fun lunch use leftover curry as a grilled vegan cheese toasties filling or use leftover curry as a pastie or hand pie filling. If you have any Harry Potter fans in your family they will love a curry pastie especially if you have added pumpkin to the vegetable curry. By the way pumpkin, squash, or vegetable marrow added to this curry recipe is very nice indeed.
Nutrition
Comments
Prepared our Vegan Vegetable Curry recipe? We would love to know how you got on with the recipe so do drop us a comment below and click the star ratings. Your feedback is very much appreciated as it helps us to know which recipes are working and which are not. Thanks so much! All the best, Jacq x
Jim says
Don’t appreciate being locked on your website, when I try to return to the internet I’m returned to your home page.
Jacq says
Hello Jim, Thank you for your feedback. I'm sorry to hear about the inconvenience. I’ve tested the site and noticed that sometimes the back button needs to be clicked twice to leave. I’ll look into what might be causing this and work on fixing it. I appreciate you bringing it to my attention.
Jacq says
Hello Jim, just to update you: I’ve investigated the problem and made some adjustments, and everything seems to be working as expected now.
It’s possible the issue was related to cached data. If you’re still experiencing the problem, I’d recommend clearing your browser’s cache and trying again. If it persists, please don’t hesitate to let me know which device or browser you’re using, and I’ll look into it further.
Thank you for your patience, and I really appreciate you bringing this to my attention!