This easy vegan traditional vegetable curry recipe is so easy and simple to cook.
Yet tastes amazing and is my family’s favourite curry to date. We have it at least once every few weeks and never get tired of it.
This curry is just a really tasty simple curry that’s ideal for busy families.
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The basic ingredients are peanut butter, onion, garlic, celery, carrot, curry powder, garam masala, creamed coconut and vegetable stock.
Chuck in a load of your favourite vegetables and that’s it. I tend to use broccoli, sweet potato, frozen peas and sweetcorn as my kids prefer that combination .
If your allergic to nuts or just don’t like peanut butter you could sub out the peanut butter for an extra wedge of creamed coconut. Or perhaps some sunflower seed butter.
A block of creamed coconut is much cheaper than a can of coconut milk and keeps well in the fridge for a few months. And a block should be enough for 3-4 curries. Besides the creamed coconut thickens up the sauce.
However if you can’t access any creamed coconut try a 1/4 cup of desiccated coconut either as is or whizzed to a fine powder using a blender or a nut/coffee bean grinder. Often blenders come with a little grinder attachment.
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.
Easy vegan Vegetable Curry Recipe
Ideal for meal prepping. Prepare a double batch and freeze portions for speedy future meals.
Serve with your favourite rice, cauliflower rice, naan bread, potato chips, or even noodles.
Or use as a baked potato filling.
- Skillet/Sauté pan/deep frying pan with a lid. Or use a large heat-proof plate to cover.
- 1 medium onion fine chopped
- 2 medium carrot chopped into small dice
- 2 sticks celery about 3/4 cup. fine chopped.
- 4 cloves garlic Add a few more cloves if liked. Or use 1 tbsp garlic powder.
- 1 tbsp curry powder I use a mild curry powder. If you prefer a hotter curry used medium or hot curry powder. My kids would never forgive me if I used anything other than mild or medium.
- 60 grams peanut butter 1/4 cup. Alternatively use cashew, almond or sunflower seed butter.
- 850 ml vegetable stock 3 cups.
- 2 tsp garam masala
- 300 grams broccoli about 3 cups or 1 head of broccoli chopped into florets.
- 360 grams sweet potato about 3-4 cups chopped into chunky bite sized pieces.
- 130 grams frozen peas 1 cup
- 130 grams frozen sweetcorn 1 cup
- 1 can butterbeans optional. 400g/14oz can drained.
- 50 grams creamed coconut about 3-4 tbsp.
To sauté vegetables:
- 250 ml vegetable stock or 1 tbsp vegetable oil
- Over a medium heat sauté the onion, garlic, carrot and celery in 250ml/1 cup of vegetable stock or 1 tbsp of vegetable oil, for about 10 minutes. Cover your pan with a lid and stir a few times to prevent sticking.
- Add the curry powder, peanut butter and 850ml of vegetable stock and mix well to incorporate the peanut butter.Add the sweet potato.
- Simmer for around 10 minutes with the lid on the pan.
- Begin to prepare any sides you may be serving with your curry.
- 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 if using.Stir well . Push the broccoli down into the sauce.
- Simmer for about 10 minutes. Mix the broccoli a few times so that it can cook through.
- 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.
- Stir through the garam masala. Check the seasoning and add some salt and pepper to taste.
- Topped with your garnishes garnishes and serve with your accompaniments.
***Please note: In the UK a 1 cup measurement equals 250ml of liquid***
The following nutritional data is for guidance only and is not a strict calculation as ingredients vary.Prepared one of my recipes? Snapped a photo for social media? Tag us! @traditionalplantbasedcooking #traditionalplantbasedcooking
Easy Vegan Vegetable Curry Recipe Notes
- Vegetable curry will keep fresh, covered, in the fridge for up to 3 days.
- Freeze portions for quick future meals. Ideal for batch prepping.
- Spinach can be added just before serving as it will wilt and cook in seconds.
- Kale, spring greens, turnip greens, collard greens, etc can all be added about 8 minutes before the end of cooking time.
- Serve your curry with some broccoli or cauliflower rice. Simply spread out your cauliflower rice on a baking tray and roast at 180 Fan/200 Celsius/400 Fahrenheit/Gas 6 for 25-30 minutes until it looks nice and toasted. Give it a stir half way for even browning. If you don’t have a food processor to chop the cauliflower into rice try using a cheese grater or a sharp knife! Broccoli rice can be cooked using these same methods.
- Homemade chips or wedges are a tasty accompaniment because who doesn’t love chips and curry sauce?
- To prepare oil-less wedges simply chop your potatoes and add some seasoning, such as garlic powder, paprika, potato seasoning blend, etc.. Roast on a baking tray at 180 Fan/200 Celsius/400 Fahrenheit/Gas 6. For about 25-45 minutes, depending on how thick your wedges are, until brown, crispy and soft. Its that easy.
- These 3 ingredient vegan flatbreads are perfect with this vegetable curry and are my kids absolute favourite.
Can’t find creamed coconut? I have purchased creamed coconut from Amazon UK at competitive prices and with a bulk buy saving. Creamed coconut tends to have a great shelf-life date:
Optional garnishes for easy vegan vegetable curry:
- red chillies, fine sliced and seeds removed, although my kids would run away if I did this to their curry!
- a grinding of red chilli flakes for those who love more heat in their curry!
- a grinding of cracked black pepper. I always add this as studies have shown that the benefits of turmeric (its in the curry powder) are more easily absorbed by our body if it is accompanied by black pepper.
- spring onions, fine sliced diagonally
- small bunch of fresh coriander, chopped and sprinkled on top or mixed through
- my kids favourite is a scattering of chopped cashew nuts
- a dollop of mango chutney, my personal favourite!
- A scoop of plant-based mayonnaise for the rice.
Got some leftover easy vegan vegetable curry?
My family enjoys leftovers on toast for lunch the next day.
My son particularly loves curry toasties or tortilla wraps with some melted plant-based vegan cheese.
More delicious plant-based vegan meal ideas:
Vegan Traditional Coronation ‘Chicken’ Chickpeas and Kidney Beans Sandwich Wrap ideal for lunch or with homemade chips for dinner.
Really Tasty Vegan Tofu In A Sweet Peanut Sauce. If you’ve never tried tofu then this dish is highly recommended. It will convert you!