This easy Mixed Vegetable Curry is ready in about 30 minutes, including prep time. Fresh vegetables, sweet potatoes, chickpeas, and curry spices are simmered together in coconut milk. You’ll have this delicious and easy vegan curry on the table in a snap!
This simple recipe for easy vegetable curry that is totally customizable and versatile. Honestly, you can use pretty much any vegetables you have on hand in your refrigerator. Kids don’t like broccoli? Swap out the broccoli and opt for cauliflower instead.
I’ve always had good results using this particular vegan curry sauce recipe, regardless of the veggies I toss into my pan with it.
This mixed vegetable curry makes a great weeknight meal. I’ve broken this recipe down into just a few simple steps so you can have dinner on the table in 30 minutes or less!
Pro tip: We’ve used this recipe as one of our church-wide 21 day Daniel Fast dinner recipes, and it also fits as one of Dr. Joel Fuhrman’s nutritarian recipes if you water sauté the onions instead of using oil.
What To Serve With Mixed Vegetable Curry
We serve this alongside quinoa, but you can also use rice if that’s what you prefer.
Sometimes we ladle the curry over the quinoa, and sometimes we stir a heaping spoon of cooked quinoa into the pot when everything’s done cooking — kind of like a quinoa curry.
This is the quinoa we use. For extra flavor, we simmer it in vegetable broth instead of water.
The Best Easy Vegan Curry Sauce
My husband’s family (from the West Indies) has shown me how to make their family’s favorite curry sauce recipe. This vegan curry sauce is my personal spin on their recipe: it’s light-tasting and quick to make. Busy mom win!
While I love just about any curry sauce, this one takes center stage by simmering together coconut milk, tomato sauce, turmeric, and curry powder. If you like more spice, simply amp up the curry powder.
Switching Up The Protein
We add chickpeas for protein, but you can also use tofu.
For canned chickpeas, drain and rinse before adding to the pot. The recipe calls for two cans of chickpeas, and that’s what you see in our pictures here, but we often just use one can. If you do this, add a few more veggies.
If using tofu, prepare according to package directions, then mix it in during the last couple minutes of cooking.
If you have meat eaters in the family, you can easily add some shredded cooked chicken in the last few minutes of cooking, too. The options are endless!
Easy Mixed Vegetable Curry
This easy Mixed Vegetable Curry is ready in about 30 minutes, including prep time. Fresh vegetables, sweet potatoes, chickpeas, and curry spices are simmered together in coconut milk. You'll have this delicious and easy vegan curry on the table in a snap!
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, finely chopped
- 2 cups broccoli florets, cut into 1-2" pieces
- 2 - 15 oz cans chickpeas, drained and rinsed
- 1 medium sweet potato, peeled and chopped into 1" cubes
- 1 red bell pepper, chopped into 1" pieces
- 15 oz can coconut milk
- 8 oz can tomato sauce
- 3/4 cup water
- 1/2 tablespoon turmeric
- 1 tablespoon curry powder
- 1 teaspoon salt
- In two tablespoons oil, cook onion, garlic, and ginger until slightly softened.
- Add sweet potatoes, broccoli, red bell pepper, and chickpeas. Stir to combine, and let cook for 2-3 minutes.
- Add remaining ingredients and stir well to combine. Partially cover and let simmer, stirring occasionally, for 18-20 minutes, until broccoli and sweet potatoes are tender.
- Remove from heat and serve over rice or quinoa. I like using Earthly Choice Quinoa.
If you like your food spicy, increase the curry powder, or use a spicy curry powder.
If two cans of chickpeas seems like too much, you can also just use one can of chickpeas. We do this often, and just add another cup of veggies that we have on hand.
You can also swap out the broccoli for cauliflower.
If serving with quinoa, remember to rinse your quinoa before cooking. I like Earthly Choice Quinoa.
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Amount Per Serving: Calories: 428Total Fat: 19gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 1086mgCarbohydrates: 53gFiber: 15gSugar: 11gProtein: 16g
This data is estimate only.
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