This easy vegan curry is a creamy, vegetable-forward meal that’s ideal for using up whatever’s left in the fridge. Ready in about 30 minutes and made in one pot, it’s a reliable weeknight favorite that’s both flexible and satisfying.
Why you’ll love this family favorite recipe!
Over time I’ve stopped stressing about last-minute dinners by relying on a rotation of quick, often one-pan meals that adapt to what I have on hand. This curry joins a lineup of go-to recipes like tofu coconut curry and simple stir-fries: it’s forgiving, quick, and packed with flavor.
Drawing inspiration from both Indian and Thai flavors, this recipe blends warm Indian spices and curry powder with creamy coconut milk, aromatic lemongrass, and a mix of vegetables. The result is a rich coconut vegetable curry that can remind you of Massaman-style dishes, but the beauty is in its flexibility: swap the curry paste or powder and the vegetables based on what you have available for a nutritious, budget-friendly meal.
If you enjoy curries, you may also like other simple plant-based curries—whether you prefer Thai-style pastes or Indian spice blends, this template is easy to adjust.
Ingredient Notes
See the recipe card below for the full ingredient list and exact quantities. A few important notes:
- Curry powder or paste: This version uses an Indian-style curry powder and spice blend, but you can easily use Thai red, yellow, or massaman curry paste instead. Keep in mind that spice level and flavor profile will change depending on what you choose.
If you’re using a store-bought Thai curry paste and need the recipe to be vegan, check the ingredients—some pastes contain shrimp paste.
Recipe Variations and Add-Ins
This coconut vegetable curry is extremely adaptable. Here are some ways to vary it:
- Thai-style: Use a Thai curry paste (red, yellow, or green), reduce the dry spices, and add fresh aromatics such as ginger, lime juice, and a touch of brown sugar. Finish with cilantro or Thai basil.
- Indian-style: Omit lemongrass and use Indian curry powder and red chili. Add garlic and ginger (fresh or paste) and a pinch of turmeric. Diced tomatoes work well in Indian coconut curries.
- Starchy vegetables: Cubed potatoes (Yukon Gold, red, or sweet potato) or roasted butternut squash make the curry more substantial.
- Vegetable choices: Use fresh or frozen vegetables such as mushrooms, baby corn, zucchini, broccoli, or cauliflower—whatever you have on hand.
- Protein: Add tofu, tempeh, canned chickpeas, lentils, or a plant-based meat substitute for extra protein.
How to Make Mixed Vegetable Curry with Coconut Milk
The full ingredient list and instructions are in the recipe card below, but here’s a concise overview of the method:
Step 1: Slice the bell pepper, trim the green beans or snow peas, chop the chili if using, and lightly crush lemongrass stalks or prepare lemongrass paste. Heat a tablespoon of oil (or a little vegetable broth) in a large skillet over medium heat and sauté the vegetables and lemongrass for 2–3 minutes until they begin to soften.
Step 2: Add the ground spices—cumin, curry powder, cardamom, garam masala—and a splash of chili oil if you want heat. Cook for about a minute to bloom and release the spices’ aroma.
Step 3: Pour in a can of full-fat coconut milk, stir to combine, and bring the mixture to a gentle simmer. Let it cook for 12–15 minutes, stirring occasionally, until the vegetables are tender and the curry has slightly thickened. While it simmers, slice the green onions for finishing.
Step 4: Stir in the green onions, taste, and adjust the seasoning—add more curry powder or paste for stronger flavor, or a pinch of salt if needed. Let the curry rest for 5–10 minutes off the heat to let the flavors meld, then serve warm.
FAQs
Indian curries typically rely on dry spice blends and often include a garlic-onion-ginger base, producing a richer, stew-like texture. Thai curries use fresh aromatics and vibrant curry pastes—lemongrass, kaffir lime, galangal, and fresh chilies—combine with coconut milk, and often finish with lime, resulting in brighter, soupier sauces.
Yes. To thicken, mix 1–2 tablespoons of cornstarch into an equal amount of cold water to form a slurry, then stir it into the hot curry and raise the heat briefly until the sauce thickens. Repeat as needed until you reach the desired consistency.
Pro Recipe Tips
- Bloom the spices: Fry ground spices in oil for 30–60 seconds before adding liquids to unlock deeper flavor.
- Control the heat: Adjust spice level by removing seeds from chilies, changing the type or amount of curry paste, or using more or less chili oil.
- Simmer gently: Keep the heat moderate; boiling hard can make coconut milk separate.
- Make it your own: The recipe is a blueprint—alter spices, vegetables, and proteins to suit your taste and pantry.
Serving Suggestions
This mixed vegetable curry pairs well with a variety of sides. Try any of the following:
- Steamed rice—white, brown, jasmine, or basmati
- Quinoa, couscous, or cauliflower rice for a lighter option
- Flatbreads such as naan, roti, or chapati
- Quickly sautéed spinach or other leafy greens
- Roasted vegetables like broccoli, cauliflower, or sweet potatoes
- A simple side salad to add crunch and freshness
Storage Instructions
Fridge: Store the curry in an airtight container for 4–5 days. Flavors often improve after a day.
Freeze: Cool completely, then freeze in a freezer-safe container for up to 3 months. Note that some vegetables soften and coconut milk may separate slightly on thawing—stir well when reheating.
Reheat: Gently reheat on the stove over medium-low heat, stirring frequently, or microwave in short intervals until warmed through.
More Vegan Curry Recipes
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If you make this easy vegan curry, please leave a rating and share a brief comment about how it turned out. I love hearing which variations readers try!
Easy Vegan Curry
Ingredients
- 1 tablespoon oil
- 1 large bell pepper sliced
- 1 small jalapeño chopped
- ½ cup shredded carrots
- Handful of snow peas or green beans
- 3 pieces fresh or frozen lemongrass or 1 tablespoon lemongrass paste
- 1 teaspoon ground cumin
- 1 ½ tablespoons curry powder or curry paste
- ½ teaspoon ground cardamom
- 1 tablespoon garam masala
- ½ tablespoon chili oil (optional)
- 1 (13.5-ounce) can full-fat coconut milk
- 1 bunch green onions sliced
- Cooked rice for serving (optional)
Instructions
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In a large skillet over medium heat, add a little vegetable broth or oil.
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Add bell pepper, jalapeño, carrots, snow peas, and lemongrass. Cook for 2–3 minutes until slightly tender.
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Stir in cumin, curry powder or paste, cardamom, garam masala, and chili oil if using. Cook for 1 minute to toast the spices.
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Pour in the coconut milk and stir to combine.
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Bring to a gentle simmer and cook for 12–15 minutes until vegetables are tender and the curry has thickened slightly.
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Stir in the green onions.
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Taste and adjust seasoning as needed.
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Serve warm over cooked rice or with your favorite side.
Notes
- Blooming spices: Briefly cooking ground spices in oil before adding liquids amplifies their flavor.
- Adjust heat: Control spiciness by removing chile seeds, changing the amount or type of curry paste, or omitting chili oil.
- Keep it gentle: Simmer on medium-low to prevent coconut milk from separating.
- Customize: Swap vegetables and proteins to suit your tastes or pantry.
Nutrition
Carbohydrates: 10g
Protein: 3g
Fat: 27g
Saturated Fat: 19g
Fiber: 2g