Simple Vegan Curry

This hearty vegan curry is packed with vegetables and flavor. Enjoy this simple recipe with flatbread, pita, or basmati rice. It can be easily customized based on the veggies you have on hand!

Kirsten Nunez, MS

By Kirsten Nunez, MS

1 Rating

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Vegan curry topped with sour cream and fresh cilantro in a bowl.
Photo: Kirsten Nunez

The next time you’re craving a filling and hearty meal, try making this vegan curry recipe. It’s packed with vegetables like carrots, potatoes, and eggplant, along with a medley of flavorful spices. But don’t worry — it’s a simple and easy recipe, making it ideal for beginner chefs.

Plus, much like our Thai sweet potato curry recipe, this dish is endlessly customizable. For example, you can use slightly less vegetables or more coconut milk to change the thickness of the dish. You’re also welcome to omit certain veggies based on your dietary preferences.

Feel free to experiment with the spices, too. The simple recipe uses a combination of Thai red curry paste, garam masala, and turmeric. Enjoy it with a heaping spoonful of vegan sour cream and a tasty grain, such as basmati rice.

Key Ingredients

Ingredients for vegan curry: Eggplant, carrots, onion, potato, fresh spinach, vegetable broth, coconut milk, lentils, and spices.
Photo: Kirsten Nunez
  • Coconut milk. It’s important to used canned full-fat coconut milk, including the solid white part. This will give the dish a creamy consistency.
  • Lentils. Lentils are a source of plant-based protein, making this recipe a complete meal. You can use any lentils you prefer.
  • Thai red curry paste. This ingredient, along with garam masala and turmeric, are responsible for the main flavors of this dish.

How to Make Vegan Curry

Feel free to add more or less of certain vegetables, depending on your preference. You can also add other veggies based on what you have on hand.

This recipe also contains eggplant, which is roasted separately to ensure it doesn’t get too mushy in the curry. (Roasting also helps caramelize the eggplant, which is delicious!) However, this is an optional ingredient. If you want to make this a one-pot meal, you can omit it.

For the full step-by-step tutorial, check out the recipe card at the bottom of this post.

1. If you want to include eggplant, preheat the oven to 450 degrees Fahrenheit. In a large bowl, toss the chopped eggplant with salt, black pepper, and oil.

Tossing cubed eggplant with salt, pepper, and oil in a large bowl.
Photo: Kirsten Nunez

2. Roast for 20 to 25 minutes, tossing once halfway through.

Roasted eggplant spread on a baking sheet.
Photo: Kirsten Nunez

3. While the eggplant is roasting, warm 2 tablespoons of oil in a large pot over medium heat. Add the onions, carrots, and potatoes, and cook for 5 to 7 minutes. Add the garlic and cook for another 30 seconds.

Add the curry paste and spices and toss until the vegetables are coated.

Cooking potatoes, carrots, and onion in a pot with spices.
Photo: Kirsten Nunez

4. Add the coconut milk, broth, and lentils. Simmer for 15 to 20 minutes, or until the lentils are cooked and the potatoes are easily pierced with a fork.

Vegan curry simmering in a pot.
Photo: Kirsten Nunez

5. Add the roasted eggplant and spinach, if using. Toss until the greens wilt. Serve warm with rice, flatbread, or pita bread. Top with fresh herbs and drizzle with fresh lime juice, if you’d like.

Completed vegan curry in a pot.
Photo: Kirsten Nunez

Recipe Tips, Variations, and Substitutions

  • Use water instead of broth. If you don’t have broth, water will do. Broth will add more flavor but water works in a pinch.
  • Omit the eggplant. If you want to simplify the recipe even further, skip the eggplant. This will make it a one-pot meal.
  • Add turmeric. To deepen the color of your curry, add 1/2 to 1 teaspoon turmeric powder.
  • Thicken with cornstarch. If your curry is too thin for your liking, add a cornstarch slurry. Mix 1 tablespoon cornstarch with 3 tablespoons water, then add it to the curry. You can also use all-purpose flour.
  • Thin with extra coconut milk. If you simmer your curry too long and it becomes too thick, add a bit of coconut milk or broth.
  • Use other leafy greens. Other veggies, like kale, also taste great in this recipe.
  • Try tofu. If you don’t like lentils, try adding cooked tempeh or tofu to the final dish.
  • Garnish with fresh herbs. We used cilantro to garnish our curry, but you can use parsley as well.

How Do You Store Leftover Vegan Curry?

Store leftover vegan curry in an airtight container in the refrigerator. Enjoy it within 3 to 4 days. While reheating the curry, you may need to rehydrate it with a splash of non-dairy milk or broth.

Can I freeze it?

You can freeze this curry recipe, but the texture of the coconut milk might change. Be sure to use an air-tight, freezer-safe container and eat it within 2 to 3 months. Note that the curry will likely stain the container.

Vegan curry, topped with sour cream and fresh cilantro in a bowl.
Photo: Kirsten Nunez

Serving Suggestions

Vegan curry

Vegan Curry

This hearty vegan curry is packed with vegetables and flavor. Enjoy this simple recipe with flatbread, pita bread, or a grain such as basmati rice. You can also easily customize it based on the veggies you have on hand!
Click stars below to rate, or leave a full review in the comments
1 Rating
Print Rate it Now Pin Recipe
Course: Dinner
Cuisine: Asian
Diet: Vegan
Keyword: vegan curry, vegan curry recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: 239kcal
Author: Kirsten Nunez, MS

Ingredients

Instructions

  • If you want to include eggplant, preheat the oven to 450 degrees Fahrenheit. In a large bowl, toss the chopped eggplant with salt, black pepper, and oil. Roast for 20 to 25 minutes, tossing once halfway through.
  • While the eggplant is roasting, warm 2 tablespoons oil in a large pot over medium heat. Add the onions, carrots, and potatoes, and cook for 5 to 7 minutes. Add the garlic and cook for another 30 seconds.
  • Add the curry paste and spices and toss until the vegetables are coated. Add the coconut milk, broth, and lentils. Simmer for 15 to 20 minutes, or until the lentils are cooked and the potatoes are easily pierced with a fork.
  • Add the roasted eggplant and spinach, if using. Toss until the greens wilt.
  • Serve warm with rice, flatbread, or pita bread. Top with fresh herbs and drizzle with fresh lime juice, if you’d like.

Notes

  • If you don’t have broth, water will do. Broth will add more flavor but water works in a pinch.
  • To make this recipe a one-pot meal, skip the roasted eggplant.
  • To deepen the color of your curry, add 1/2 to 1 teaspoon turmeric powder.
  • If your curry is too thin for, add a cornstarch slurry. Mix 1 tablespoon cornstarch with 3 tablespoons water, then add it to the curry. You can also use all-purpose flour.
  • If your curry is too thick, add a bit of coconut milk or broth.

Recommended Tools & Products

Large pot
Baking Sheet

Nutrition

Calories: 239kcal | Carbohydrates: 20g | Protein: 4g | Fat: 18g | Saturated Fat: 15g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 508mg | Potassium: 699mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5659IU | Vitamin C: 18mg | Calcium: 59mg | Iron: 2mg
Tried this recipe?Mention @CleanGreenSimple or tag #CleanGreenSimple!
Kirsten Nunez

About the Author

Kirsten Nunez is a journalist who focuses on healthy food and cooking. Her vegan and plant-based recipes have appeared on VegNews, eHow, Shape, and more. When she’s not creating and photographing vegan recipes for Clean Green Simple, you can find her experimenting in the kitchen and sharing plant-based meals with friends and family. More articles by Kirsten.

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