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.
Table of Contents
Key Ingredients
- 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.
2. Roast for 20 to 25 minutes, tossing once halfway through.
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.
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.
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.
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.
Serving Suggestions
- Roasted chickpeas. Add roasted chickpeas on top as a garnish
- Vegan sour cream. Thicken or top your curry with plant-based sour cream
- Homemade vegan vegetable broth. Make this curry with homemade vegetable broth
Vegan Curry
Ingredients
- 1 medium yellow or white onion chopped
- 2 carrots peeled and diced
- 1 medium yellow potato peeled and cubed
- 1 small eggplant cubed
- 2 teaspoons curry powder
- 1 teaspoon garam masala
- 2 to 3 tablespoons Thai red curry paste
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 15 ounces canned coconut milk
- ½ cup vegetable broth or water
- 3 cups fresh leafy greens
- Fresh cilantro or parsley for garnish
- Lime wedges
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
Nutrition
About the Author
Kirsten Nunez
Contributing Writer
Kirsten 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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