Vegetable Curry (20-Minute Meal)

Dinner on the table in 20 minutes.
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This vegetable curry is perfect for those evenings you want something nourishing and satisfying, yet you don’t feel like spending forever in the kitchen. 

Vegetable Curry

Use Whatever Veggies You Have

What I love about this easy vegetable curry recipe, is that you can use any vegetables you have on hand. Of course you can start with the ones I provide you in the recipe, but don’t feel pelled to stick to it. If you want a more fall-inspired dish, consider this pumpkin version

vegetable curry ingredients

Keep These Kitchen Staples on Hand

I almost always have culinary coconut milk and red curry paste on hand, and of course a variety of fresh vegetables, too, so I can whip this together quickly when I don’t know what else to make, or frankly, don’t feel like actually cooking. 

I typically order the So Delicious Culinary Coconut Milk and the Thai Kitchen Red Curry Paste at vitacost. (which is cheaper than in stores). 

Vegetable Curry ingredients

Try this Vegetable Curry Recipe

If you try this recipe, let me know! Leave a ment, rate it (by clicking the stars in the upper right of the recipe card, below), and don’t forget to tag a photo @mariamarlowe or #mariamarlowe on Instagram or Facebook. I’d love to see what you e up with!

Vegetable Curry

20-Minute Vegetable Curry
Serves 3
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
  1. 1 container culinary coconut milk or 1 can full fat coconut milk
  2. 2 Tbsp. red curry paste
  3. 1/2 tsp. turmeric
  4. 3 cups broccoli florets, chopped small
  5. 1 cup carrots, sliced thin (2-3 carrots)
  6. 1 cup snow peas, sliced in half
  7. 1 1/2 cups chickpeas
  8. 1-2 tsp. fresh red chiles (jalapeno or Thai) sliced (optional, for EXTRA heat)*
  9. 2 tsp. lime juice
  10. 1/4 tsp. pink salt, or to taste
  11. 1/4 cup fresh basil, chopped (optional)
  1. Heat a pan over medium heat. Add the coconut milk, curry paste, and turmeric. Stir well, bring to a boil, then reduce heat and simmer for 5 minutes. Next, add vegetables, chickpeas, and optional additional chiles if you want it super hot. Cover, and cook for 8-10 minutes, or until vegetables are soft.
  2. Stir in lime juice and salt to taste.
  3. To serve, garnish with fresh basil and optionally, a few more small red chiles.
  4. Eat this vegetable curry on its own, or serve over rice or cauliflower rice.
  1. *Only remended if you like really spicy food.

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