Make this easy vegetarian curry in a hurry — just 20 minutes to prep and cook this spicy Indian dish for a quick weeknight dinner!
Have you ever had curry? It’s this Indian spicy, warm dish that’s perfect served over rice or noodles. I love curry but thought it was difficult to make. And boy, I was so wrong! The veggie version it’s easy and quick and really delicious. I’m pretty sure this vegetarian curry will be a weeknight staple in your home.
While the recipe calls for a lot of ingredients, most of them are spices you probably already have on hand + a ton of fresh vegetables that are currently in season. I love to cook this recipe as is, but it’s also really good if you add some chopped cherry tomatoes and some fresh bell peppers.
Most people think of vegetarian curry as a winter or fall dish, because it’s warm and spicy and comforting. However, I actually prefer to make it during the summer months because that’s when all the vegetables used are in season.
¿How long does it takes to make vegetarian curry?
Making this vegetarian curry takes around 20 minutes from start to finish. The veggies used here cook really quick. You can also add some shrimp or chicken or even some cooked chickpeas to amp up the protein. If you decide to go that route keep in mind it will take longer to cook. Here’s also a delicious shrimp curry recipe that’s a family staple in our house.
And we need to talk about coconut milk. The coconut milk is really what brings this vegetarian curry together. It also keeps all the flavors balanced. On one side, you have the spices (think curry and coriander) and on the other the sweetness of the coconut. I highly advise you use canned coconut milk for this recipe. Canned coconut milk it’s creamier and has more body, which makes this curry even more delicious. If you love the coconut-curry combination as much as I do, make sure to also check this coconut curry carrot soup
How to serve your curry
I love to serve vegetarian curry over rice. Curry and rice are a match made in heaven. However, this is also really delicious served on top of noodles or just by itself with some naan bread on the side.
Weeknight Friendly Vegetarian Curry
- 2 Tbsp olive oil
- ½ Onion chopped
- 1 Clove garlic minced
- 2 Potatoes diced
- 1 Tsp cumin
- 2 Tsp curry powder
- ¼ tsp ginger powder
- 1 Can diced tomatoes
- ½ Cup coconut milk
- ¼ Cup mushrooms
- ¼ Cup zucchini diced
- Salt and pepper to taste
- 3 Tbsp chopped peanuts
- On a pan over medium heat, heat the oil. Add the onion and garlic and saute until translucent (around 3 minutes). Add the diced potatoes and cook for an additional 4 minutes.
- Add the spices and stir until everything is combined.
- Add the tomatoes, the mushrooms and zucchini. Mix until everything is well incorporated.
- Add the coconut milk and let it simmer over low heat for 5 to 7 minutes. Mix in the chopped peanuts and remove from fire.
- Serve over rice and garnish with parsley.
More delicious vegetarian recipes: