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Vegetarian Curry in 20 minutes

Weeknight Friendly Vegetarian Curry

This vegetarian curry is the perfect weeknight dinner. It's ready in just under 20 minutes and only uses ingredients you already have on hand.
Course Main Course
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes


  • 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.