This simple vegetable curry with sweet potato, spinach, and broccoli is the perfect comfort food! It’s vegan, easy to make, and packed with flavor! And it comes together in just 30 minutes!
Why This Recipe Works
This curry is one of my favorite weeknight meals. It’s not only super delicious but also packed with protein thanks to the chickpeas and the tofu. And it’s loaded with healthy vegetables as well.
It’s not overly spicy, so it’s perfect for people who aren’t into spicy food or even kids. It makes the perfect dinner for the whole family.
You should be able to find all of the ingredients for this easy vegan curry in any regular grocery store. The only exception might be the green curry paste. Some brands are not vegan, so make sure to check the label.
The recipe couldn’t be much easier! It’s ready in just 30 minutes, so it makes a great weeknight meal. It’s super simple and so comforting!
I love the addition of crispy tofu cubes in this easy curry. It really takes it to the next level! The secret to making crispy tofu is rolling the tofu in corn starch before pan-frying it. So simple and effective.
The combination of sweet potatoes and chickpeas makes this recipe super filling.
What Goes Into This Recipe
- Chickpeas – either canned or you can cook them yourself, for example in an Instant Pot.
- Sweet Potato
- Broccoli – I used fresh broccoli but you could also use frozen broccoli (let it thaw at room temperature before starting with this recipe).
- Spinach – use fresh spinach.
- Tofu – you need firm tofu for this recipe. It won’t work with soft or silken tofu as it doesn’t hold its shape.
- Coconut Milk – I used full-fat canned coconut milk.
- Vegetable Broth – I use organic low-sodium vegetable broth.
- Corn Starch – the secret ingredient for crispy tofu cubes.
- Green Curry Paste – curry pastes are not always vegan as they might contain shrimp paste. Fortunately, there are many vegan ones out there. You could also use red curry paste.
How To Make This Recipe
1. Step: Drain the tofu. Cut it into medium-sized cubes.
2. Step: Toss the tofu cubes with corn starch in a bowl.
3. Step: Heat some oil in a large pan and cook the tofu cubes on high heat for about 6 minutes until crispy. Set aside.
4. Step: Cut the sweet potato into cubes, the broccoli into small florets, and the carrot into slices.
5. Step: Heat some oil in the pan you used for the tofu and sauté the onion for about 2-3 minutes. Stir in the green curry paste and the curry powder and cook for another minute.
6. Step: Then add the sweet potatoes, the carrots, and the chickpeas and cook for another 2 minutes.
7. Step: Add the coconut milk and the vegetable broth and cook covered with a lid on medium heat for 10 minutes.
8. Step: Then add the broccoli and cook for 4 minutes. Stir in the spinach and the cooked tofu cubes and cook for another minute. Season with salt and pepper. If your sauce is too thin, add one teaspoon of corn starch, which you stir into one tablespoon of water. Cook until you reach your desired consistency. Serve over brown rice or basmati rice. Enjoy!
Recipe Notes:
- If your sauce is too thin, add one teaspoon of corn starch, which you stir into one tablespoon of water before adding it. Cook until you reach your desired consistency. The curry is supposed to be really creamy.
- Not all curry pastes are vegan as some of them contain shrimp paste. So always make sure to check the labels. My favorite is the curry paste by Exotic Food or the one by Maesri, both are vegan. If you can’t find a vegan curry paste, you could also make your own homemade green curry paste.
- It’s super important to toss the tofu cubes in the cornstarch. Don’t skip this step. The tofu will become super crispy this way.
- This vegetable curry is rather mild. If you want it to be spicier, you can adjust the amount of curry paste or add red pepper flakes.
FAQs:
Can You Freeze This Recipe?
Yes, this vegetable curry freezes really well. However, the coconut milk might separate slightly when being thawed. It might also look a bit grainy, but it will still be really good.
If you want, you can also add a bit of fresh canned coconut milk and more green curry paste after the curry has thawed.
How Long Will This Recipe Keep?
Properly stored in an airtight container in the fridge, this curry will last for about 3-5 days.
Make sure not to leave it out for more than two hours on the counter after cooking.
What’s The Best Way To Serve This Recipe?
I usually serve my curry over brown rice. However, it’s also super delicious with basmati rice or any other kind of white rice.
You could also serve it with naan bread or chapati bread, which is always a great side for curries.
Related Recipes:
- Easy Vegan Chickpea Curry
- Red Lentil Dal
- Mango Curry with Black Rice
- Vegan Butter Chicken with Cauliflower and Chickpeas
- Vegetable Korma
I Love To Hear From You!
I hope you like this vegetable curry recipe as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest!
Sina
Vegetable Curry
Ingredients
- 1 onion, cut into stripes
- 1 cup cooked chickpeas
- 1 cup full-fat canned coconut milk
- 1/2 cup vegetable broth
- 1 1/2 cup sweet potato, cubed
- 2 carrots, sliced
- 2 cups broccoli, cut into small florets
- 1 cup fresh spinach
- 7 oz firm tofu
- 1 tablespoon corn starch
- 1 teaspoon curry powder
- 1-2 teaspoons vegan green curry paste
Instructions
- Drain the tofu. Cut into medium-sized cubes. Toss the tofu cube with corn starch in a bowl. Heat some oil in a large pan and cook the tofu cubes on high heat for about 6 minutes until crispy. Set aside.
- Again, heat some oil in the same pan and sauté the onion for about 2-3 minutes. Stir in the green curry paste and the curry powder and cook for another minute. Then add the sweet potatoes, the carrots, and the chickpeas and cook for another 2 minutes.
- Add the coconut milk and the vegetable broth and cook covered with a lid on medium heat for 10 minutes.
- Then add the broccoli and cook for 4 minutes. Stir in the spinach and the cooked tofu cubes and cook for another minute. Season with salt and pepper. If your sauce is too thin, add one teaspoon of corn starch, which you stir into one tablespoon of water. Cook until you reach your desired consistency. Serve over brown rice or basmati rice. Enjoy!
Notes
- If your sauce is too thin, add one teaspoon of corn starch, which you stir into one tablespoon of water before adding it. Cook until you reach your desired consistency. The curry is supposed to be really creamy.
- Not all curry pastes are vegan as some of them contain shrimp paste. So always make sure to check the labels. My favorite is the curry paste by Exotic Food or the one by Maesri, both are vegan. If you can't find a vegan curry paste, you could also make your own homemade green curry paste.
- It's super important to toss the tofu cubes in the cornstarch. Don't skip this step. The tofu will become super crispy this way.
- This curry is rather mild. If you want it to be spicier, you can adjust the amount of curry paste or add red pepper flakes.
Great recipe thanks so much!
Just one note – you mention that brown rice is healthiest, which isn’t exactly true, given that brown rice is higher in phytic acid which makes it harder to digest and can prevent mineral absorption.
Of course, there are health benefits of brown rice as well, just thought your readers might want to consider alternating between the two.
How much curry paste and curry powder? I don’t see them in the ingredient list.
Hi Lori,
Thanks for letting me know that I didn’t list them in the ingredient list! Sorry about that. I just updated the recipe. :-)