This simple mixed vegetable curry with sweet potato, spinach, and broccoli is the perfect comfort food! It’s vegan, easy to make, and packed with flavor! If you’re a curry fan, you will LOVE this recipe!
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. It’s not overly spicy, so it makes the perfect dinner for the whole family. If someone asked me what my favorite meal was, curries would definitely be among the top five! It’s soooo good!
This Vegetable Curry Is:
- vegan
- super simple
- ready in 30 minutes
- gluten-free
- a great weeknight meal
- so comforting
- packed with healthy vegetables
- creamy
- incredibly flavorful
What You Need For This Easy Vegetable Curry:
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.
You need:
- cooked chickpeas (either canned or you can cook them yourself)
- sweet potato
- broccoli
- spinach
- tofu
- carrots
- one onion
- full fat canned coconut milk
- vegetable broth
- corn starch
- curry powder
- green curry paste
- salt and pepper
As always, you can find the full ingredient list in a separate, printable recipe box at the end of this post.
How To Make Vegetable Curry
The recipe for this mixed vegetable curry couldn’t be much easier! It’s ready in just 30 minutes.
Just follow these four easy steps:
1. Step: Drain the tofu and gently pat dry it with paper towels. Cut it into medium-sized cubes. Toss the tofu cube with cornstarch in a bowl. Heat some oil in a large pan and cook the tofu cubes on hight heat for about 6 minutes until they’re crispy. Set aside.
2. Step: 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.
3. Step: Add the coconut milk and the vegetable broth and cook covered with a lid on medium heat for 10 minutes.
4. 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!
Vegetable Curry – Recipe Notes:
- The vegetable curry might be a bit thin after cooking. 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.
- I love to use green curry paste for my vegetable curry. However, it’s also super delicious with red curry paste.
- 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 and have a bit of “skin”. Sooo good!
- I love to serve this curry over brown rice. However, you could also serve it over basmati rice or any other white rice. And maybe you also want to add some naan bread or chapati bread.
- This curry will last in the fridge for 3-5 days if it’s properly stored. It also freezes well.
Vegetable Curry – FAQs:
Can this vegetable curry be frozen?
Yes, freezing curries works pretty well. I’ve done it a lot of times. 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 does this vegetable curry last in the fridge?
If it’s properly stored in an airtight container, this curry will last in the fridge for about 3-5 days. Make sure not to leave it out for more than two hours on the counter after cooking. If you want it to last longer, freezing might be a good idea!
Can this curry be reheated?
Yes, this curry can be reheated. As long as you check that it is piping hot throughout, you could even reheat it multiple times without having any kind of problem. But always make sure it’s properly stored in the fridge.
However, I wouldn’t recommend reheating rice more than once. It also doesn’t last in the fridge very long and can cause food poising if it’s not stored properly or left out on the counter for too long.
What to serve with this vegetable curry:
I usually serve my mixed vegetable curry over brown rice as this is the healthiest kind of rice. However, it’s also super delicious with basmati rice or any other kind of white rice. The flavors are also more pronounced with white rice.
You could also serve it with naan bread or chapati bread, which are always a great side for curries.
Other Vegan Curries You Might Like:
- Easy Vegan Chickpea Curry
- Mango Curry with Black Rice
- Vegan Butter Chicken with Cauliflower and Chickpeas
- Vegetable Korma
I LOVE TO HEAR FROM YOU GUYS!
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!
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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 and gently pat dry it with paper towels. Cut into medium-sized cubes. Toss the tofu cube with cornstarch in a bowl. Heat some oil in a large pan and cook the tofu cubes on hight heat for about 6 minutes until they're 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. :-)