This easy vegetable curry is simple to make and packed with fresh flavor from roasted veggies and plenty of delicious Indian spice. Plus, it's vegetarian, vegan, and gluten-free too!
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This vegetable curry might seem complex, but it's actually an easy dish that's simple enough to throw together for a weeknight meal. This easy veggie curry is packed to the brim with fresh veggies and is sure to be a winner with any curry lover!
This is one of my all time favorite Indian-inspired recipes. (And as someone married into an Indian family, I eat a lot of curry!)
This vegetable curry is:
- Vegan
- Vegetarian
- Gluten Free
- Packed with healthy vegetables!
- Garnished with slivered almonds and cilantro.
- Easy to make!
While you're here, be sure to grab our FREE 5-Day Meatless Meal Plan. It's packed with tasty recipes to make vegetarian cooking easy and delicious!
How To Make a Vegetable Curry
- Roast the cauliflower and bell peppers.
- Make the tomato broth with tomato puree, vegetable stock cubes, and water.
- Sautee onion with spices. Add tomatoes, chili peppers, and tomato stock.
- Simmer until thickened and add roasted veggies.
- Serve over basmati rice.
Scroll down for the full recipe with measurements and detailed instructions.
Tips, Tricks, & Variations
Swap the Veggies
Feel free to use whatever veggies you have on hand in this vegetable curry. I used bell peppers, zucchini, summer squash, green beans, cauliflower, and onions. Other great choices are: broccoli, carrots, or peas. You can also try substituting poblano peppers in place of the bell peppers for added spice.
Add More Protein
To increase the protein level in this curry, you can add tofu, tempeh, or even chickpeas.
Adjust the Spice
If you want a bit more "kick" in your curry, try adding some fresh sliced jalapenos. This is a simple way to turn up the heat on this vegetable curry.
Alternatively, if you like things very mild, omit the red chili peppers from the recipe.
Rice Alternatives
If you're not a big rice fan or just looking to mix things up, you can also serve this curry over quinoa or couscous. It's also delicious served alongside fresh baked Indian naan bread.
For a lower carb option, consider serving this curry over riced cauliflower.
Mix up the Garnishes
I topped my vegetable curry with slivered almonds and fresh cilantro. But other delicious toppings could be: other fresh herbs such as basil or parsley, diced avocado, pineapple pieces, or peanuts. Enjoy trying them all before choosing your favorite!
FAQs about Vegetable Curry
Is vegetable curry healthy for you?
Yes! It's a fantastic, healthy meal. This curry is packed with healthy vegetables. There is cauliflower, tomato wedges, green peppers, and more. These vegetables add a ton of vitamins and nutrients to the dish.
What's in garam masala powder?
Garam masala is a spice blend used in many Indian recipes. It usually contains a mix of spices such as cinnamon, coriander, cumin, and cardamom.
Where is curry from?
Curry dishes originated in India, but are commonly found in many South Asian cuisines. This vegetable curry is Indian inspired, using a tomato based broth and warming spices. In contrast, Thai curries tend to be lighter in flavor and have a coconut based curry sauce.
More Delicious Curry Recipes
If you love this easy vegetable curry, be sure to check out these other delicious ideas:
While you're here, be sure to grab our FREE 5-Day Meatless Meal Plan. It's packed with tasty recipes to make vegetarian cooking easy and delicious!
📖 Recipe
Ingredients
- 2 cups basmati rice, dry
- 2 cauliflower heads, cut into small florets
- 1 teaspoon turmeric
- 2 green bell peppers, cut into bite-sized pieces
- 2 onions, finely sliced
- 2 tablespoon ginger paste, or minced ginger
- 4 cloves garlic, finely sliced
- 2 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 2 vegetable stock cubes
- 2 tablespoon tomato puree
- 4 tomatoes, cut into wedges
- 2 red chilis, cut in half, seeds left in
- 2 cups green beans
- handful slivered almonds, for garnish
- fresh cilantro, finely chopped, for garnish
- olive oil, for cooking
- salt, to taste
Instructions
- Preheat the oven to 400F degrees.
- Place the basmati rice in a large saucepan, add a pinch of salt and enough cold water to cover the rice. Bring to a boil, then reduce to a simmer and cook for 12 minutes. Drain if needed. Set aside and keep warm.
- Arrange the cauliflower florets on a baking sheet and drizzle with vegetable oil. Sprinkle over the turmeric and toss to coat. Roast in the oven for 15 minutes.
- Add the green peppers to the baking sheet with the cauliflower and cook for an additional 20 minutes, or until the veggies are softened and beginning to brown.
- In a small pot, bring 2 cups of water to a boil. Dissolve the stock cubes and tomato puree in the hot water. Remove from heat and set aside.
- Heat 2 tablespoon of olive oil in a large pan. Add the sliced onion, and cook for 5-6 minutes until the onion has begun to turn golden and soften.
- Add the ginger paste, garlic, garam masala, coriander, cinnamon, and cloves the pan and cook for a couple of minutes until fragrant.
- Add the tomato wedges, chili peppers, tomato stock (that you made in previous steps) and green beans to the pan. Cook over high heat for 6-7 minutes until the sauce has thickened. Add salt, to taste.
- Remove the cauliflower and green peppers from the oven and add them to the pan, mix well to coat all the vegetables in the curry sauce.
- Fluff up the basmati rice with a fork, and serve alongside the vegetable curry.
- Garnish with the almonds and fresh cilantro, as desired.
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