Ingredients needed
Vegetables of your choice (I usually use a combination of any of these) : – Sweet potato – Butternut squash – Pumpkin – Carrots – Potato – Cauliflower florets – Broccoli – Peas – Green beans – Peppers. Red bell pepper, green or yellow pepper. – Zucchini – Mushrooms – Spinach – Kale Onion. Garlic. Fresh ginger. Spices: I used a combination of Garam Masala, paprika, ground coriander and a curry powder mix. Turmeric, cinnamon, cumin, cardamom and paprika will all work too. Coconut milk. Coconut cream can be substituted. If you aren’t concerned about the curry being vegan, heavy cream can also be used. Vegetable stock. Chicken broth / stock can also be used. Tomato paste. Salt and pepper.
How to make vegetable curry
Can I freeze vegetable curry?
Yes, this curry freezes very well. Allow the cooked curry to cool completely then transfer to freezer-safe containers or freezer bags. Freeze for up to 3 months. Thaw completely then reheat in a saucepan set over medium heat. Add more stock or coconut milk if necessary.
What to serve with curry
Curry recipes
title: “Easy Creamy Vegetable Curry” ShowToc: true date: “2024-10-27” author: “Delbert Corley”
Believe me when I say this curry and I are in a serious relationship. Kind of like my beloved Curried Chickpea Salad, Butternut Squash Curry, Shrimp Curry, and Tofu Curry. Committed, obsessed, enamored with any and all of it. I’m in deep! Like cookies and milk, pizza and board games, root beer floats and beachy bike rides. I set out to to add a curry to my vegan recipes without Thai curry paste because ya know, the wallet. I’m confident that you have curry powder and rice and some kind of fresh or frozen veggie lingering in that kitchen of yours. Right? Of course you do! Pantry staples. She’s approachable, uncomplicated, and seriously impressive. This tastes like a restaurant meal, I swear. Let’s get into it!
Ingredients
Basmati rice: My favorite fluffy rice! You can also use brown rice, just follow the package instructions since it’ll take longer. Instant rice or frozen work great too. Cashews: To add velvety creaminess. Raw cashews are best given their mild flavor. Onion: A small onion works here to get our curry going. Ginger and garlic: Delish aromatics to build flavor. Pepper: I love the flavor and texture or pepper here and the red is pretty, but any color works. Asparagus: When it’s in season, this is a great way to use asparagus! You can sub broccoli, zucchini, green beans, or snow peas. Sweet potatoes: I love the body, sweetness, and nutrients sweet potatoes add. You could easily sub carrots. Curry powder: Any curry powder works, just make sure it’s mild. Peas: I mostly love peas for the amazing pop of green they add. Chickpeas: I like adding chickpeas for a bit of protein. You could also do chicken (like Jeff does), shrimp, or tofu. Tamari: A splash of umami to pull everything together. Soy sauce works if you’re not gluten free. Fresh herbs: A bit of cilantro or basil adds freshness and flavor to really take this vegetable curry recipe over the top!
How to make
Making homemade curry is not hard!
Which curry powder to use
I’ve used a lot of different curry powder blends and they always taste great. Just make sure it’s a mild curry powder! You can always add spice later.
Tips for perfect basmati rice
Fluffy rice is a must BFF for this curry, don’t you think?!
How to store
Store leftovers in an air-tight container in the fridge for up to three days.
Can you freeze curry?
Yes! This curry can be frozen for up to 3 months. Defrost overnight in the fridge then reheat over the stove.
More cozy healthy meals
Sweet Potato Black Bean Mango Buddha Bowls Vegetable Teriyaki Stir Fry The Best Vegan Enchiladas Creamy Vegetable Pasta Soup Sweet Potato Black Bean Burgers
Plant-powered protein, lots of veggies, healthy fats, warming spices, and cozy rice…this meal in a bowl is serious magic for the heart and soul. Go get down with this curry and ya bad self!! The gorgeous pan in these photos is the Always Pan!
