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    Home » Entrees

    Easy Vegan Curry

    Published: Mar 5, 2020 Updated: Nov 11, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegan Curry

    This delicious vegan curry is made with sweet potato and veggies simmered in a blend of coconut milk and spices. Comfort food in a bowl!

    Vegan curry with basmati rice in a blue bowl.

    What I love most about this vegan curry is how simple it is. But simple doesn’t mean bland. Not at all. 

    In fact this has so much flavor going on that you’re going to totally fall in love with it, yet it’s easy enough to become a regular week night meal. 

    It’s also really versatile and you can use different veggies or play around with the spices. It’s just fantastic when you want to get your curry fix but don’t want to work too hard for it. 

    And if you love a fabulous (but simple) vegan curry, then also check out our vegan chickpea curry.

    Vegan curry with rice and fresh cilantro in blue bowls.

    How To Make Vegan Curry

    Full instructions and measurements can always be found in the recipe card at the bottom of the post. 

    • Add olive oil to a pot along with minced ginger, crushed garlic, chopped onion, curry powder, ground coriander, ground cumin, ground turmeric and cayenne pepper. Sauté until the onions are softened. 
    Collage of two photos showing olive oil, chopped onions and spices in a pot and sautéed.
    • Add in chopped sweet potatoes, tomato paste, canned chopped tomatoes, vegetable stock and coconut milk and mix in.
    Two photo collage showing chopped sweet potatoes, tomato paste, canned chopped tomatoes, vegetable stock and coconut milk added to pot and stirred in.
    • Bring to a simmer and then cover the pot and leave to simmer until the potatoes are slightly softened and close to ready but not all the way cooked. 
    Curry simmering in a pot.
    • Add in broccoli and cauliflower florets and sliced zucchini and mix in.
    Two photo collage showing broccoli and cauliflower florets and zucchini added to pot and mixed in.
    • Simmer until the veggies are al dente and the potatoes are soft and firm. 
    Cooked vegan curry in a pot.
    • Add in baby spinach and a little coconut sugar (for flavor balance) and simmer until the spinach is just wilted. 
    Collage of two photos showing baby spinach and coconut sugar added to pot and mixed in.
    • Serve with basmati rice and fresh chopped cilantro. 
    Vegan curry with rice in a blue bowl.

    Ingredient Notes

    Curry Powder: We used a mild curry powder so that this curry is beautifully mild and delicious. If you want it to be more spicy then you can use a spicier curry powder or just use more curry powder than we did. 

    Sweet Potato: This can be switched for regular white potato as well.

    Veggies: We used a mix of broccoli and cauliflower florets and sliced zucchini and baby spinach. You could use the same veggies or try adding different veggies like mushrooms, sugar snap peas, baby corn, kale etc. 

    Coconut Milk: We used full fat canned unsweetened coconut milk and this will have the best results in this recipe.

    Vegan curry with rice and cilantro in a blue bowl.

    Chef’s Tips

    The sweet potato takes longest to cook and then comes the broccoli, cauliflower and zucchini and finally the baby spinach that is ready in the shortest time.

    This is why we add the veggies gradually. The broccoli, cauliflower and zucchini goes in when the sweet potato is almost cooked and then the spinach goes in last and only cooks until just wilted.

    If the veggies go in too early then they get overcooked and mushy. It’s not the end of the world if this happens! But it’s ideal if you add the veggies in stages so that everything is perfectly cooked and not over-cooked in the end result. 

    Storing and Freezing

    Leftovers keep very well in the fridge for 3-4 days and can be reheated in the microwave. This is also freezer friendly if you want to freeze it. Let it thaw overnight in the fridge and then reheat as usual. 

    Spoonful of vegan curry above a blue bowl.

    More Vegan Curries

    1. Vegan Massaman Curry
    2. Vegan Potato Curry
    3. Vegan Green Curry
    4. Vegan Sweet Potato Curry
    5. Vegan Coconut Curry
    6. Vegan Lentil Curry

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan curry with rice in a blue bowl.

    Vegan Curry

    This delicious vegan curry is made with sweet potato and veggies simmered in a blend of coconut milk and spices. Comfort food in a bowl!
    5 from 21 votes
    Print Pin Rate
    Course: Entree, Gluten-Free, Savory
    Cuisine: Indian-Inspired, Vegan
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 4
    Calories: 481kcal
    Author: Alison Andrews

    Ingredients

    • 2 Tbsp Olive Oil
    • 1 Tbsp Minced Ginger
    • 1 Tbsp Crushed Garlic
    • 1 Medium Onion White, Yellow or Brown, Chopped
    • 2 Tbsp Mild Curry Powder*
    • 1 tsp Ground Coriander
    • 1 tsp Ground Cumin
    • ½ tsp Ground Turmeric
    • ½ tsp Cayenne Pepper
    • 3 Medium Sweet Potatoes (4 and ½ cups/600g) Chopped
    • ¼ cup Tomato Paste (65g)
    • 14 ounces Canned Chopped Tomatoes (1 Can, 400g)
    • 1 cup Vegetable Stock (240ml)
    • 14 ounces Canned Coconut Milk (1 can, 400ml) Full Fat, Unsweetened
    • 2 cups Broccoli Florets (180g)
    • 2 cups Cauliflower Florets (180g)
    • 3 Small Zucchini Sliced
    • 3 cups Baby Spinach (90g)
    • 1 tsp Coconut Sugar

    For Serving:

    • Basmati Rice
    • Fresh Chopped Cilantro
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    Instructions

    • Add the olive oil to a pot along with the minced ginger, crushed garlic, chopped onion, curry powder, ground coriander, ground cumin, ground turmeric and cayenne pepper. Sauté until the onions are softened.
    • Add in the chopped sweet potatoes, tomato paste, canned chopped tomatoes, vegetable stock and coconut milk.
    • Bring to a simmer and then cover the pot and leave to simmer until the potatoes are slightly softened and close to ready but not all the way cooked.
    • Add in the broccoli and cauliflower florets and sliced zucchini and simmer until the veggies are al dente and the potatoes are soft and firm.
    • Add in the baby spinach and coconut sugar and simmer until the spinach is just wilted.
    • Serve with basmati rice and fresh chopped cilantro.

    Notes

    1. We used mild curry powder as we prefer it a little mild, but you are welcome to use more or use a stronger blend if you prefer it more spicy.
    2. The coconut sugar is just for flavor balance. You can also use brown sugar.
    3. Leftovers keep very well in the fridge for 3-4 days and can be reheated in the microwave. This is also freezer friendly if you want to freeze it. Let it thaw overnight in the fridge and then reheat as usual. 
    4. Nutritional information is for the curry only and does not include rice.

    Nutrition

    Serving: 1Serve | Calories: 481kcal | Carbohydrates: 55.8g | Protein: 10.1g | Fat: 25.8g | Saturated Fat: 15.4g | Sodium: 483mg | Fiber: 12.8g | Sugar: 18.9g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Robert Newsome says

      April 05, 2022 at 7:23 am

      I enjoyed cooking and eating this Vegan Curry.5 stars

      Reply
    2. Nancy Norton says

      December 20, 2021 at 7:44 pm

      This was ABSOLUTELY DELICIOUS! We had some last minute company and fortunately we had ALL the ingredients on hand! It was just perfect with some naan bread, on a chilly wintery evening!5 stars

      Reply
      • Alison Andrews says

        December 21, 2021 at 9:12 am

        Thanks so much for the great review Nancy!

        Reply
    3. Garth says

      November 27, 2021 at 1:13 pm

      Thank you so much for sharing this! Our go to recipe for a vegan curry. Love a recipe that keeps it simple with ingredients!5 stars

      Reply
      • Alison Andrews says

        November 27, 2021 at 1:43 pm

        Awesome! Thanks so much for the great review Garth!

        Reply
    4. Faye says

      August 08, 2021 at 6:44 am

      Hi, Can I please ask you what curry powder you used? Thank you so much. Faye

      Reply
      • Alison Andrews says

        August 10, 2021 at 10:11 am

        Hi Faye, we’ve used different brands so I don’t have a particular brand to recommend, any mild curry powder is going to work great.

        Reply
    5. Debra says

      August 01, 2021 at 8:02 am

      Best dish we have had for a long time, thank you it was perfect

      Reply
      • Alison Andrews says

        August 02, 2021 at 12:28 pm

        Awesome! Thanks so much Debra!

        Reply
    6. Irina says

      July 20, 2021 at 1:50 pm

      Great recipe! It makes a lot. I loved the veggie combination. I didn’t add the sugar and added a can of chickpeas. Will be making it again! Thank you for the recipe 🙂5 stars

      Reply
      • Alison Andrews says

        July 21, 2021 at 11:00 am

        Wonderful! Thanks Irina!

        Reply
      • Susi J says

        July 28, 2021 at 1:15 pm

        I added a can of chickpeas too and used pumpkin instead of sweet potatoes (I was given a beautiful big homegrown one) one of the best curries I’ve ever eaten5 stars

        Reply
        • Alison Andrews says

          July 28, 2021 at 1:51 pm

          So happy to hear that Susi, thanks for sharing! 🙂

          Reply
    7. Isabella says

      July 02, 2021 at 1:09 pm

      Lovely flavour! I added a tin of chick peas because I love me some chicken peas, lol. Also added 2 tablespoons of chutney right in the end because I love the extra depth it gives a curry. Will definitely be making this again! Thanks!5 stars

      Reply
      • Alison Andrews says

        July 02, 2021 at 1:16 pm

        Wonderful! Thanks so much Isabella!

        Reply
    8. Sancia Ann Garrison says

      April 02, 2021 at 3:32 pm

      A very substantial, flavorful curry recipe. I used low fat coconut milk and the curry still tasted great! Thank you!5 stars

      Reply
      • Alison Andrews says

        April 05, 2021 at 12:16 pm

        Wonderful! Thanks so much for the great review!

        Reply
    9. Caitlin says

      January 12, 2021 at 6:56 pm

      This curry recipe is absolutely delicious! The curry base is the perfect consistency! I will definitely be added to my list of go-to meals & I’m excited to make it with different combinations of veggies!5 stars

      Reply
      • Alison Andrews says

        January 13, 2021 at 9:19 am

        Awesome! Thanks so much Caitlin!

        Reply
    10. Sarah says

      December 02, 2020 at 7:27 pm

      Delicious and loved by all the family.5 stars

      Reply
      • Alison Andrews says

        December 03, 2020 at 10:06 am

        Thanks Sarah!

        Reply
    11. Greta says

      October 17, 2020 at 12:51 am

      This was so yummy! I used mini rainbow potatoes instead of sweet potatoes and added a bit more broccoli and cauliflower then what the recipe called for. It turned out great, I just had to add a bit more vegetable broth to thin it out. Thank you for this recipe! I’ll definitely make it again 🙂

      – This was really good followed by a salad (I just used spring mix, cucumber, clementines, and olive oil balsamic vinegar, salt, pepper, and oregano as the dressing)5 stars

      Reply
      • Alison Andrews says

        October 17, 2020 at 10:37 am

        Awesome! Thanks Greta!

        Reply
    12. Oliver says

      June 02, 2020 at 5:20 pm

      Made this as per the recipe and it was delicious. Really great balance of flavours. Thank you.5 stars

      Reply
      • Alison Andrews says

        June 03, 2020 at 10:30 am

        Thanks Oliver!

        Reply
    13. Tracy says

      May 07, 2020 at 6:07 pm

      This was a great way to use up many vegetables that needed using and the end result was fab!! I had it again for lunch today and it was even better. I topped my serving today with a handful of peanuts to get the crunch factor going. Divine!
      ps. will this freeze well??

      Reply
      • Tracy says

        May 07, 2020 at 6:08 pm

        Not sure I rated recipe… a definite 5!5 stars

        Reply
      • Alison Andrews says

        May 08, 2020 at 9:54 am

        So glad you enjoyed it Tracy! Peanuts is a great idea for topping it as well. It does freeze well too! 🙂

        Reply
    14. Anna says

      March 08, 2020 at 7:28 am

      This heartening, flavourful curry works well with any veggies and was just delicious!5 stars

      Reply
      • Alison Andrews says

        March 08, 2020 at 11:41 am

        Yay! Thanks Anna.

        Reply

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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