This Vegetable Curry is a quick, delicious, and nutritious meal for the whole family to enjoy. This one pot stew is loaded with veggies and chickpeas simmered in a homemade curry sauce.

Healthy and flavorful, this creamy vegetarian Curry is a great way to get more vegetables into your diet. It’s surprisingly simple and easy to make even without the use of a store-bought curry sauce. Complete the meal with a side of rice or your favorite flatbread like naan, roti, or pita bread.

Why You'll Love this Vegetable Curry Recipe

• One-pot meal. Hate doing the dishes? This vegetable curry is made all in one pot, so you’ll spend less time cleaning up after meals. Plus, it’s already a complete meal, so you don’t need to worry about making side dishes.
• Healthy and filling. Skip the takeout and whip up this healthier version instead. Even without the addition of meat, this vegetable curry is packed with protein and fiber thanks to the chickpeas — leaving you feeling full for hours.
• Quick and easy. Anything curry often seems intimidating to make, but this recipe is incredibly simple and straightforward. All you need to do is sauté the spices, add the liquids, dump the veggies, and simmer until the sauce thickens.
• Great for meal prep. Weekends are the best time to meal prep for the week. Cook a big batch of this vegetarian curry and keep it in your fridge or freezer. It’s so easy to heat up individual portions whenever you need a quick and healthy dinner!

Ingredient Notes

To make this delicious Vegetable Curry, you will need the following ingredients (full measurements in recipe card below):

• avocado oil - you can use any neutral oil with a high smoke point like vegetable or canola oil. It’s also okay to use olive oil.
• vegetables - we used onion, zucchini, potato, cauliflower, carrots, and bell peppers. You can also add spinach, sweet potato, squash, or mushrooms.
• chickpeas - we use canned chickpeas in this recipe. You can also cook your own chickpeas using ¾ cup dried chickpeas. Plan ahead though as you will need to soak the beans overnight before cooking. See How to Cook Dried Beans for instructions and tips.
• garlic - fresh garlic is always best, but you can also use pre-minced.
• ginger - use freshly grated ginger for the best flavors, but you can opt for bottled ones for convenience.
• curry powder - We used yellow curry powder but you can also use a simple curry spice mix or garam masala if that’s what you have on hand.
• spices - other spices we use are ground cumin and paprika are essentials to achieve that warm, robust curry flavor. Feel free to add other spices like turmeric, cinnamon, or ground coriander, if desired.
• tomato paste - provides richness and a hint of tanginess to the curry sauce.
• vegetable broth - feel free to use chicken broth instead if you are not sticking to a vegetarian diet.
• sour cream or heavy cream - adds creaminess to the curry sauce and helps balance out the spices. To make this recipe vegan, use full-fat coconut milk instead.
• salt
• cilantro - optional, for garnish.

You will also need measuring cups and spoons and a Dutch oven or any large cooking pot.

How to Make the Best Vegetable Curry

1. Sauté aromatics. Heat oil in a Dutch oven or a large cooking pot over medium-high heat until the oil starts to sizzle, about 1-2 minutes. Add onion, garlic, and ginger and cook until fragrant, about 1 minute.

2. Add spices. Add curry powder, cumin, paprika, and tomato paste. Stir well to combine.

3. Finish sauce. Add broth and sour cream. Mix well and bring it to a boil, about 3-4 minutes.

4. Add veggies. Add zucchini, potatoes, cauliflower, carrots, bell peppers, and chickpeas. Reduce heat to low, cover, and simmer for 15 minutes until the vegetables become tender.

5. Thicken sauce. Remove the lid and stir occasionally over medium heat until the curry thickens to a desired consistency, about 5 minutes. Season with salt to taste.
6. Serve. Serve topped with a sprinkle of cilantro and a side of rice or naan bread.

How to Serve

It’s common to serve curries with a starchy side like rice to balance out the flavor of the dish and make it more filling. If you’re looking for something lighter, try serving it with flatbreads to scoop up all the delicious flavors from the curry.

Here are some of my favorite sides with vegetable curry:

• Coconut Rice
• Garlic Naan Bread
• Shirazi Salad with Cucumber and Tomato
• Rice Pilaf
• Basmati Rice
• Pita Bread

Storing and Freezing Instructions

How to Store

Place any leftover curry in an airtight container and store it in the refrigerator for up to 3 days.

How to Reheat

Gently reheat in a saucepan on the stovetop over medium heat until warmed through, stirring frequently. You may need to add a splash of water or stock if the curry sauce has thickened too much while in the refrigerator. You can also reheat in the microwave in 30 second increments until warmed through.

How to Freeze

Allow the curry to cool completely before transferring it to an airtight, freezer bag or container. It will keep in the freezer for up to 3 months. I’d recommend storing it in individual portions for easier reheating. To reheat, thaw overnight in the refrigerator and follow the instructions above.

More Curry Recipes

• Butternut Squash Curry with Chickpeas
• Instant Pot Beef Curry
• Thai Sweet Potato Yellow Curry
• Coconut Lamb Curry
• Indian Butter Chicken
• Coconut Curry Pumpkin Soup

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