Easy Hot and Spicy Vegetarian Indian Curry Recipe
If you’re craving something warm and spicy with hearty vegetables, and a creamy coconut sauce, this vegetarian Indian curry recipe is the perfect dish to try!
Indian food is known for its rich, warming spices like garam masala, cumin seeds, coriander powder, and fresh ginger and a good curry embodies them all. This easy version gives us everything we love about a delicious, spicy curry but with minimal fuss.
It’s truly adaptable and a great way to use whatever vegetables you have. Even better, it requires only a handful of ingredients, all of which can be found at your local grocery store—no need to make a special trip to the Indian grocery store (unless you want to, which I always do).
All you need to add are mounds of fluffy rice and maybe a chutney or two!
What is an Indian Curry?
As Madhur Jaffrey explains in her book, From Curries To Kebabs, what started in India has made it’s way all around the world and now curry dishes can be enjoyed in Jamaica and Thailand and every other continent on the planet in many different forms.
She goes on to define the term curry; “The British definition of a curry is any Indian or Indian-style dish with a sauce. Indians tend to call dishes by their individual names…and serve both wet (that is, with a sauce) and dry curry (those without a sauce).“
This creamy vegetable curry is a simplified version of a traditional mixed vegetable curry, designed to be easy to prepare while still delivering the comforting, familiar (and fiery) taste you’d expect from an Indian restaurant.
Tell Me About This Recipe
- Flavor: Similar to our vegetable biryani, this vegetable curry recipe is a perfect balance of spicy, creamy, and hearty. The combination of coconut milk and tomato paste creates a velvety sauce that clings to the different vegetables, while the fragrant spices like curry powder, cayenne, and cinnamon stick add depth and heat.
- Texture: The texture is another highlight of this dish. With crisp-tender cauliflower florets, and chewy garbanzo beans, every bite is a mix of different flavors and textures. Add in baby spinach for a pop of color and freshness, and you’ve got an easy veggie curry that’s as visually appealing as it is delicious.
- Ease: What sets this recipe apart from other vegetarian curries is how easy it is to make. With a clear list of ingredients and a simple cooking process, you can have this curry on the table in under an hour. It’s a one-pot meal that doesn’t require any complicated techniques or hard to find ingredients, making it a fantastic choice for busy weeknights or meal prep.
Choosing The Right Ingredients
The success of this curry lies in its ingredients, and here’s why these three are essential:
- Coconut Milk
Coconut milk is the backbone of this vegetarian curry. I use it in a lot of vegan recipes for its creamy, luxurious texture and to balance the heat of the spices. Use full-fat coconut milk for the best results. - Vegetables
This veg curry is incredibly versatile, allowing you to use whatever vegetables you have on hand. Cauliflower, sweet potatoes, green beans, bell pepper, fresh tomatoes, or even broccoli florets work beautifully. It’s a great way to use up leftover produce! - Fragrant Spices
Instead of using a combination of spices we are relying on curry powder, cayenne pepper, and cinnamon to create the signature flavor of this chickpea curry. These spices are easy to find in any grocery store, make the ingredients list way shorter, and bring warmth and depth to the curry.
An Important Step: Building the Base
Like all of our soups or stews, one of the most important steps in this recipe is creating a flavorful base by slowly sautéing the onions and garlic. This step is where the foundation of the curry’s flavor comes together. Make sure to cook the onions until they’re golden and slightly caramelized, as this enhances their natural sweetness and adds depth to the dish. Adding the vegetables in stages ensures they cook evenly and retain their texture.
Common Question: Can I Make This Curry Vegan?
Yes! Just like our Indian butternut squash bisque, this recipe is already a vegan curry, as it uses coconut milk instead of heavy cream and relies entirely on plant-based ingredients. If you’re serving it with sides, pair it with basmati rice or naan bread for a completely vegan meal.
Want to follow up with a vegan dessert? Try making these truly life changing blueberry lemon verbena popsicles or my to-die-for banana peanut butter fritters.
Serving Suggestions
This vegetarian Indian curry recipe is incredibly versatile and pairs well with many sides. Serve it over steamed basmati rice or with warm naan bread (Trader Joe’s has a great frozen version).
For leftovers, store the curry in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over medium heat, adding a splash of water if needed to loosen the sauce.
More Global Vegetarian Recipes
- Moroccan Chickpea Stew
- Lemon Garlic Basil Stir-Fry
- Roasted Delicata Squash Pizza
- Chilled Beet Borscht
- Falafel Salad with Tahini Dressing
Let me know if you try it—I’d love to hear how it turns out!
Easy Hot and Spicy Vegetarian Indian Curry Recipe
Ingredients
- 1/4 cup coconut oil
- 1 large white onion, medium diced
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 cloves garlic, minced
- 1 small head cauliflower, cut into bite-sized pieces
- 2 large carrots, peeled and cut into 1/2-inch thick rounds
- 2 tablespoons tomato paste
- 1 tablespoon hot Madras curry powder or regular curry powder for less spicy
- 1/2 teaspoon cayenne pepper
- 1 15-ounce can full-fat coconut milk
- 1/2 cup vegetable broth
- 1 3-inch cinnamon stick
- 1 15-ounce can chickpeas, drained and rinsed
- 1 5-ounce package baby spinach or baby kale, power greens, or baby chard
- Chopped cilantro and mint optional (for garnish)
- Steamed basmati rice, for serving
Instructions
- Heat 1/4 cup coconut oil in a large Dutch oven or other pot with a tight-fitting lid over medium-high heat. Add 1 diced onion and season with 2 teaspoons salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until onion starts to brown. Add 4 cloves minced garlic and cook 1 minute more.
- Add 1 head diced cauliflower and cook until slightly tender. Add 2 sliced carrots, and cook about 3 minutes more.
- Add 2 tablespoons tomato paste, 1 tablespoon curry powder, and 1/2 teaspoon cayenne pepper and cook, stirring for 1 minute. Pour in 1 can coconut milk, 1/2 cup vegetable broth, and 1 cinnamon stick scrape up any browned bits stuck to the bottom of the pan with the back of the spoon. Reduce heat to low and simmer until vegetables are tender, about 5 minutes; discard cinnamon stick.
- Stir in 1 can garbanzo beans, the 5-ounce bag of spinach. Stir until spinach is slightly wilted. Taste and add more salt and pepper if desired. Serve over steamed basmati rice with a sprinkle of chopped cilantro and fresh mint if you'd like.
Notes
- Curry powder: Use hot Madras curry powder if you’d like this to be pretty spicy. If not, mild curry powder will work great.
- Spice level: Adjust the spice level to your liking by using more or less cayenne pepper and by either using hot curry powder or mild curry powder.
- Make Ahead: This curry tastes even better the next day, as the flavors deepen overnight. It’s a great meal-prep option! Store in an airtight container for up to 5 days in the fridge or up to 3 months in the freezer. Thaw overnight in the fridge before rewarming.
- Veggie Swaps: Feel free to substitute or add your favorite vegetables—sweet potatoes, bell peppers, or green beans work well.
