Busy weeknights call for meals that are fast, healthy, and packed with flavor. As a longtime food blogger, I’ve spent years perfecting vegan curry recipes that fit the bill for busy professionals, health-conscious folks, and families craving something hearty yet simple. These simple vegan curry recipes are my go-to when I need a cozy, nutritious dinner without hours in the kitchen. From creamy coconut chickpea curry to spicy vegetable korma, each dish is beginner-friendly, uses accessible ingredients, and bursts with vibrant spices. I still remember the first time I made curry for my family—it became an instant hit, and now it’s a weekly staple! Whether you’re vegan or just exploring plant-based meals, these recipes will save your evenings. Pin these simple vegan curry recipes for your meal plan and let’s dive into the deliciousness!
Coconut Chickpea Curry
Growing up, my mom’s kitchen was always filled with the warm aroma of spices, and this coconut chickpea curry takes me right back to those cozy evenings. It’s one of those simple vegan curry recipes that feels indulgent but comes together in under 30 minutes, perfect for busy professionals juggling work and home. The creamy coconut milk and tender chickpeas create a comforting dish that’s healthy and satisfying. I love how versatile it is—pair it with rice or naan for a complete meal. This recipe is ideal for anyone craving a quick vegan curry recipe for weeknights without sacrificing flavor. Try this and share your thoughts in the comments!
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 cup diced tomatoes
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp curry powder
- 1 tsp cumin
- 1 tsp turmeric
- 1 tbsp olive oil
- Salt and pepper to taste
- Optional: fresh cilantro for garnish
Preparation Steps:
- Heat olive oil in a large pan over medium heat.
- Sauté onion and garlic until soft, about 3 minutes.
- Add curry powder, cumin, and turmeric; stir for 1 minute.
- Stir in chickpeas, coconut milk, and tomatoes.
- Simmer for 15 minutes, stirring occasionally.
- Season with salt and pepper.
- Garnish with cilantro and serve with rice or naan.
Preparation Info:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Serves: 4
Customization & Tips:
Add spinach or bell peppers for extra veggies. Store leftovers in an airtight container for up to 3 days. Reheat gently to maintain creaminess.
Spicy Vegetable Korma
This spicy vegetable korma is my secret weapon for chilly evenings when I want something warm and hearty. As a food blogger, I’ve tweaked this recipe over the years to make it a simple vegan curry recipe for families that even picky eaters love. The blend of spices and creamy sauce makes every bite irresistible, and it’s packed with veggies for a guilt-free meal. I first made this for a friend’s potluck, and it was gone in minutes! It’s perfect for health-conscious folks looking for a flavorful, plant-based dinner. Serve it with flatbread or rice, and you’re set. Pin this for your next cozy night in!
Ingredients:
- 2 cups mixed vegetables (carrots, peas, green beans)
- 1 can (14 oz) coconut milk
- 1 onion, chopped
- 1 tbsp ginger, grated
- 2 tsp garam masala
- 1 tsp chili powder
- 1 tbsp olive oil
- 1/2 cup cashews, blended with water for creaminess
- Salt to taste
- Optional: raisins for sweetness
Preparation Steps:
- Heat oil in a pan over medium heat.
- Sauté onion and ginger until fragrant, about 4 minutes.
- Add garam masala and chili powder; cook for 1 minute.
- Add mixed vegetables and coconut milk.
- Simmer for 20 minutes until veggies are tender.
- Stir in cashew cream and salt.
- Serve with rice or flatbread.
Preparation Info:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Serves: 4
Customization & Tips:
Swap cashew cream for almond milk for a lighter dish. Store in the fridge for up to 4 days. Add raisins for a sweet twist.
Thai Green Curry with Tofu
Nothing beats the vibrant flavors of this Thai green curry with tofu—a dish that’s been a lifesaver during my busiest weeks. As a passionate cook, I love how this quick vegan curry recipe brings bold, fresh flavors to the table in just 30 minutes. The creamy coconut base and crispy tofu make it a hit with my family, and it’s perfect for health-conscious eaters craving something exotic yet simple. I first tried this at a Thai restaurant and spent months perfecting my own version. It’s now a staple for quick dinners! Try it and pin it for your next meal prep.
Ingredients:
- 1 block (14 oz) firm tofu, cubed
- 1 can (14 oz) coconut milk
- 2 tbsp green curry paste
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 tbsp soy sauce
- 1 tbsp olive oil
- Optional: Thai basil for garnish
Preparation Steps:
- Heat oil in a pan and fry tofu until golden, about 5 minutes.
- Remove tofu and set aside.
- In the same pan, cook curry paste for 1 minute.
- Add coconut milk, broccoli, and bell pepper.
- Simmer for 10 minutes.
- Stir in tofu and soy sauce; cook for 5 minutes.
- Garnish with Thai basil and serve with rice.
Preparation Info:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Serves: 4
Customization & Tips:
Use zucchini or eggplant for variety. Store leftovers for up to 3 days. Serve with jasmine rice for authenticity.
Lentil and Spinach Curry
This lentil and spinach curry is my go-to when I need a simple vegan curry recipe for meal prep. It’s hearty, budget-friendly, and packed with protein, making it ideal for families or anyone watching their health. I started making this during my college days when I needed cheap, filling meals, and it’s still a favorite. The earthy lentils and vibrant spinach come together in a fragrant sauce that’s pure comfort. It’s quick to whip up and perfect for batch cooking. Pin this for a nutritious weeknight win!
Ingredients:
- 1 cup red lentils, rinsed
- 2 cups spinach, chopped
- 1 can (14 oz) diced tomatoes
- 1 onion, diced
- 1 tbsp curry powder
- 1 tsp cumin
- 1 tbsp olive oil
- 2 cups vegetable broth
- Salt to taste
- Optional: lemon juice for brightness
Preparation Steps:
- Heat oil in a pot over medium heat.
- Sauté onion until soft, about 3 minutes.
- Add curry powder and cumin; cook for 1 minute.
- Stir in lentils, tomatoes, and broth.
- Simmer for 20 minutes until lentils are soft.
- Add spinach and cook for 3 minutes.
- Season with salt and lemon juice; serve with rice.
Preparation Info:
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Serves: 4
Customization & Tips:
Add coconut milk for creaminess. Freeze leftovers for up to 1 month. Serve with naan for extra comfort.
Sweet Potato and Black Bean Curry
This sweet potato and black bean curry is a crowd-pleaser that’s been a hit at every family gathering. It’s a simple vegan curry recipe for beginners that’s bursting with color and flavor, perfect for health-conscious eaters or busy parents. The sweet potatoes add a natural sweetness, while the black beans keep it filling. I love making this on Sundays for easy weeknight meals—it’s a lifesaver! This dish is proof you don’t need fancy ingredients for a delicious vegan curry. Pin it for your next dinner!
Ingredients:
- 2 medium sweet potatoes, cubed
- 1 can (15 oz) black beans, drained
- 1 can (14 oz) coconut milk
- 1 onion, chopped
- 1 tbsp curry powder
- 1 tsp smoked paprika
- 1 tbsp olive oil
- Salt and pepper to taste
- Optional: fresh parsley for garnish
Preparation Steps:
- Heat oil in a pan over medium heat.
- Sauté onion until translucent, about 4 minutes.
- Add curry powder and smoked paprika; cook for 1 minute.
- Stir in sweet potatoes, black beans, and coconut milk.
- Simmer for 20 minutes until potatoes are tender.
- Season with salt and pepper.
- Garnish with parsley and serve with rice or quinoa.
Preparation Info:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Serves: 4
Customization & Tips:
Add kale or zucchini for extra greens. Store in the fridge for up to 4 days. Try with quinoa for a protein boost.
Meal Prep Tips
These simple vegan curry recipes are perfect for meal prep. Cook a double batch of any recipe and store in airtight containers for up to 4 days in the fridge or 1 month in the freezer. Reheat gently on the stove or microwave with a splash of water to maintain texture. Pair with pre-cooked rice or naan for quick assembly.
