Curry Legumes

This vegetarian vegetable curry is a warm, comforting dish packed with colorful vegetables, creamy coconut milk, and fragrant spices. Inspired by traditional Indian flavors, it’s an easy one-pot recipe that’s both hearty and nourishing. Perfect for weeknight dinners, meal prep, or impressing guests with a plant-based meal that doesn’t compromise on taste.

Why You’ll Love This Recipe

• Full of flavor with minimal effort

• Great for vegetarians and vegans alike

• Simple ingredients, big payoff

• One-pot dish — easy to cook and clean

• Perfectly spiced, not too hot

• Rich, creamy coconut-based sauce

• Packed with nutrients and fiber

• Ideal for meal prep and batch cooking

• Pairs perfectly with rice or naan

• Customizable with seasonal vegetables

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Carrots

• Zucchini

• Sweet potato

• Shallots

• Garlic cloves

• Coconut cream or full-fat coconut milk

• Red curry paste

• Tomato paste

• Lime juice

• Small chili (optional)

• Basil leaves

• Ground cumin

• Salt

• Black pepper

• Water

Directions

1. Prepare the vegetables:

   • Peel and slice the carrots into thin rounds.

   • Peel and cube the sweet potato.

   • Wash and cut the zucchini into quarter-moon shapes (no need to peel).

2. Sauté the aromatics:

   • Finely chop the shallots and garlic.

   • Heat a bit of oil in a large deep skillet or sauté pan.

   • Sauté the shallots and garlic until golden and fragrant.

3. Add the vegetables:

   • Add the sweet potato, carrots, and zucchini to the pan.

   • Reduce the heat, cover with a lid, and let the vegetables soften slightly for about 10 minutes.

4. Make the curry sauce:

   • In a mixing bowl, combine the coconut cream, tomato paste, red curry paste, lime juice, chopped chili (if using), chopped basil, and cumin.

   • Stir in ½ cup of water to thin the sauce slightly.

5. Combine and simmer:

   • Pour the sauce over the vegetables in the pan.

   • Season with salt and pepper to taste.

   • Stir gently to coat, then cover again and let simmer over low heat for about 1 hour.

6. Finish the dish:

   • Remove the lid during the last few minutes of cooking if the curry is too liquidy.

   • Serve hot with rice (basmati, jasmine, or wild rice) or grain of choice.

Servings and timing

Servings: 4
Prep time: 20 minutes
Cook time: 1 hour
Total time: 1 hour 20 minutes

Variations

• Seasonal Veggies: Swap in cauliflower, broccoli, green beans, or peas.

• Spicier Version: Add ginger, chili flakes, or a spicier curry paste.

• Milder Version: Omit the chili and use a mild curry paste or curry powder.

• Fresh Herbs: Use cilantro, mint, or parsley in place of basil.

• Add Protein: Toss in cooked chickpeas, lentils, or tofu cubes.

• Frozen Veggies: Use frozen vegetable blends for a quick option.

• Tropical Twist: Add chunks of pineapple or mango for a sweet note.

• Grain Options: Serve with couscous, bulgur, or quinoa.

• Lighter Sauce: Use light coconut milk instead of full-fat.

• Creamier Texture: Blend a small portion of the curry and stir it back in.

Storage/Reheating

Refrigerate: Store in an airtight container in the fridge for up to 4 days.
Freeze: Allow to cool completely before freezing. Freeze in portions for up to 3 months.
Reheat: Warm in a pot over low heat or in the microwave. Add a splash of water or coconut milk if needed to loosen the sauce.

FAQs

Can I make this curry ahead of time?

Yes, this dish tastes even better the next day as the flavors develop more fully.

Can I use curry powder instead of red curry paste?

Yes, but the flavor will be different. Red curry paste offers a richer, more authentic flavor.

Is this recipe vegan?

Yes, as long as the coconut cream and curry paste contain no animal products.

What’s the best sweet potato to use?

Orange-fleshed sweet potatoes work best for their sweet flavor and creamy texture.

Can I add legumes?

Absolutely — chickpeas, lentils, or white beans make great additions for extra protein.

Should I peel the zucchini?

No, the peel is tender and adds color and nutrients to the dish.

What if the sauce is too watery?

Simply simmer uncovered for the last 10–15 minutes to reduce the sauce.

Can I use light coconut milk?

Yes, for a lighter version, but the curry may be less rich and creamy.

Will kids like this?

Yes, just skip the chili and use a mild curry paste to make it kid-friendly.

Can I serve this cold?

It’s best served hot or warm, but leftovers can be enjoyed at room temperature in a grain bowl.

Conclusion

This vegetarian vegetable curry is a deliciously comforting dish that’s easy to prepare and bursting with flavor. Whether you’re looking for a healthy weeknight dinner or a plant-based crowd-pleaser, this curry has everything you need: simplicity, warmth, and a touch of exotic flair. Serve it with your favorite rice and enjoy a nourishing bowl of goodness.