Get ready to ignite your taste buds! Spicy vegetable curries are a staple of many cuisines around the world, and we’ve got 18 mouth-watering recipes to share with you. From creamy coconut-based curries to bold and spicy tomato-based dishes, our collection has something for everyone.
Whether you’re a fan of Thai green curry or Indian-style butter chicken, there’s no denying the allure of a flavorful and aromatic curry. And the best part? It’s incredibly easy to make! Simply choose your favorite vegetables (or a mix), add some spices, and let the magic happen.
In this article, we’ll take you on a culinary journey through the world of spicy vegetable curries. From comforting eggplant and potato curry to bold and zesty broccoli and mushroom curry, we’ve got it all. So grab your apron, get ready to cook, and let’s dive into the world of spicy vegetable curries!
Thai Green Vegetable Curry with Coconut Milk
This creamy and aromatic curry is a staple of Thai cuisine, perfect for a quick and flavorful meal. With the addition of coconut milk, this recipe adds an extra layer of richness and creaminess.
Ingredients:
– 2 cups mixed vegetables (bell peppers, carrots, green beans, etc.)
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon Thai green curry paste
– 2 cups coconut milk
– 1/2 cup water
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the garlic and cook until fragrant, about 30 seconds.
3. Add the curry paste and cook, stirring constantly, for 1 minute.
4. Add the mixed vegetables and cook until they start to soften, about 3 minutes.
5. Pour in the coconut milk and water, and stir to combine.
6. Bring the mixture to a simmer, then reduce heat to medium-low and let cook for 10-15 minutes or until the vegetables are tender.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves before serving.
Cooking Time: 20-25 minutes
Spicy Chickpea and Spinach Curry
This recipe combines the creamy texture of chickpeas with the earthy flavor of spinach, all wrapped up in a spicy and aromatic curry. Perfect for a quick weeknight dinner or a flavorful lunch.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 cups fresh spinach leaves
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tsp ground cumin
– 1 tsp curry powder
– 1/2 tsp cayenne pepper (adjust to taste)
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Cooking oil or butter, for sautéing
Instructions:
1. Heat oil in a large pan over medium-high heat. Add onion and cook until softened, about 3 minutes.
2. Add garlic, red bell pepper, cumin, curry powder, and cayenne pepper. Cook for an additional minute.
3. Stir in chickpeas and coconut milk. Bring to a simmer.
4. Reduce heat to low and let curry simmer for 10-15 minutes or until the flavors have melded together.
5. Add fresh spinach leaves and cook until wilted, about 2 minutes.
6. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Eggplant and Potato Curry with Turmeric
This vibrant curry brings together the rich flavors of eggplant, potatoes, and turmeric, perfect for a cozy dinner or lunch. Aromatic spices and creamy coconut milk add depth to this comforting dish.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 2-3 medium-sized potatoes, peeled and cubed
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric powder
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium heat.
2. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic, cumin, curry powder, and turmeric. Cook for an additional minute.
4. Add eggplant and potatoes; cook for 5 minutes, stirring occasionally.
5. Stir in coconut milk; bring to a simmer.
6. Reduce heat to low and let it cook for 15-20 minutes or until the vegetables are tender.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Creamy Coconut Lentil and Vegetable Curry
This creamy curry is a flavorful and nutritious one-pot meal that combines the comfort of lentils with the warmth of coconut milk, perfect for a cozy evening. With a blend of aromatic spices and tender vegetables, this recipe is sure to become a family favorite.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– 1 tsp ground cumin
– 1 tsp curry powder
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot, sauté onions and garlic until softened.
2. Add red bell pepper and cook for an additional 2 minutes.
3. Stir in cumin, curry powder, salt, and pepper; cook for 1 minute.
4. Add lentils, diced tomatoes, and coconut milk. Bring to a simmer.
5. Reduce heat and let cook for 30-40 minutes or until lentils are tender.
6. Taste and adjust seasoning as needed.
7. Garnish with chopped cilantro, if desired.
Cooking Time: 30-40 minutes
Mixed Vegetable Curry with Cashew Sauce
This creamy and flavorful curry is a perfect blend of Indian spices and fresh vegetables, topped with a rich cashew sauce. Serve over rice or with naan bread for a satisfying meal.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 carrot, peeled and grated
– 1 cup mixed vegetables (such as cauliflower, potatoes, and peas)
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon paprika
– 1 can (14 oz) diced tomatoes
– 1 cup cashews
– 1/2 cup water or vegetable broth
– Salt and pepper, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onion and cook until softened, about 3 minutes.
2. Add garlic, bell pepper, and carrot. Cook until the vegetables are tender, about 5 minutes.
3. Stir in cumin, curry powder, turmeric, and paprika. Cook for 1 minute.
4. Add mixed vegetables, diced tomatoes, cashews, and water or broth. Bring to a simmer.
5. Reduce heat to low and cook, covered, until the sauce has thickened and the flavors have melded together, about 20 minutes.
6. Season with salt and pepper to taste. Garnish with cilantro. Serve hot.
Cooking Time: 25-30 minutes
Sweet Potato and Cauliflower Curry
This sweet and savory curry combines the natural sweetness of roasted sweet potatoes with the subtle bitterness of cauliflower, all wrapped up in a rich and creamy Indian-inspired sauce. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 head of cauliflower, broken into florets
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C). Toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
2. In a large pan, heat the remaining 1 tablespoon olive oil over medium-high heat. Add onion and cook for 3-4 minutes or until softened. Add garlic and cook for an additional minute.
3. Add cumin, curry powder, and turmeric to the pan and stir to combine. Cook for 1-2 minutes or until fragrant.
4. Stir in diced tomatoes and coconut milk. Bring to a simmer and let cook for 5-7 minutes or until sauce has thickened slightly.
5. Add roasted sweet potatoes and cauliflower to the curry sauce. Season with salt and pepper to taste. Garnish with fresh cilantro leaves.
Cooking Time: 35-40 minutes
Paneer and Bell Pepper Curry
A flavorful and vibrant curry that combines the creaminess of paneer (Indian cheese) with the sweetness of bell peppers, perfect for a quick and delicious meal.
Ingredients:
– 250g paneer, cut into small cubes
– 2 large bell peppers (any color), sliced
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons tomato puree
– 1 cup water or vegetable broth
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until they start to caramelize (5 minutes).
3. Add garlic, cumin powder, coriander powder, and turmeric powder; cook for 1 minute.
4. Add bell peppers and cook until they are tender (5-7 minutes).
5. Add paneer cubes and stir to combine with the pepper mixture.
6. Pour in tomato puree and water or broth; bring to a simmer.
7. Reduce heat to low and let curry simmer for 10-15 minutes, stirring occasionally.
8. Season with salt to taste.
9. Garnish with fresh cilantro and serve over basmati rice or naan.
Cooking Time: 25-30 minutes
Spicy Okra and Tomato Curry
This vibrant curry combines the tender pods of okra with the sweetness of tomatoes and a kick of heat from cayenne pepper, all wrapped up in a rich and creamy sauce. Serve over rice or with naan bread for a satisfying meal.
Ingredients:
– 1 cup okra, chopped
– 2 medium tomatoes, diced
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon cayenne pepper
– 1 can (14 oz) diced tomatoes
– 1 cup vegetable broth
– 1 tablespoon tomato paste
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and cook until softened, about 3-4 minutes.
3. Add garlic, cumin, and cayenne pepper; cook for 1 minute.
4. Stir in okra, diced tomatoes, vegetable broth, and tomato paste.
5. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until okra is tender.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves.
Cooking Time: 20 minutes
Carrot and Pea Curry with Cumin
This flavorful and nutritious curry is a perfect blend of Indian spices, carrots, and peas. A great option for a quick and easy dinner that’s also packed with vitamins and fiber.
Ingredients:
– 1 large onion, chopped
– 2 medium carrots, peeled and grated
– 1 cup fresh or frozen peas
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can (14 oz) diced tomatoes
– 1 cup vegetable broth
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add carrots, peas, cumin, turmeric, salt, and pepper. Cook, stirring occasionally, for 5 minutes.
4. Stir in diced tomatoes and vegetable broth. Bring to a simmer.
5. Reduce heat to low and let curry cook, covered, for 20-25 minutes or until the vegetables are tender.
6. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 25-30 minutes
Red Lentil and Pumpkin Curry
A warm and comforting curry that combines the earthy flavors of red lentils and roasted pumpkin with aromatic spices, perfect for a cozy night in.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 1 small pumpkin (about 1 lb), peeled and cubed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon paprika
– 1 can (14 oz) diced tomatoes
– 1 cup vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the pumpkin cubes in a baking dish with 1 tablespoon olive oil until tender, about 30-40 minutes.
3. In a large pot, sauté the onions and garlic in 1 tablespoon olive oil until softened, about 5 minutes.
4. Add the cumin, curry powder, turmeric, and paprika; cook for 1 minute.
5. Stir in the roasted pumpkin, diced tomatoes, vegetable broth, and lentils. Season with salt and pepper to taste.
6. Bring to a boil, then reduce heat and simmer, covered, until the lentils are tender, about 30-40 minutes.
Cooking Time: About 45-60 minutes
Kerala-Style Vegetable Curry with Coconut
This aromatic curry hails from the southern Indian state of Kerala, where the use of coconut and spices is a hallmark of traditional cuisine. This simple and flavorful recipe is perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 medium-sized potatoes, peeled and diced
– 1 large carrot, peeled and sliced
– 1 large green bean, trimmed
– 1 small onion, chopped
– 2 cloves of garlic, minced
– 1/2 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/4 teaspoon turmeric
– 1/4 teaspoon red chili powder
– 1 can (14 oz) coconut milk
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add the onion and cook until translucent.
3. Add the garlic, cumin, curry powder, turmeric, and chili powder. Cook for 1 minute.
4. Add the potatoes, carrot, and green bean. Cook for 5 minutes, stirring occasionally.
5. Pour in the coconut milk and season with salt to taste.
6. Reduce heat to low and simmer, covered, for 15-20 minutes or until the vegetables are tender.
Cooking Time: 20-25 minutes
Broccoli and Mushroom Curry
This flavorful curry recipe combines tender broccoli florets with savory mushrooms in a rich and creamy tomato-based sauce, perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 bunch broccoli, cut into florets
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– Salt and pepper to taste
– 1 cup coconut milk or heavy cream
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until translucent, about 3 minutes.
3. Add mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
4. Add broccoli, garlic, curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute.
5. Stir in diced tomatoes and coconut milk or heavy cream.
6. Reduce heat to low and simmer, covered, until the vegetables are tender, about 10-12 minutes.
7. Season with salt and pepper to taste.
8. Garnish with chopped cilantro and serve over rice or with naan bread.
Cooking Time: 20-25 minutes
Zucchini and Chickpea Curry
This curry recipe combines the sweetness of zucchinis with the creaminess of chickpeas, all wrapped up in a flavorful and aromatic blend of spices. Perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients:
– 2 medium zucchinis, sliced
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper to taste
– 1 can coconut milk (14 oz)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and cook until softened, about 3-4 minutes.
3. Add garlic, cumin, curry powder, and turmeric; cook for 1 minute.
4. Add zucchinis and chickpeas; stir to combine.
5. Pour in coconut milk and season with salt and pepper.
6. Simmer for 10-12 minutes or until the flavors have melded together.
7. Serve hot over rice, naan, or with some crusty bread.
Cooking Time: 15-18 minutes
Spinach and Corn Curry with Garam Masala
This flavorful curry combines the sweetness of corn with the earthiness of spinach, all tied together with the warmth of garam masala. It’s a perfect blend of Indian spices that will leave you craving for more.
Ingredients:
– 1 cup fresh spinach leaves
– 1 cup frozen corn kernels
– 2 medium onions, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon garam masala powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons vegetable oil
– 1 can (14 oz) diced tomatoes
– 1 cup water
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until they start to brown.
2. Add garlic, cumin, garam masala, turmeric, salt, and pepper. Cook for 1 minute.
3. Stir in corn kernels and cook for 2 minutes.
4. Add spinach leaves and cook until wilted.
5. Pour in diced tomatoes and water. Bring to a simmer.
6. Reduce heat to low and let it cook for 10-15 minutes or until the flavors have melded together.
Cooking Time: 20-25 minutes
Tofu and Green Bean Curry
This flavorful and nutritious curry is a great way to get your daily dose of protein, fiber, and vitamins from tofu and green beans. Perfect for a quick weeknight dinner or a healthy lunch option.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 cups fresh green beans, trimmed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until softened, about 3 minutes.
3. Add garlic and cook for an additional minute.
4. Add tofu and cook until golden brown, about 5 minutes.
5. Add green beans, curry powder, cumin, turmeric, and coconut milk.
6. Bring to a simmer and cook until green beans are tender, about 10-12 minutes.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 20-25 minutes
Yellow Split Pea and Vegetable Curry
This vibrant curry is a flavorful and nutritious blend of yellow split peas, mixed vegetables, and aromatic spices. Perfect for a weeknight dinner or as a side dish to accompany your favorite Indian-inspired meals.
Ingredients:
– 1 cup dried yellow split peas, rinsed and drained
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 2 tablespoons vegetable oil
– 2 cups water or vegetable broth
Instructions:
1. In a large saucepan, heat the oil over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, bell pepper, cumin, curry powder, and turmeric. Cook for an additional 2-3 minutes.
3. Add split peas, diced tomatoes, salt, and pepper. Stir to combine.
4. Pour in water or broth and bring to a boil. Reduce heat to low and simmer for 30-40 minutes, or until the peas are tender.
5. Serve hot over rice or with naan bread.
Cooking Time: 40 minutes
Bitter Gourd and Potato Curry
A flavorful and aromatic curry that combines the bitterness of bitter gourd with the comforting warmth of potatoes, perfect for a cozy evening meal.
Ingredients:
– 1 large bitter gourd, peeled and sliced into 1-inch pieces
– 2-3 medium-sized potatoes, peeled and diced
– 2 medium onions, chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups water or coconut milk
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until they turn translucent (3-4 minutes).
3. Add garlic, cumin, coriander, and turmeric powder; sauté for 1 minute.
4. Add bitter gourd slices and cook until they start to soften (5-6 minutes).
5. Add diced potatoes and stir well to combine with the other ingredients.
6. Pour in water or coconut milk and season with salt.
7. Simmer the curry for 20-25 minutes, or until the potatoes are tender.
8. Garnish with fresh cilantro and serve over rice or with naan bread.
Cooking Time: 30-40 minutes
Tomato and Onion Curry with Fresh Herbs
This vibrant curry showcases the flavors of fresh tomatoes, onions, and herbs, making it a perfect accompaniment to any meal.
Ingredients:
– 2 medium tomatoes, diced
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– Salt and pepper, to taste
– Fresh cilantro leaves and mint leaves, for garnish
Instructions:
1. Heat the oil in a large pan over medium heat.
2. Add the sliced onions and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the cumin and curry powder; cook for 30 seconds.
5. Add the diced tomatoes and salt; stir to combine.
6. Reduce heat to low and simmer, uncovered, for 15-20 minutes or until the flavors have melded together.
7. Taste and adjust seasoning as needed.
8. Garnish with fresh cilantro and mint leaves before serving.
Cooking Time: 25-30 minutes
Summary
Get ready to spice up your mealtime with these 18 mouthwatering vegetable curry recipes! From classic Indian dishes like Kerala-Style Vegetable Curry with Coconut and Paneer and Bell Pepper Curry, to international twists like Thai Green Vegetable Curry with Coconut Milk and Spicy Chickpea and Spinach Curry, there’s something for every taste bud. With a variety of spices, herbs, and ingredients, these curries are not only deliciously flavorful but also packed with nutrients. Whether you’re looking for vegetarian or vegan options, these recipes will inspire your next culinary adventure.