If you are looking for a good creamy vegetable curry recipe, this is one of the best curries you can ever try. Easy to make and takes less than 30 minutes to prepare this creamy vegetable curry.
Loaded with vegetables and proteins, this vegetable curry is a healthy entrรฉe. We all should include more vegetables in our diet and this is one of the best ways to add vegetables to our menu.
This easy main course dish is not only loaded with vegetables and proteins, but also it is a perfect blend of flavors. Vegetable curry tastes great with any flatbread, naan, or rice. Add this to your festive menu like the Thanksgiving menu.
What Is Vegetable Curry?
Vegetable curry is one of the most flavorful and versatile dishes made with lots of vegetables and proteins and cooked with flavorful spices that make it delicious. However, You can customize the curry by varying the choice of vegetables, proteins, spices, level of spiciness, etc.
Curries are popular in Asian cuisines like Indian, Thai, and other South Asian countries. But I must say these are loved across the globe.
These are suitable for vegetarians and vegans. Loaded with vegetables this vegetable curry is dairy-free and perfect for vegans too. Check out my other popular vegan curry recipes.
Creamy Vegetable Curry Recipe
Here I'm making this vegetable curry base with cashews. But if you are allergic to nuts, you can add coconut paste to the curry. Add whatever vegetable is available to you. This vegetable curry is vegan but at the same time, this curry is customizable, and easily you can customize it as per your diet preference.
Ingredients You'll Need
Vegetables - Cauliflower, carrots, green beans, zucchini, bell peppers
Cashew nuts - this makes the curry creamy and texture smooth
TVP Protein - Soya granules. You can add other protein, like chickpeas, lentils, tofu, etc.
Spices - Coriander powder, ground cumin, turmeric powder, smoked paprika, cayenne pepper (optional), curry powder
Onion - white /yellow/red whichever is available
Tomato - fresh or canned tomatoes. I love fresh tomatoes.
Ginger and garlic - They will add flavor to the curry or gravy in this recipe. Fresh ginger and garlic are better than powdered ones. They add in much stronger flavor to the curry.
Vegetable broth - can be substituted with water
Salt to taste
How to make vegetable curry?
Preparation -
Dice the veggies into medium bite-sized pieces.
Roughly chop onions, tomato, ginger, garlic.
Place the soy chunks in a bowl add hot water and salt it it. Cover the bowl and keep aside for 10 minutes
Instructions - Step-by-step Process
In a large mixing bowl add all diced veggies (other than onion, tomato, ginger, garlic). Season with salt & pepper and toss with olive oil.
Preheat the air fryer for 3 minutes at 375ยฐF. Transfer the seasoned vegetables to the air fryer basket and cook for 9 - 10 minutes. The veggies will be nicely roasted and charred at the edges. Remove the veggies once they are done 80%.
However, you can also roast them in the oven or steam the veggies. But I like to roast the veggies in the air fryer since they give perfect roasted veggies. You can save some more of the air fryer roasted vegetables for snacks or sides.
Preparing the Curry base
Heat oil in a pan or Dutch oven. Add the whole spices and wait for 15 seconds till they are fragrant. Then add onions, ginger, garlic and saute till translucent. Add cashews followed by diced tomatoes. Saute till tomatoes are cooked and tender.
Remove the pan from the heat and cool down slightly. Then blend it to a fine smooth paste. If you are using a hand blender then add a little water to the pan and blend the onion tomatoes into a smooth paste.
In the same pan add one tbsp oil more and transfer the blended paste. Add all dry ground spices and salt. Stir to mix them well.
Cook on medium heat for 2 - 3 minutes till the paste is cooked and starts to release oil on the sides.
Then add vegetable broth or water to it and simmer for another 3 - 5 minutes.
Then add the roasted veggies and simmer on low heat for 3 - 4 minutes.
Turn off the heat once done and add finely chopped cilantro leaves. Drizzle some lemon juice as per taste. However, this is optional though.
Serve this vegan curry over steamed rice or with vegan naan.
Storage & Reheat
You can store the leftover curry in the refrigerator for up to 5 days when kept in an airtight container.
To store it properly, let it come down to room temperature first. Then transfer the leftovers to an airtight container and refrigerate for 5 days.
Reheat the leftovers in a saucepan for 2 minutes stirring in between. Or microwave for 1 minute stirring once in the halfway.
Some of my popular curries include -
If you are looking for more curry recipes, here is my collection of the best vegan curry recipes here on the blog.
Vegetable Curry Recipe
Vegetable Curry
Equipment
- Pan or Dutch Oven
- Air Fryer or oven or steamer
- Small bowls
Ingredients
- 1 small zucchini diced into bite-sized
- 2 small carrots diced into bite-sized
- 1 small cauliflower head cleaned and cut into florets
- ยผ cup diced green beans chopped into 1 inch appx
- ยผ cup tvp meat soy chunks
- 1 large onion roughly diced
- 1 tomato diced
- 8 - 10 garlic cloves
- 1 inch ginger
- ยผ cup cashews 10 - 12 cashew nuts
Whole Spices
- 1 bay leaf
- 2 green cardamom
- 2 cloves
- 3 - 4 black pepper
- ยฝ inch cinnamon stick
- ยฝ tsp cumin seeds
Ground Spices
- 2 tsp coriander powder
- ยฝ tsp cumin powder
- ยผ tsp turmeric powder
- ยผ tsp cayenne pepper
- ยฝ tsp smoked paprika
- ยฝ tsp curry powder or garam masala
- 1 tsp salt or as taste
For curry gravy
- 1ยฝ cup vegetable broth water
- ยผ cup coconut milk optional
- 2 - 4 tbsp cilantro leaves finely chopped
- 1 tsp lemon juice freshly squeezed optional as per taste
Instructions
Preparation
- Dice the veggies into medium bite-sized pieces.
- Roughly chop onions, tomato, ginger, garlic.
- Place the soy chunks in a bowl add hot water and salt it it.
- Cover the bowl and keep aside for 10 minutes.
- Squeeze out the water and keep aside.
Air fry the veggies
- In a large mixing bowl, add diced vegetables followed by salt and a drizzle of olive oil.
- Preheat the air fryer at 375ยฐF for 2 - 3 minutes.
- Transfer the seasoned veggies to the air fryer basket.
- Cook them in the air fryer at 375ยฐF for 8 - 10 minutes (80% cooked).
- Remove when reach desired doneness.
Preparation of curry gravy
- Heat oil in a pan or Dutch oven.
- Add all whole spices mentioned above in the ingredients list.
- When they are fragrant, add diced onions, ginger, and garlic.
- Saute for 2 minutes or till the onion becomes translucent.
- Then add the tomatoes and cashew nuts and stir to mix them once.
- Allow them cook till tomatoes turn soft and tender.
- Turn off the heat and let it cool down for some time.
- Transfer to a blender and blend it to a puree. (remove the bay leaf before blending.)
- Add 1 tbsp oil to the pan. Transfer the blended onion tomato cashew paste to the pan.
- Saute till the paste starts releasing oil on sides and are cooked well.
- Then add the dry spices to it and mix everything.
- Add a little water if required while sauteing the paste.
- Add roasted vegetables and Saute for 2 minutes.
- Then add ยผ - ยฝ cup water and simmer for 3 - 5 minutes or till reach desired consistency.
- Add finely chopped cilantro leaves and a drizzle of freshly squeezed lemon juice to the curry.
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