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vegetable vegan curry

Guys, listen up. If you’ve never had a curry before, you are missing out big time. Let me tell you, I also started making curries just lately as I got into more plant-based eating, so I’m also not a pro or anything. But man, they are delicious! If you wanna venture out and try something new, start with a curry. It’s an amazing dish that originated from India, packed with flavor and warming spices and you can make it with anything you like. Vegetable curry, chickpea curry, lentil curry, pumpkin curry, you name it.


I always cook my dinners in bulk, for at least few days ahead. That way I get one meal off my head, I know I’m eating well and it saves so much time during the busy week. Plus, meal-planning and meal-prepping make grocery shopping much cheaper too, winning!

I’ll post my creamy coconut chickpea curry recipe soon, but today I wanna share with you easier option for when you have random vegetables sitting at home and you don’t feel like having a veggie soup, for which if you do, I also have a simple recipe here! ← Click, click and tell me how you liked it!

So, back to this delicious curry recipe. The main star of the curry show is a combination of flavorful spices and herbs. Now, obviously I’m not making an authentic curry recipe here, I just use whatever I’ve got to work with. Every market holds spices that I used in this recipe, so no excuses, please.

Ok, get your paper and pencil ready and start writing down a shopping list. If you’ve read my older posts and made my immunity shot or hot chocolate recipes, then you should already have turmeric powder in your kitchen. An overall amazing spice and a staple that can enhance literally any dish, plus it’s super-duper beneficial for your wellbeing! So, turmeric is going on our shopping list. Next, you’ll need garam masala, a blend of spices, that is believed to heat up your body and elevate body temperature. Perfect for colder months then. If you can’t find garam masala, you can make it yourself by mixing together cumin, cloves, pepper, cinnamon, ginger, and nutmeg, but the recipes for garam masala definitely vary. Last but not least as we are obviously making curry, you gotta get curry powder, and some cumin.

veggie curry spices


For vegetables, I’d say you can use what you have on hand, but I made mine with red and yellow peppers, zucchini, carrots and a frozen veggie mixture. Please feel free to omit frozen veggies, I just tossed them in because I had them laying in my freezer. Then there’s also red onion, garlic, freshly grated ginger (or just powdered ginger) and a can of tomato puree. Oh and btw there is no curry without a squeeze of lime on top and some type of grain or bread to serve this beauty with!

veggie vegan curry

veggie vegan curry

Let’s get to cookin’ good lookin’!

vegetable vegan curry


  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 3-4 servings
  • Category: Main Course, Side
  • Cuisine: Indian, Vegan


This is the perfect simple recipe for beginners at curry dishes. It involves a few different vegetables, a bit of chopping and a hungry tummy. This recipe is exactly what you need to meal prep your meals for the rest of the week and get yourself organized. It is vegan and gluten-free, packed with flavor and warmth. You can serve this with any grain of choice, brown rice, quinoa, bulgur, lentils or even just bread or tortilla. A squeeze of lime on top IS A MUST!


  • 1 tbsp coconut oil or any other oil for cooking
  • 1 red onion
  • 3 cloves of garlic minced
  • 2 tsp grated ginger or ginger powder
  • 1 small yellow pepper
  • 1 small red pepper
  • 1 zucchini
  • 1 carrot
  • 1 can tomato puree
  • 1/2 can coconut milk
  • 1 tbsp garam masala
  • 1/2 tbsp curry powder or more to taste
  • 1 tsp cumin
  • 1-2 tsp turmeric
  • 1 tsp cayenne pepper *optional
  • salt and pepper to taste
  • lime
  • 1 tbsp flour *optional


  1. Heat up coconut oil in a large pan, add in finely diced onion and saute until translucent and fragrant, about 4 minutes or so
  2. Add in minced garlic and grated ginger if using and cook for another 2 minutes
  3. Then add in the tomato puree with all the spices, mix together and cook for about 3 minutes on medium heat
  4. Now you want to incorporate in all the diced up vegetables, mix it all well together to get everything coated in red sauce
  5. Cover with the lid and cook for about 20 minutes on medium to low heat until the veggies are cooked
  6. Mix in coconut milk and 1 tbsp of flour if needed to thicken the curry up
  7. Serve with brown rice or quinoa and a good squeeze of lime juice!
  8. Buon appetite