This 15-Minute Vegetable Curry is full of creamy, satisfying flavor!

I only use 5 simple ingredients, including frozen veggies, to make this vegan and vegetarian-friendly dish. You won’t believe how easy and delicious this curry is until you try it for yourself!

All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious. The coconut curry ramen that I made a few years ago ended up being so incredibly good that I decided to make something similar, sans ramen, for those who don’t like to eat instant ramen.

This fast, convenient, and satisfying recipe was the result! But while curry can take on many forms, I must note that this quick-fix recipe is not in any way a traditional vegetable curry.

It’s a simple combination of vegetables, a coconut-based broth, and store-bought curry powder. This is the type of convenience food that you can make in a college dorm, RV, hotel room, or any time or place that your cooking resources are limited.

A true vegetable curry has fresh aromatics, spices that are bloomed in oil, and several other layers of flavor. If you’re interested in trying an authentic recipe, see these Indian and Pakistani curry recipes at Tea for Turmeric or Thai red curry from Hot Thai Kitchen!

“I love this recipe! I’m a curry fanatic & have had many “authentic” Indian, Thai, and Japanese curries – when I’ve had energy, time, and money.

This is easy, quick, inexpensive, adaptable, and so yummy!! I like to add a rinsed & drained can of chickpeas or a 3/4th cup of rinsed red lentils sometimes.

So simple…Thank you!”

Ingredients

Here’s what you’ll need to make this delicious 15-minute vegetable curry recipe:

• Frozen Mixed Vegetables: A staple in my freezer, frozen mixed vegetables are a lifesaver when you need a quick veggie fix. You can use any type of mixed vegetables you like, but I find the stir-fry-style mixes work out best in this recipe.
• Vegetable Broth: This brings a good amount of flavor to the vegetable curry, so I recommend using a good, well-seasoned broth. I use Better Than Bouillon to make my broths, which is a concentrated paste that you mix with water.
• Canned Coconut Milk: Adds a creamy, rich texture. You want to use canned coconut milk, not the type you find in the refrigerated section next to the dairy milk. The canned coconut milk is much thicker and richer.
• Curry Powder: I use a mild yellow curry powder, but you could also use hot curry powder if you like things spicy.
• Dried Ground Ginger: This adds a warming, ever-so-slightly spicy element to this quick vegetable curry.
• Salt and Pepper: Be sure to season to taste with salt and pepper. Some vegetable broths will benefit from more salt, some less.

What Type of Curry Powder to Use

Curry powder can vary from brand to brand, so it’s important to experiment and find one that you like. Some brands that I’ve enjoyed in the past are Sharwood’s, Spice Island, and Simply Organic.

But if you have an Indian market in your metro area, that’s going to be your best bet. Their spice selection is likely to be the freshest and most affordable. If you want to try making your own curry seasoning, check out this recipe for homemade curry powder from Spice it Upp.

What Else Can I Add? My aim for this recipe was to make it as simple as possible, but if you have some of these ingredients, they’d also be great thrown into the mix:

• Chickpeas
• Cubed tofu
• Spinach
• Cashews
• Green onion
• Sweet potato (simmer until tender)
• Cauliflower
• Shrimp
• Cilantro

Serving Suggestions

I really love the coconut flavor in this recipe, so I sometimes double up on this flavor and serve my curry with coconut rice!

It’s savory, slightly sweet, and easy enough to make at the same time. Regular old white rice is still a good option, though. 😉 And because the broth is quite thin (it’s kind of a soup consistency), a slice of crusty bread, homemade naan, or flatbread is very much needed.

I’d never say no to some pickled red onions sprinkled on top, either!

Storage and Reheating

This recipe is good for 3-4 days in the fridge or up to 3 months in the freezer.

Portion it into individual containers and let it cool completely before storing. Thaw in the fridge overnight and reheat in the microwave or on the stovetop.

Nutrition Information

How to Make 15-Minute Vegetable Curry – Step by Step Photos This recipe starts with frozen vegetables, which I love because you don’t have to worry about them going bad, they’re already chopped, and it’s easy to get a variety without having to buy a lot of individual vegetables.

You can use any type of frozen vegetable mix you’d like for this recipe, although stir fry-style mixes tend to work best. You’ll need 1.5 lbs., which is two of these 12oz. bags. Add the frozen vegetables to a soup pot with 2 cups vegetable broth.

Don’t worry if the broth does not fully cover the vegetables. Place a lid on the pot, turn the heat onto high, and bring the broth up to a boil. Once the pot is boiling, turn the heat down to low and add in one 13.5oz. can of coconut milk.

Stir to combine. Also add 1 Tbsp curry powder and ½ teaspoon ground ginger. Let simmer for just a few minutes more.

After a few minutes over low heat the curry powder will have turned the broth a vibrant yellow color and infused the pot with flavor. Give the broth a taste and add salt and pepper to your liking (you may not need salt if your broth contains a lot).

Serve hot with bread or rice to soak up all that delicious broth!