Vegan Vegetable Curry is a restaurant style veggie dish that can be served with rice, rotis or parathas. Find step-by-step pictures to make this delicious curry.
The mild sweetness of the coconut milk and freshly roasted & ground spices render this curry its dominating flavours. A plateful of steaming hot rice is the perfect accompaniment to the curry.
This vegan, mild and gluten free curry is easy to make and is a family friendly meal. Pack it for lunch or if you want something quick and nourishing for your weeknight dinners, this Vegan Vegetable Curry will tick the boxes.
If you are a beginner and wanting to try a quick, no-fuss curry, this will work quite a treat.
Inspired by Our Favourite Restaurant
It is always fun to recreate restaurant dishes. In our locality (In Sydney), we discovered this nice Indian restaurant, which serves a host of Indian dishes (mostly North Indian and North West Frontier). There is this one South Indian (well, almost) dish they serve called Subz Masala Pacchadi. While it tastes nothing like a typical South Indian dish, I must admit it is one very tasty curry.
The curry very obviously had two ingredients that were characteristically South Indian – curry leaves and coconut milk. Aside from those ingredients and the vegetables, it is very hard to guess what goes in it. So, I decided to put my culinary skills to test and make this at home.
I really thought hard to understand the essence of the curry. So, I used a medley of vegetables, ground a few spices and made this curry. I was pleasantly surprised that the curry I had made was almost the same as the Subz Masala Pacchadi. Sure enough, we stopped ordering that dish since. Vegan Vegetable Curry is now a frequent part of our weeknight dinners.
- For a creamier curry use coconut cream instead of coconut milk.
- If you prefer a lighter curry, use light coconut milk or if you’re extracting fresh coconut milk, add more water to the thick coconut extract to obtain a thinner coconut milk.
- Play around with the whole spices to add your own touch with flavouring the curry.
- Use coconut oil instead of vegetable/sunflower/olive oil for a more intense flavour.
- You could use the same spices and coconut oil combination as a base for creating easy vegan curries with chickpeas, beans, one single vegetable or a combination of your favourite veggies.
- Rice is my favourite pick for the Vegan Vegetable Curry. Serve with hot steamed rice or with Jeera Garlic Rice. If you prefer a vegan jeera rice, swap the ghee for olive oil or coconut oil.
- Serve this curry with rotis, parathas or naan.
- Vegan Vegetable Curry makes an excellent side dish for idiyappam and sevai (rice noodles).
Check Out Other Vegan Recipes
To dry roast and powder:
- Fenugreek seeds, coriander seeds and cumin seeds – 1 tspn. each
- Curry leaves – 1 sprig
- Pepper corns – ½ tspn
- Dried red chillies – 2
- Cardamom pods -2
For the curry:
- Assorted frozen veggies (broccoli, capsicum, carrot, beans, snow peas, baby corn) or any of your choice – 1 large bowl
- Onion (Large) -1, chopped into big chunks
- Garlic – 4 cloves, chopped into pieces
- Coconut milk – 1 can or 2 cups freshly extracted
- Turmeric powder -1/4 tspn
- Cumin powder – ¼ tspn
- Coriander powder – ½ tspn
- Mustard seeds – 1 tspn
- Garam masala – 1 tspn
- Chilli powder (Optional)– ½ tspn
- Oil – ½ tblspn
- Water (optional) – ½ cup
- Curry leaves – 5-8
- Salt – To taste
- Dry roast the ingredients under ‘To dry roast and powder’ and grind to a fine powder. Keep aside.
- Heat oil in a saucepan, add mustard seeds and let it splutter.
- Add the curry leaves, and sauté for a few seconds.
- Then add the chopped garlic and onion pieces.
- Cook them till the raw smell leaves and make sure that the onions and garlic do not become too soft.
- Add the other vegetables.
- If you are using fresh ones, start with the veggie that takes the longest time to cook and follow it up with the other veggies.
- Since I used frozen vegetables, I tossed them all in at once also while saving myself a lot of cooking time.
- Cook these vegetables for about 3-5 minutes.
- Toss in the ground spices and other dry spices along with salt.
- Give it a mix and allow them to cook with the spices for about 2 minutes on a medium flame.
- Once the raw smell of the spices is gone and the vegetables have partly cooked, pour the coconut milk and mix well.
- Once the coconut milk starts to bubble, turn the stove off.
- Add some water if the curry is a little too dry or thick for your liking.
- Avoid adding too much water as it may take away the lovely flavour of coconut milk.
- Serve the curry with hot steamed rice or Indian flat breads.