Creamy vegetable curry is a delicious, healthy and warming dinner recipe served with rice. Simple comfort food at its finest.
Ingredients
Full recipe + amounts can be found in the recipe card below.
- Vegetables of your choice (I usually use a combination of any of these) :
– Sweet potato
– Butternut squash
– Pumpkin
– Potato
– Cauliflower
– Broccoli
– Peas
– Green beans
– Peppers
– Zucchini
– Mushrooms
– Spinach
– Kale - Onion.
- Garlic.
- Ginger.
- Spices: I used a combination of Garam Masala, paprika, ground coriander and a curry powder mix. Any Indian spices you like will will work.
- Coconut milk / Heavy cream.
- Vegetable stock.
- Tomato paste.
- Salt and pepper.
How to make vegetable curry
- Roast the vegetables: Cut the vegetables in similar-sized chunks. I always chop the peppers a little smaller since I prefer them that way. Very large cauliflower/broccoli florets can be halved/quartered. Place the vegetables (except for the spinach) on a large sheet pan and drizzle with olive oil. Season with salt then place in the oven and allow to roast for 30 minutes until caramelized and golden.
- Make the curry base: While the vegetable are roasting, make the curry base. Fry finely diced onion, garlic and ginger in a splash of oil until fragrant. Add the spices and tomato paste and allow to cook for a minute then pour in the stock. Scrape any sticky bits off the bottom of the pot then pour in the coconut milk/cream. Season with a pinch of sugar (optional), salt and pepper and allow to simmer. Cook for 10 minutes until the sauce has reduced and coats the back of a spoon.
- Combine and serve: Add the roasted vegetables to the curry sauce along with the baby spinach and allow to cook for 5-10 minutes, adding more stock if necessary. Adjust seasoning and serve with rice, fresh coriander/cilantro and chopped chillies (optional).
Can I freeze vegetable curry?
Yes, this curry freezes very well. Allow the cooked curry to cool completely then transfer to freezer-safe containers or freezer bags. Freeze for up to 3 months. Thaw completely then reheat in a saucepan set over medium heat. Add more stock or coconut milk if necessary.
What to serve with curry
Curry recipes
- Easy Creamy Tomato Chickpea Curry
- Butternut squash curry with crispy chickpeas
- Cauliflower korma curry

Creamy vegetable curry
Creamy vegetable curry is a delicious, healthy and warming dinner recipe served with rice. Simple comfort food at its finest.
Print
Pin
Rate
Servings: 6
Calories: 235kcal
Ingredients
- 500 g (1lb) sweet potato (butternut/pumpkin can also be substituted)
- 700 g (1.5lb) cauliflower (broccoli)
- 1 red pepper diced
- 1 yellow pepper diced
- 4 large zucchini roughly chopped
- 200 g (7oz) baby spinach
- 1 onion finely chopped
- 4 garlic cloves crushed
- 1 tsp crushed ginger
- 2 tbsp Garam Masala
- 1 tsp paprika
- 1 tsp coriander
- 2 tsp curry powder / spices of your choice (cumin, cardamom, a curry mix, etc)
- 1 tbsp tomato paste
- 1 cup vegetable stock
- 400 g coconut milk alternatively use heavy cream
- pinch of sugar
- salt and pepper to taste
Instructions
- Cut the vegetables in similar-sized chunks. I always chop the peppers a little smaller since I prefer them that way.
- Very large cauliflower/broccoli florets can be halved/quartered. Place the vegetables (except for the spinach) on a large sheet pan and drizzle with olive oil.
- Season with salt then place in the oven and allow to roast for 30 minutes until caramelized and golden.
- While the vegetable are roasting, make the curry base. Fry finely diced onion, garlic and ginger in a splash of oil until fragrant.
- Add the spices and tomato paste and allow to cook for a minute then pour in the stock.
- Scrape any sticky bits off the bottom of the pot then pour in the coconut milk/cream. Season with a pinch of sugar (optional), salt and pepper and allow to simmer.
- Cook for 10 minutes until the sauce has reduced and coats the back of a spoon.
- Add the roasted vegetables to the curry sauce along with the baby spinach and allow to cook for 5-10 minutes, adding more stock if necessary.
- Adjust seasoning and serve with rice, fresh coriander/cilantro and chopped chillies (optional).
Nutrition
Calories: 235kcal | Carbohydrates: 39g | Protein: 8g | Fat: 6g | Saturated Fat: 5g | Sodium: 361mg | Potassium: 1532mg | Fiber: 10g | Sugar: 14g | Vitamin A: 16352IU | Vitamin C: 170mg | Calcium: 128mg | Iron: 3mg
Hi, will be cooking this soon. There’s sure to be more than we can eat. Can leftovers be frozen.?
Absolutely.