20 Spicy Vegetable Curry Recipes Delicious

Spice up your dinner routine with our collection of 20 Spicy Vegetable Curry Recipes that promise to deliver bold flavors and comforting warmth in every bite. Whether you’re craving a quick weeknight meal or looking to explore the vibrant world of vegetarian curries, these dishes are sure to inspire. Dive in and discover your next favorite recipe that’ll have everyone asking for seconds!

Thai Green Vegetable Curry

Bring the vibrant flavors of Thailand to your kitchen with this easy-to-make Thai Green Vegetable Curry, packed with fresh veggies and aromatic spices.

Ingredients

• 1 tbsp vegetable oil
• 2 tbsp green curry paste
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tbsp brown sugar
• 1 tbsp soy sauce
• 1 cup broccoli florets
• 1 cup sliced bell peppers
• 1 cup sliced zucchini
• 1/2 cup basil leaves

Instructions

1. Heat 1 tbsp vegetable oil in a large pan over medium heat. Add 2 tbsp green curry paste and stir for 1 minute until fragrant.
2. Pour in 1 can coconut milk and 1 cup vegetable broth, stirring to combine. Bring to a simmer.
3. Add 1 tbsp brown sugar and 1 tbsp soy sauce, stirring until the sugar dissolves.
4. Add broccoli florets, sliced bell peppers, and sliced zucchini. Simmer for 10 minutes, or until vegetables are tender.
5. Stir in 1/2 cup basil leaves just before serving.

The magic of this curry lies in the balance of sweet, spicy, and savory flavors, all while keeping it light and vegetable-forward.

Tip: For an extra kick, add a sliced Thai chili with the vegetables.

Indian Chickpea and Spinach Curry

Warm up your kitchen with this comforting Indian Chickpea and Spinach Curry, a hearty dish that’s as nutritious as it is flavorful.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups fresh spinach
• 1/2 cup water
• 1/2 cup coconut milk

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Stir in the garlic, ginger, cumin, coriander, turmeric, and cayenne pepper. Cook for 1 minute until fragrant.
3. Add the chickpeas, diced tomatoes, salt, and black pepper. Stir to combine and simmer for 10 minutes.
4. Add the spinach and water. Cook until the spinach wilts, about 3 minutes.
5. Pour in the coconut milk and simmer for another 5 minutes, stirring occasionally.

The creamy coconut milk balances the spices beautifully, creating a curry that’s rich yet light. Perfect for a cozy dinner that doesn’t weigh you down.

Tip: For an extra kick, add a pinch more cayenne pepper or serve with a side of hot sauce.

Japanese Eggplant Curry

This Japanese Eggplant Curry is a cozy, flavorful dish that brings a touch of warmth to your dinner table, perfect for those chilly evenings when you crave something hearty yet wholesome.

Ingredients

• 2 medium Japanese eggplants, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• Fresh cilantro, for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 3 minutes.
2. Stir in the curry powder, cumin, salt, and black pepper, cooking for another minute until the spices are toasted.
3. Add the Japanese eggplant to the skillet, stirring to coat with the spice mixture.
4. Pour in the coconut milk, vegetable broth, soy sauce, and sugar. Bring to a simmer, then reduce heat to low. Cover and cook for 15 minutes, or until the eggplant is tender.
5. Uncover and simmer for an additional 5 minutes to thicken the sauce slightly.
6. Garnish with fresh cilantro before serving.

The magic of this curry lies in the creamy coconut milk melding with the earthy eggplant, creating a dish that’s both comforting and exotic. Serve it over steamed rice for a complete meal.

Tip: For an extra kick, add a pinch of red pepper flakes with the spices.

Sweet Potato and Coconut Curry

This Sweet Potato and Coconut Curry is a cozy, flavorful dish that brings a touch of warmth to any dinner table, perfect for those nights when you crave something both nourishing and comforting.

Ingredients

• 2 tablespoons coconut oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon red pepper flakes
• 2 large sweet potatoes, peeled and cubed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• Fresh cilantro, for garnish

Instructions

1. Heat the coconut oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Stir in the garlic, ginger, curry powder, turmeric, and red pepper flakes, cooking for another minute until fragrant.
3. Add the sweet potatoes, stirring to coat them in the spice mixture.
4. Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer. Cover and cook for 20 minutes, or until the sweet potatoes are tender.
5. Remove from heat and stir in the lime juice and salt. Garnish with fresh cilantro before serving.

The creamy coconut milk and sweet potatoes create a delightful contrast with the spicy curry, making every bite a perfect balance of flavors.

Tip: For an extra layer of flavor, toast the curry powder in a dry pan for a minute before adding it to the dish.

Moroccan Vegetable Tagine

Warm up your kitchen with this fragrant Moroccan Vegetable Tagine, a hearty and colorful dish that brings the exotic flavors of North Africa to your table.

Ingredients

• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 1 large sweet potato, peeled and cubed
• 1 red bell pepper, diced
• 1 zucchini, sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 1/2 cup dried apricots, halved
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 5 minutes.
2. Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1/2 tsp ground turmeric, and 1/4 tsp cayenne pepper, cooking for 1 minute until fragrant.
3. Add the sweet potato, red bell pepper, and zucchini, stirring to coat with the spices. Cook for 5 minutes.
4. Pour in the diced tomatoes, vegetable broth, and add the chickpeas and dried apricots. Season with salt and pepper to taste.
5. Bring to a simmer, then reduce heat to low. Cover and cook for 25 minutes, or until the vegetables are tender.
6. Garnish with fresh cilantro before serving.

The beauty of this tagine lies in the sweet and savory harmony of apricots and spices, creating a dish that’s as nourishing as it is vibrant.

Tip: Serve over couscous or with warm crusty bread to soak up the delicious sauce.

Vietnamese Tofu Curry

Warm up your kitchen with this fragrant Vietnamese Tofu Curry, a comforting dish that blends creamy coconut milk with bold spices for a weeknight dinner that feels anything but ordinary.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tbsp vegetable oil
• 1 onion, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp Vietnamese curry powder
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 carrot, sliced
• 1 potato, cubed
• Salt to taste

Instructions

1. Heat 2 tbsp vegetable oil in a large pot over medium heat. Add the onion, 3 minced garlic cloves, and 1 tbsp grated ginger, sautéing until fragrant, about 2 minutes.
2. Stir in 2 tbsp Vietnamese curry powder and cook for another minute to toast the spices.
3. Pour in 1 can coconut milk and 1 cup vegetable broth, stirring to combine. Add 1 tbsp soy sauce and 1 tbsp brown sugar, mixing well.
4. Add the carrot and potato, bringing the mixture to a simmer. Cook uncovered for 15 minutes, or until the vegetables are tender.
5. Gently add the cubed tofu, simmering for an additional 5 minutes to heat through. Season with salt to taste.

The magic of this curry lies in the balance of sweet, spicy, and savory flavors, all hugged by the creaminess of coconut milk. It’s a dish that proves tofu can be the star of the show.

Tip: For an extra layer of flavor, serve this curry with a squeeze of lime and a sprinkle of fresh cilantro.

Carrot and Lentil Curry

Warm up your kitchen with this comforting Carrot and Lentil Curry, a dish that’s as nourishing as it is flavorful, perfect for a cozy weeknight dinner.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 4 medium carrots, sliced
• 1 cup dried red lentils, rinsed
• 4 cups vegetable broth
• 1/2 tsp salt
• 1 tbsp lemon juice
• Fresh cilantro for garnish

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and cook until soft, about 5 minutes.
2. Stir in 2 cloves minced garlic, 1 tbsp grated ginger, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, and 1/4 tsp cayenne pepper. Cook for 1 minute until fragrant.
3. Add the sliced carrots and cook for another 5 minutes, stirring occasionally.
4. Pour in 1 cup rinsed red lentils and 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until lentils and carrots are tender.
5. Stir in 1/2 tsp salt and 1 tbsp lemon juice. Taste and adjust seasoning if necessary.
6. Garnish with fresh cilantro before serving.

The magic of this curry lies in the harmony of sweet carrots and earthy lentils, brought together with a blend of warming spices. It’s a simple dish that doesn’t skimp on depth of flavor.

Tip: For an extra creamy texture, blend half the curry before adding the lemon juice and cilantro.

Pumpkin and Peanut Curry

Warm up your kitchen with this comforting Pumpkin and Peanut Curry, a creamy, spicy dish that’s as nourishing as it is flavorful.

Ingredients

• 1 tablespoon vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons red curry paste
• 1 can (15 oz) pumpkin puree
• 1 can (13.5 oz) coconut milk
• 1/2 cup smooth peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup water
• 1/4 cup chopped cilantro, for garnish
• 1/4 cup chopped peanuts, for garnish

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing until soft, about 5 minutes.
2. Stir in the red curry paste and cook for 1 minute until fragrant.
3. Add the pumpkin puree, coconut milk, peanut butter, soy sauce, brown sugar, salt, and black pepper. Stir until well combined.
4. Pour in the water and bring the mixture to a simmer. Cook for 15 minutes, stirring occasionally, until the curry thickens slightly.
5. Serve hot, garnished with chopped cilantro and peanuts.

The magic of this curry lies in the rich, velvety texture from the pumpkin and peanut butter, creating a dish that’s both hearty and surprisingly light.

Tip: For an extra kick, add a diced jalapeño with the onion at the beginning.

Spinach and Tomato Curry

Warm up your kitchen with this vibrant Spinach and Tomato Curry, a dish that balances hearty greens with the tangy sweetness of tomatoes in a richly spiced sauce.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1 can (14 oz) diced tomatoes
• 1 cup water
• 1 teaspoon salt
• 1 teaspoon sugar
• 6 cups fresh spinach, roughly chopped
• 1/2 cup coconut milk

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes.
2. Stir in garlic, ginger, cumin, coriander, turmeric, and cayenne pepper. Cook for 1 minute until fragrant.
3. Add diced tomatoes, water, salt, and sugar. Bring to a simmer and cook for 10 minutes, stirring occasionally.
4. Add spinach in batches, stirring until wilted before adding more. Cook for 5 minutes.
5. Pour in coconut milk and simmer for another 5 minutes until the sauce thickens slightly.

The magic of this curry lies in the coconut milk, which adds a creamy texture that beautifully contrasts with the earthy spinach and bright tomatoes.

Tip: For an extra layer of flavor, toast the spices in a dry pan before adding them to the dish.

Cauliflower and Pea Curry

This Cauliflower and Pea Curry is a vibrant, comforting dish that brings a little spice to your weeknight dinner rotation.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1 can (14 oz) coconut milk
• 1 head cauliflower, cut into florets
• 1 cup frozen peas
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Stir in the garlic, ginger, curry powder, cumin, turmeric, and cayenne pepper. Cook for 1 minute until fragrant.
3. Pour in the coconut milk and bring to a simmer. Add the cauliflower florets, cover, and cook for 10 minutes.
4. Add the frozen peas and cook for another 5 minutes, until the cauliflower is tender and the peas are heated through.
5. Season with salt to taste and garnish with fresh cilantro before serving.

The magic of this curry lies in the creamy coconut milk melding with the earthy spices, creating a sauce that’s irresistibly rich yet light.

Tip: For an extra layer of flavor, toast the curry powder in a dry pan for 30 seconds before adding it to the dish.

Broccoli and Almond Curry

This Broccoli and Almond Curry is a vibrant, nutty twist on a classic, blending creamy almond butter with crisp broccoli for a dish that’s as nutritious as it is delicious.

Ingredients

• 2 cups broccoli florets
• 1/4 cup almond butter
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup coconut milk
• 1/4 cup sliced almonds, for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Stir in turmeric, cumin, salt, and black pepper, cooking for 1 minute until fragrant.
3. Add broccoli florets to the skillet, tossing to coat with the spice mixture. Cook for 5 minutes, stirring occasionally.
4. Whisk almond butter into coconut milk until smooth, then pour over the broccoli. Reduce heat to low and simmer for 10 minutes, until the broccoli is tender and the sauce has thickened.
5. Garnish with sliced almonds before serving.

The creamy almond butter sauce clings to each floret, offering a rich depth that’s perfectly balanced by the freshness of the broccoli.

Tip: For an extra crunch, toast the sliced almonds in a dry pan over medium heat for 2-3 minutes before garnishing.

Zucchini and Corn Curry

Warm up your kitchen with this vibrant Zucchini and Corn Curry, a dish that’s as colorful as it is comforting, perfect for those evenings when you crave something hearty yet healthy.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 medium zucchinis, sliced into half-moons
• 1 cup corn kernels (fresh or frozen)
• 1 can (14 oz) coconut milk
• 1 tablespoon lime juice
• Fresh cilantro, for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 3 minutes.
2. Stir in the curry powder, cumin, salt, and black pepper, cooking for another minute to toast the spices.
3. Add the zucchinis and corn to the skillet, stirring to coat them in the spice mixture. Cook for 5 minutes, until the vegetables start to soften.
4. Pour in the coconut milk, bringing the mixture to a simmer. Reduce the heat to low and let it cook for 10 minutes, allowing the flavors to meld.
5. Remove from heat and stir in the lime juice. Garnish with fresh cilantro before serving.

The magic of this curry lies in the creamy coconut milk that perfectly balances the spice, while the lime juice adds a refreshing zing that lifts the entire dish.

Tip: For an extra layer of flavor, toast the curry powder and cumin in a dry pan before adding them to the dish.

Bell Pepper and Coconut Curry

This Bell Pepper and Coconut Curry is a vibrant, comforting dish that brings a touch of sweetness and heat to your dinner table, perfect for those nights when you crave something both nourishing and exciting.

Ingredients

• 2 tablespoons coconut oil
• 1 large onion, thinly sliced
• 3 bell peppers (mixed colors), sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 can (14 oz) coconut milk
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• Fresh cilantro, for garnish

Instructions

1. Heat 2 tablespoons coconut oil in a large skillet over medium heat. Add 1 large onion, thinly sliced, and cook until soft and translucent, about 5 minutes.
2. Add the sliced bell peppers, 3 cloves garlic, minced, and 1 tablespoon fresh ginger, grated. Cook for another 5 minutes, stirring occasionally, until the peppers begin to soften.
3. Stir in 1 tablespoon curry powder and 1 teaspoon ground turmeric, cooking for 1 minute until fragrant.
4. Pour in 1 can (14 oz) coconut milk, 1 tablespoon soy sauce, 1 tablespoon brown sugar, and 1/2 teaspoon salt. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
5. Garnish with fresh cilantro before serving. The creamy coconut milk and the sweetness of the bell peppers create a delightful contrast with the warm spices, making every bite a discovery.

Tip: For an extra layer of flavor, toast the curry powder in a dry pan for 30 seconds before adding it to the dish.

Mushroom and Cashew Curry

This Mushroom and Cashew Curry is a creamy, dreamy dish that brings a touch of elegance to your weeknight dinners, with a rich sauce that’s surprisingly simple to whip up.

Ingredients

• 2 tablespoons coconut oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 pound mushrooms, sliced
• 1/2 cup cashews, plus extra for garnish
• Fresh cilantro, for garnish

Instructions

1. Heat the coconut oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Stir in the garlic, ginger, curry powder, turmeric, cumin, salt, and black pepper. Cook for 1 minute until fragrant.
3. Pour in the coconut milk and vegetable broth, stirring to combine. Bring to a simmer.
4. Add the mushrooms and cashews. Simmer for 15 minutes, stirring occasionally, until the mushrooms are tender and the sauce has thickened.
5. Garnish with fresh cilantro and extra cashews before serving.

The magic of this curry lies in the cashews, which blend into the sauce to thicken it naturally while adding a subtle nutty sweetness.

Tip: For an extra creamy texture, blend half the curry before adding the mushrooms and cashews.

Eggplant and Chickpea Curry

Warm up your kitchen with this hearty Eggplant and Chickpea Curry, a dish that’s as nourishing as it is flavorful, perfect for a cozy night in.

Ingredients

• 1 large eggplant, diced into 1-inch cubes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 can (14.5 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, and ginger, sautéing for about 3 minutes until the onion is translucent.
2. Stir in the curry powder, cumin, salt, and black pepper, cooking for another minute until fragrant.
3. Add the diced eggplant to the skillet, stirring to coat with the spices. Cook for 5 minutes, stirring occasionally.
4. Pour in the diced tomatoes and coconut milk, bringing the mixture to a simmer. Reduce heat to low, cover, and let it cook for 15 minutes, stirring occasionally.
5. Add the chickpeas to the skillet, stirring well. Cover and simmer for another 10 minutes until the eggplant is tender.
6. Remove from heat and stir in the fresh cilantro before serving.

This curry stands out with its creamy coconut milk base and the perfect balance of spices, making every bite a delightful experience.

Tip: For an extra kick, add a pinch of red pepper flakes with the other spices.

Green Bean and Potato Curry

This Green Bean and Potato Curry is a comforting, flavorful dish that brings a little spice to your weeknight dinner routine.

Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1 pound potatoes, peeled and cubed
• 1/2 pound green beans, trimmed and cut into 1-inch pieces
• 1 (14-ounce) can coconut milk
• 1 teaspoon salt
• 1/2 teaspoon sugar
• Fresh cilantro, for garnish

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Stir in the garlic, ginger, cumin, coriander, turmeric, and cayenne pepper. Cook for 1 minute until fragrant.
3. Add the potatoes and green beans to the skillet. Stir to coat with the spices.
4. Pour in the coconut milk, salt, and sugar. Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, or until the potatoes are tender.
5. Garnish with fresh cilantro before serving.

The creamy coconut milk balances the heat from the spices, making this curry a harmonious blend of flavors.

Tip: For an extra layer of flavor, toast the spices in a dry pan before adding them to the dish.

Corn and Spinach Curry

Warm up your evenings with this vibrant Corn and Spinach Curry, a dish that brings together the sweetness of corn with the earthy tones of spinach in a creamy, spiced sauce.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper
• 1 cup corn kernels (fresh or frozen)
• 2 cups fresh spinach, roughly chopped
• 1 cup coconut milk
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat 2 tablespoons olive oil in a large pan over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
2. Stir in 2 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric powder, and 1/4 teaspoon cayenne pepper. Cook for another minute until fragrant.
3. Add the corn kernels to the pan and cook for 5 minutes, stirring occasionally.
4. Mix in the roughly chopped spinach and cook until wilted, about 2 minutes.
5. Pour in 1 cup coconut milk and bring the mixture to a simmer. Let it cook for 10 minutes, allowing the flavors to meld together. Season with salt to taste.
6. Garnish with fresh cilantro before serving.

This curry stands out with its perfect balance of sweetness from the corn and a slight kick from the spices, all wrapped in a creamy coconut sauce.

Tip: For an extra layer of flavor, toast the spices in the oil before adding the onions.

Sweet Corn and Basil Curry

This Sweet Corn and Basil Curry is a vibrant, comforting dish that brings a touch of sweetness and a burst of freshness to your table, perfect for those cozy nights in.

Ingredients

• 2 cups sweet corn kernels (fresh or frozen)
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 cup coconut milk
• 1/2 cup vegetable broth
• 1/4 cup fresh basil leaves, chopped
• Salt to taste

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 5 minutes.
2. Stir in the cumin, coriander, turmeric, and cayenne pepper, cooking for another minute until fragrant.
3. Add the sweet corn kernels to the skillet, stirring to coat them in the spices.
4. Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer. Let it cook for 10 minutes, allowing the flavors to meld.
5. Remove from heat and stir in the fresh basil leaves. Season with salt to taste.

The combination of sweet corn and aromatic basil creates a delightful contrast, while the coconut milk adds a creamy richness that makes this curry irresistibly comforting.

Tip: For an extra layer of flavor, toast the spices in a dry pan before adding them to the dish.

Red Lentil and Pumpkin Curry

Warm up your kitchen with this comforting Red Lentil and Pumpkin Curry, a dish that beautifully blends sweet and savory flavors in a creamy, spiced sauce.

Ingredients

• 1 cup red lentils, rinsed
• 2 cups pumpkin, cubed
• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion, 2 garlic cloves, and 1 tbsp ginger, sautéing until soft, about 5 minutes.
2. Stir in 1 tbsp curry powder, 1 tsp ground cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne pepper, cooking for 1 minute until fragrant.
3. Add the red lentils, pumpkin, 1 can coconut milk, and 2 cups vegetable broth. Bring to a boil, then reduce heat to simmer, covered, for 20 minutes or until lentils and pumpkin are tender.
4. Season with salt to taste. Serve garnished with fresh cilantro.

The magic of this curry lies in the pumpkin’s natural sweetness balancing the heat from the spices, creating a dish that’s as nourishing as it is flavorful.

Tip: For an extra creamy texture, blend half the curry before serving.

Mixed Vegetable and Coconut Milk Curry

Warm up your kitchen with this comforting Mixed Vegetable and Coconut Milk Curry, a vibrant dish that brings together the creaminess of coconut milk and the freshness of vegetables in a harmonious blend.

Ingredients

• 1 tbsp coconut oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp chili powder
• 1 can (13.5 oz) coconut milk
• 2 cups mixed vegetables (such as carrots, bell peppers, and cauliflower), chopped
• 1 tbsp lime juice
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat 1 tbsp coconut oil in a large pan over medium heat. Add 1 medium diced onion, sautéing until translucent, about 5 minutes.
2. Stir in 2 cloves minced garlic and 1 tbsp grated ginger, cooking for another minute until fragrant.
3. Add 1 tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp chili powder, stirring to coat the onions and garlic.
4. Pour in 1 can coconut milk, stirring well to combine with the spices. Bring to a gentle simmer.
5. Add 2 cups mixed vegetables, cover, and simmer for 15-20 minutes, or until the vegetables are tender.
6. Finish with 1 tbsp lime juice and salt to taste. Garnish with fresh cilantro before serving.

The magic of this curry lies in the way the coconut milk mellows the spices, creating a sauce that’s rich yet not overpowering, letting the vegetables shine.

Tip: For an extra layer of flavor, toast the spices in the pan before adding the coconut milk.

Conclusion

We hope this roundup of 20 Spicy Vegetable Curry Recipes has inspired your next kitchen adventure! Each dish offers a unique blend of flavors perfect for spicing up your meal rotation. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest. Happy cooking!