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pan with yellow curry and wooden spoon

Vegetable Curry Recipe

  • Author: Alexis Joseph
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 5 1x
  • Category: Main Meals
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegan


This creamy and comforting Vegetable Curry is my go-to recipe for an easy, flavorful and healthy meal. Made with chickpeas, sweet potatoes, veggies, spices, and cashew cream, it's just as good as takeout and comes together quickly! Serve with basmati rice and fresh herbs. Vegan and gluten-free.


Units Scale
  • 1 1/4 cups basmati rice, rinsed
  • 1 1/2 tsp sea salt, divided
  • 1/2 cup raw cashews
  • 2 cups unsweetened almond or cashew milk
  • 1 tbsp avocado oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, peeled and minced (or 1 tsp dried)
  • 2 cups chopped zucchini, green beans, or broccoli
  • 1 red bell pepper, chopped
  • 1 medium sweet potato, diced (about 2 cups, can sub carrot)
  • 3 tbsp mild curry powder
  • 1/2 cup frozen peas
  • 1-15oz can chickpeas, drained and rinsed
  • 1 tbsp tamari (sub soy sauce if not gluten free)
  • 1 tsp coconut sugar
  • Fresh chopped basil or cilantro, optional


  1. Place cashews in a small bowl. Cover with hot water and set aside.
  2. Rinse rice well to remove starch (the water should run clear). In a medium pot, combine rice, 2 1/4 cups water, and 1/2 tsp salt and bring to a boil. Stir, cover and reduce heat to low, simmering for about 15-20 minutes or until rice is tender and water is absorbed. Remove from heat and fluff with a fork.
  3. Heat oil in a large skillet or Dutch oven over medium heat. Add onion and sauté for 5 minutes. Add garlic and ginger and sauté for another minute. Stir in zucchini, bell pepper, potatoes, carrots, curry powder, and remaining 1 tsp salt. Sauté for another 5 minutes.
  4. Drain and rinse cashews. Place in a high-speed blender (I used a Nutribullet) with 1 cup almond milk and blend until completely smooth. Stir into vegetable mixture. Add remaining 1 cup milk, tamari, sugar, peas, and chickpeas. Reduce heat to low and simmer (covered) for about 15 minutes, stirring as needed, or until potatoes are fork-tender.
  5. Garnish with fresh herbs and red pepper flakes if you like! Serve over rice.


*Use whatever is in easy! You can sub 3 cups broccoli, snow peas, zucchini, green beans, etc.

The gorgeous pan in these photos is the Always Pan!

Keywords: vegetable curry