I’ve been very into really simple quick-fix meals lately. You know, those meals that you can literally throw together in minutes with just a handful of ingredients and no chopping. The Coconut Curry Ramen that I made a couple of months 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 super quick, 15-Minute Vegetable Curry is as basic as it gets, but it’s still full of creamy, satisfying flavor!
What is Vegetable Curry?
Curry can take on many forms depending on what part of the world you’re in, but it’s important to 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. It’s fast, convenient, and satisfying, but nothing more. 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 vegetable curry recipe, Tea for Two has an excellent round-up of Indian and Pakistani Curry Recipes, as well as more information on the different types of curries from that region. Or, if you’re looking for a Thai Vegetable Curry, check out this Vegan Red Curry from Hot Thai Kitchen.
What Type of Curry Powder to Use
I used a mild yellow curry powder for this recipe, but you could also use hot curry powder if you like things spicy. 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:
- Cubed tofu
- Green onion
- Sweet potato (simmer until tender)
How to Serve Quick Vegetable Curry
This recipe is kind of a soup, so you’ll probably want some sort of bread or starch to soak up all that delicious coconut broth. I like the idea of serving a scoop of rice on top, but you could also do some naan or your favorite flatbread for dipping.
15-Minute Vegetable Curry
Creamy coconut milk, flavorful vegetable broth, and curry powder come together to create a simple yet delicious vegetable curry. Course Dinner, Lunch, SoupCuisine American, IndianTotal Cost $5.93 recipe / $1.48 serving Prep Time 5 minutesCook Time 10 minutesTotal Time 15 minutes Servings 5 1.5 cups each Calories 97kcal Author Beth – Budget Bytes
- 24 oz. frozen mixed vegetables* $3.18
- 2 cups vegetable broth $0.26
- 1 13.5oz. can coconut milk $2.09
- 1 Tbsp curry powder $0.30
- 1/2 tsp dried ground ginger $0.05
- salt and pepper to taste $0.05
- Add the frozen vegetables and broth to a soup pot (it’s okay if the broth does not fully cover the vegetables). Place a lid on top and turn the heat on to high. Bring the broth up to a boil.
- Give the vegetables a good stir, turn the heat down to low, then add the coconut milk, curry powder, and ginger. Stir to combine, then let simmer for just a few more minutes.
- Taste the broth and add salt and pepper to your liking.
- Serve hot with bread or rice.
* You can use any type of frozen mixed vegetables, but I find that stir fry style mixes tend to work best.
Serving: 1.5cups | Calories: 97kcal | Carbohydrates: 20g | Protein: 5g | Fat: 1g | Sodium: 448mg | Fiber: 6g
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!
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