15-Minute Vegetable Curry

$5.93 recipe / $1.48 serving
by Beth - Budget Bytes
4.75 from 20 votes
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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!

vegetable curry in a pot

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:

  • Chickpeas
  • Cubed tofu
  • Spinach
  • Cashews
  • Green onion
  • Sweet potato (simmer until tender)
  • Cauliflower
  • Shrimp
  • Cilantro

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.

A bowl of vegetable curry topped with a scoop of rice

15-Minute Vegetable Curry

4.75 from 20 votes
Creamy coconut milk, flavorful vegetable broth, and curry powder come together to create a simple yet delicious vegetable curry.
Overhead view of a pot full of 15-Minute Vegetable Curry
Servings 5 1.5 cups each
Prep 5 mins
Cook 10 mins
Total 15 mins

Ingredients

  • 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)

Instructions 

  • 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.

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Notes

* You can use any type of frozen mixed vegetables, but I find that stir fry style mixes tend to work best.

Nutrition

Serving: 1.5cupsCalories: 97kcalCarbohydrates: 20gProtein: 5gFat: 1gSodium: 448mgFiber: 6g
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How to Make 15-Minute Vegetable Curry – Step by Step Photos

a bag of frozen vegetables

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.

broth being poured into a pot with frozen vegetables

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.

Coconut milk being poured into the pot with broth and vegetables

Once the pot is boiling, turn the heat down to low and add in one 13.5oz. can of coconut milk. Stir to combine.

Curry powder and ginger added to the pot

Also add 1 Tbsp curry powder and ½ teaspoon ground ginger. Let simmer for just a few minutes more.

Finished vegetable curry with salt and pepper added

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).

A bowl of curry vegetables with rice on top

Serve hot with bread or rice to soak up all that delicious broth!

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  1. I just made this with some edits and it’s phenomenal! I doubled the curry powder. and added turmeric and a bit of garam masala. I honestly was just throwing in a bunch of extra spices. I marinated tofu and added that it when I added the coconut milk and served it with basmati rice. It made for a nice meal prep.

  2. Just found your site! I’ve been trying to up my repertoire of soup recipes – this one work nicely – so flavorful.

  3. I love Budget Bytes, but this recipe was not a winner for me. Although it was VERY simple and definitely fast, it lacked almost completely in flavor. I wouldn’t make it again unless someone has a suggestion for adding more flavor.

    1. It is pretty aromatic but I agree it is a bit flavorless as listed. I add garlic powder, onion powder and salt and pepper to ours and it’s quite tasty – I’ve made it several times now this way and love it. We eat it with a scoop of quinoa on top instead of rice to give the dish a bit of protein.

  4. Hello! How long does this last in the fridge? Does it freeze well? Thanks in advance! :)

    1. The curry will be good up to 3 or 4 days in the fridge. It freezes well. Allow the cooked curry to cool completely, then transfer to freezer-safe containers, where it will keep for up to 3 months. XOXO -Monti

  5. I made this today for the first time. I really like it, I didn’t have frozen vegetables, so I cooked a few carrots and Broccoli. I added an additional can of drained garbanzo beans, a little garlic and onion powder. Very tasty. Thanks for the recipe! It’s my first successful curry soup that I actually really like.