This quick and easy vegetarian curry is loaded with chickpeas, spinach, green peas and plenty of warm spices for a bright, beautiful and flavorful dinner!
I am SO excited for this week!
My husband and I had our 10-year wedding anniversary last fall, but I was out of town and besides some sweet cards, we didn’t really celebrate.
We were waiting.
And the wait is almost over!
In just a couple of days we are heading to Costa Rica for a long weekend of sun and fun! I started packing yesterday cause I’m just so excited for this trip!
We’ve got a canopy zip line tour planned, a volcano hike, sunset tubing and sunset horseback riding. Plus lots of beach and pool time and just some quality time together to reconnect and rejuvenate. ❤️
Ahhh, is it time to board the plane yet because I am READY!
But alas, I must be patient a little longer. So before all that, let’s talk about today’s deliciousness. 😋
Today I’m sharing with you a new favorite meatless Monday dinner.
My quick and easy vegetarian curry is bright, beautiful, full of flavor and has tons of freshness. 💚
It’s easy enough for a weeknight but also so satisfying.
And it’s perfect for a lightened up meal here in January. 👍 (See my black bean tacos and easy chickpea burgers for some other bean-based meatless meals.)
My vegetarian curry is made without coconut milk. I’ve had curry with it and I like that too, but this is just my easy go-to with ingredients I always have on hand.
(But if you want to use coconut milk to make this vegan, I’ve got details for you on that in the notes. It’s naturally gluten-free as is.)
And just like my quick chicken curry that this is based on, it’s maybe not traditional and maybe not super authentic, but I’m OK with a few shortcuts that get dinner on the table and still have ALL the great flavor!
Notes on this quick and easy vegetarian curry:
- The toppings here are optional, but I highly recommend you pick at least a couple of them! The herbs and the lime juice add such great freshness, and the peanuts give it a really great crunch factor.
- My husband usually adds some grilled or rotisserie chicken to his, so if you have non-vegetarians, that’s an easy option.
- If you want to use coconut milk in place of the Greek yogurt and milk, you can. Just substitute a 13 oz. can. You may need to add a couple of tablespoons of your flour of choice and let the mixture simmer for a little longer to help the curry thicken.
- We love this veggie curry served over steamed brown rice, but basmati rice, couscous and even cauliflower rice would all be great here!
Oh, and also, I’ve never had an issue, but some people do have problems with milk or yogurt curdling when they add it to a curry.
Milk and yogurt can curdle if it heats too quickly, or if it comes to a boil. You may want to lower your heat or briefly remove the pan from the stove when you add these ingredients to help prevent curdling.
Here’s to more flavor in less time. 👊
(Oh, and because of our trip, I’m taking the rest of the week off. But I’ll make it up to you with an extra recipe next week!)
Enjoy!
XO,
Kathryn
P.S. Looking for other vegetarian recipes? Check these out:
- Vegetarian quinoa chili (Family Food on the Table)
- Vegetarian zucchini meatballs (Shugary Sweets)
- Stuffed butternut squash with quinoa, mushrooms and spinach (Family Food on the Table)
- Healthy vegetarian Mexican lasagna (A Mindfull Mom)
- Mediterranean chopped salad (Family Food on the Table)
This quick and easy vegetarian curry is loaded with veggies and warm spices for a beautiful, flavorful dinner! Heat olive oil in a large skillet over medium heat. Add onion and sauté for 4-5 minutes, until softened. Add garlic and sauté another 30 seconds. Stir in curry powder, diced tomatoes, Greek yogurt and milk. Season with salt, pepper and cayenne, if using. Bring to a simmer and cook for 2-3 minutes, until slightly thickened. Stir in chickpeas, spinach and peas until warmed through and spinach is slightly wilted, 1-2 minutes. Serve hot with desired toppings If you want to use coconut milk instead of the Greek yogurt and milk, just substitute a 13.5 oz can. You may need to add 1-2 tablespoons flour of choice and let the mixture simmer for longer to help it thicken. Some people have an issue with curdling. Milk and yogurt can curdle if it heats too quickly, or if it comes to a boil. You may want to lower your heat or briefly remove the pan from the stove when you add these ingredients to help prevent curdling. The toppings here are optional, but I highly recommend you pick at least a couple of them! The herbs and the lime juice add such great freshness, and the peanuts give it a really great crunch factor. My husband usually adds some grilled or rotisserie chicken to his, so if you have non-vegetarians, that’s an easy option. We love this served over steamed brown rice, but basmati rice, couscous and even cauliflower rice would all be great here! As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Quick and easy vegetarian curry
Ingredients
Optional toppings
Instructions
Notes
Recommended Products
Nutrition Information:
Yield:
4 Serving Size:
1
Amount Per Serving: Calories: 309Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 5mgSodium: 584mgCarbohydrates: 41gFiber: 11gSugar: 16gProtein: 14g
Kristen Chidsey says
What a great quick dinner! I love anything made in 15 minutes! Thanks for the shout out for my Mexican Lasagna! And have a great trip xo
Kathryn says
Thanks my friend! You know I’m all about the quick + easy meals! 😊
Deborah Brooks says
This is right up my alley! the more curry the better. Love to have you join our meatless Monday link up today check it out
Kathryn says
I’m a huge curry fan too!
Adina says
What a beautiful, colorful dish! And Costa Rica sounds so great, I wish I could visit it too someday, but it is just too far away from us. We were thinking about Cuba recently, but the plain tickets for 4 people cost a fortune from Germany. And nothing else is included, just the flight… Well, we will have to save a bit longer…
Kathryn says
We’re lucky that it’s a pretty short trip for us! Still definitely something we had to save for but I’m excited it’s here!!
Dawn - Girl Heart Food says
That’s so exciting!!! I’ve never been but I bet you guys will have an AMAZING time! I absolutely love curry based dishes as well as vegetarian ones so this is right up my alley! And 15 minutes? Can’t beat that! Cheers to a wonderful vacation, my friend! XOXO
Kathryn says
Thanks so much my friend!! XXOO
Jane says
Does this freeze well? Just made this to take to a family only to find out they already have some meals coming in right now. Would like to freeze this for them to use in a couple of weeks.
Kathryn says
Hi Jane! I’ve never frozen this (only because we never have leftovers!) but I imagine it would be OK. And what a sweet friend you are! I hope they enjoy it!
Sharon says
I bet this is a lot better if you don’t add 2 teaspoons of cayenne pepper thinking it’s the curry powder. Argh. I was able to wash off some of the pepper and the dish ended up tasty, if really hot. I look forward to making it again the right way 🙂
Kathryn says
Ha, I’m sorry Sharon but that made me laugh so hard! I’m glad you were able to salvage it and I hope you like it even better when it’s not quite so spicy! 😊
Alida | Simply Delicious says
I love this recipe for fuss free dinners.
Kathryn says
I am all about those! 🙂
Toni Dash says
Packed full of amazing flavors! This is perfect for weeknights!
Kathryn says
It absolutely is!
Lisa says
I was excited about this dish. Not sure what wet wrong yoghurt and milk… curdled almost immediately. Both bought new today
Kathryn says
Hi Lisa, I’m so sorry to hear that! I’ve never had a problem with curdling (either milk or Greek yogurt) in any of my curries, but I know some people do. Milk and yogurt can curdle if it heats too quickly, or if it comes to a boil. You may want to lower your heat or briefly remove the pan from the stove when you add these ingredients to help prevent curdling. (I’ll add that note to the notes in the recipe card here, as well.) Hope that helps!
Lisa says
Thanks for getting back to me. I’ll try it again
Lisa
Jessica says
Loved this recipe! Added cauliflower and a little Garam Masala. Also used coconut milk, as I had a can on hand. Thanks! This will definitely be a regular dinner!
Kathryn says
I’m so happy to hear you loved it Jessica! And love the sound of those changes/substitutions – YUM! 😊
Lauren says
Made this exactly according to the recipe. Used the Greek yogurt and 2% milk and set those out when I started so they could warm up slightly and also took the pan off the burner when I added them to avoid curdling and it worked…until I put the pan back on the burner to get it to simmer and then it all curdled. Also couldn’t taste the curry at all – other similar recipes call for 2 tbsp of curry, I wonder if this one needs that much? It wasn’t bad by any means but not awesome.