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The Boat Shed Kitchen

Easy Vegetable Curry

This easy vegetable curry comes together in one pot with a creamy coconut base, fragrant spices, and your favorite mixed veggies. Perfect for busy weeknights or light plant-based dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 2 tablespoons tomato paste
  • Salt and pepper to taste
  • Fresh cilantro chopped (for garnish)
Optional:
  • Chili flakes
  • Lemon or lime juice

Method
 

  1. Heat oil and sauté onion until soft. Add garlic and ginger.
  2. Stir in curry powder, turmeric, and cumin; cook for 1 minute.
  3. Add tomato paste, coconut milk, and vegetable broth. Stir well.
  4. Add mixed vegetables. Simmer gently, covered, for 10–15 minutes.
  5. Season to taste. Stir in greens if using. Garnish and serve.
  6. See full steps with tips & photos → https://theboatshedcafe.com/easy-vegetable-curry/

Notes

  • Use any veggies you like—frozen or fresh both work!
  • For more protein, toss in chickpeas or cubed tofu with the vegetables.
  • Stir in coconut yogurt at the end for extra creaminess.