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!
This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.
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.
15-Minute Vegetable Curry
Servings 5 1.5 cups eachIngredients
- 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.
See how we calculate recipe costs here.
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!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!
Added a can of chickpeas for some additional protein and it was great! Quick, easy, healthy, tasty, economical.
Great curry and really economical too. I added garlic and fresh chilli to the recipe.it was delicious
Love this one! I put in some Costco wontons and yum!
Love this!
Delicious and super easy!
Love it! But I did mess with it cuz I’m trying to clean out my fridge/freezer. I agree with other commenters that a well-seasoned broth is key. I use Better than Bouillon and am always happy with how it punches up a recipe. Also used frozen stir fry veg, roasted tofu cubes, doubled the curry powder, scraped out the rest of my white miso tub, added maple syrup for a touch of sweetness, and a squeeze of lime.
I love it! This recipe was made for messing with. :)
Love this idea a lot ! Super yummy! I added a little corn starch for a thickener and some nutritional yeast 😋
Perfect !
I added a can of chickpeas and served over rice. It looked kind of watery at first but the coconut milk makes it a little creamy when it cools down a bit. Keep adding salt if it tastes bland at first.
Fantastic recipe. I added 2 tbsp mild mango chutney and some chicken bouillon powder and it’s the bomb.
Thank you for the recipe and loved the comments, I was able to blend the two and make a flavorful veggie side dish for my husband! I did add grated ginger and turmeric, also did the paste and powder. All great add ins! I appreciated having all the suggestions!
This one was tough for me – maybe a more experienced home cook could make this work. I added more of everything, in steps, after tasting it – salt, more veg bouillion, more curry powder, added brown sugar, added hoison, added sour cream for some fat & creaminess, and baking soda to cut down on the acidity. It just wasn’t as phenomenal as your other recipes, which I love!!
What can I use instead of coconut milk? Too high in fat,cholesterol.
Hi, Maureen. Unfortunately, you need the fat to create the sauce and the only substitute would be heavy cream. I recommend trying a different recipe.
I have used canned milk successfully. You could use the low fat kind.
I’m very late with this reply, but to up the flavor, you could use a tablespoon or more of Thai curry paste of any kind instead of curry powder. Massaman, a yellow paste is usually the mildest, while green are frequently hottest. I like red or panang best. My supermarket carries Thai Kitchen brand in reasonably priced tiny jars, but Asian markets carry several authentic brands–I order my fave Mae Ploy brand (14 oz containers) from Amazon and Maesri (conveniently sized 4 oz cans) is very good. The pastes keep a long time in the fridge, but my favorite way to store open cans for a long time is to freeze the contents by putting a tablespoon or two each in tiny dated “snack” bags which I find myself using up fairly quickly. I do this same trick with open cans of chipotle peppers.
Give the pastes and other spices a quick saute in a dab of oil before adding liquids to open–or bloom–the spices. While those bags of mixed veggies are pure gold for fast and affordable dinners, Beth has given options above, as have other commenters. Faster, cheaper, and just as tasty as carry out from your fave Thai restaurant–which probably uses commercially available pastes, too. I sometimes add either leftover cooked chicken or raw from the freezer (sliced or diced small, it cooks fast in the broth). DH likes tofu, a vegan option. Don’t forget to add some diced or sliced onion.
I’ve also done this economical recipe as written and liked it just fine! Curry powders or garam masala give it a delicious Indian flavor vs the spicier Thai option I describe.
This recipe is fabulous, because all ingredients can be stocked till needed, it is super quick and easy, and it tastes so good! I do usually add a scant cup of uncooked red lentils to the first step and double the curry powder as a personal preference, but it is great as is!
This is a fantastic jumping off point. It was a little more than 15 minutes to make but not much, and it was super tasty! My whole family enjoyed it (two adults and three kids ranging from 2 to 12). I added frozen fish fillets to the pot for protein and added curry paste in addition to the curry powder. Very light, healthful, an easy way to get a ton of veggies into the kids. I do think it would have been pretty bland without the curry paste, but it was an easy add (and wouldn’t have disrupted the price per serving too much; I think i used about $2.50 worth of a jar of Thai Kitchen green curry, so .50 more per person). Thanks for a quick and satisfying meal!
I love this recipe! I’m a curry fanatic & have had many “authentic” Indian, Thai, and Japanese curries – when I’ve had energy, time, and money. This is easy, quick, inexpensive, adaptable, and so yummy!! I like to add a rinsed & drained can of chickpeas or a 3/4th cup of rinsed red lentils sometimes. So simple…Thank you!
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.
Just found your site! I’ve been trying to up my repertoire of soup recipes – this one work nicely – so flavorful.
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.
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.
The whole house was raving — Including three small kids! I made the recipe as is and found it to be very flavourful and delicious. I happen to have a very good quality curry powder with a nice kick to it, which is likely why we didn’t find it bland, as others have remarked. With food prices as high as they are we’re very thankful for your site and are eating better and spending less than we ever have. <3
I haven’t made this particular recipe but I have found with others on this site the vegetable stock that is used makes a HUGE difference in flavor. She uses the Better than Bullion brand that is a concentrated paste. Any time I use an already constituted boxed brand I am disappointed with the flavor and have to add additional salt and other seasonings. This might be part of the issue you are having.
Hello! How long does this last in the fridge? Does it freeze well? Thanks in advance! :)
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
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.
Yet ANOTHER winner – yes, I made warm soup in the summer.. whatever. Lol! Seriously, though it’s good.
I’m looking forward to trying this recipe – it looks great! Is it possible to add lentils? Please share any advice.
Thanks!
Yes, I think what I would do is boil the lentils in broth first (you’ll need to increase the amount of broth since they’ll absorb a good bit), then add the vegetables and proceed with the recipe as written from there. :)
Thanks so much for getting back to me so quickly! Will be trying the recipe this week.
Love the website!
This looks really good, but someone in the household’s allergic to coconut. Would a blend of 2% milk and plain greek yogurt be a good substitute to get that same creaminess and little bit of tang?
The Greek yogurt might have too much tang to it. Try subbing the coconut milk with heavy cream. Start with a 1/2 cup and if you want to thicken the broth a but more, add 1/4 more.
I made this last night and it was TRULY simple and fast! I like to make authentic curries with toasted ground spices and tempering as much as the next person, but on a hot night and with a giant warehouse store bag of frozen vegetables taking up space in my freezer, this was the bee’s knees. Everyone thought it really tasty and you can add heat at the table if you want it. I used Penzey’s “The Now Curry” and it was delicious. I didn’t change a thing; didn’t need to. Thanks!
best curry ive ever made. normally i just throw stuff in a pot and call it a day. its amazing what you can achieve when you actually follow a recipe. i added a little garlic and some corn and topped with sriracha. SO GOOD
You can use fresh veggies for this, too. Just cut them as you would for stir-fry…stir fry them until crisp/tender…and follow the recipe from there
I have a few suggestions for folks who like a bit more spice and flavor to their curry. For one, I doubled the curry powder and ginger called for. Then I added 1 tsp chili powder, 1/4 tsp cayenne, 1/4 tsp red pepper flake, a couple pinches of cinnamon, and a 1/4 tsp of cumin. Still finished off slight adjustments with a little garlic salt and pepper to taste. Highly recommend a firm tofu with this, as it absorbs the broth really well. I added a lot more veggies as well.
Thanks for this easy spice blend boost suggestion! This is a good recipe for quick food. Next time, I will supplement my frozen veggie mix with added broccoli that I’ll cook in the microwave first.
If you can boil water you can make this recipe. I loved the sauciness since we served the curry over rice. Chopped green onions made a colorful tasty garnish.
A very nice base and easy recipe.
Perfect for low budget/need super quick meal. Good going beth!
I tasted it, and wanted some “more” flavour. So here are my tweaks: 1 additional spoon of curry powder, a splash of braggs soy amigos, splash of Worcestershire sauce, about 1 1/2 tsp of garam masala.
I also added a heaping tablespoon of cornstarch and found it thickened it only slightly, so if you want a thicker sauce as some readers hve commented, maybe make the cornstarch slurry thicker and add as you need, rather than all the slurry at once (like me), and then need to add more. Beth: a suggestion for this recipe would be to add in the post ways and suggestions to elevate the recipe, if the cook decided they had more time/resources.
Hi Fiona, I usually do include ways someone can add to a recipe if they want to take it to the next level. :) It’s in the text above the recipe under the heading, “What Else Can I Add?” I also love it when people share their ideas in the comments, like you did, so thanks!
I thought this dish was easy and tasty, but I’m wondering if there is any way to thicken the sauce? I’m a beginner cook…so I wasn’t sure how to do it….
It’s a little tricky with the way this recipe progresses, so I think the only option would be to mix a couple tablespoons of flour with some water until it forms a slurry, then pour it in and allow everything to come back up to a boil, at which point it will thicken. But this method doesn’t produce the best flavor, unfortunately.
Thanks, Beth! I appreciate it!
Hi, I think adding washed red lentils would be a good addition to thicken the soup. They cook down and practically dissolve. You’d probably need to add more seasoning and liquid to flavour the dish. I make a lot of red lentil dishes with added vegetables. Sometimes I add the rice or grain in while it’s cooking for a one dish meal.
I love that idea!
You can use cornstarch to thicken which would be better than the flour.
How much cornstarch would you recommend? I made this last night and it was way too watery for a curry in my opinion. Ended up simmering it for a lot longer to reduce it a bit, but by then the veggies were mush.
I would recommend potato flakes. They do a great job thickening any sauce and it’s pretty flavor neutral. Just don’t put too much at once or you’ll end up with mashed potatoes.
This was absolutely delicious and so easy to make! I added riced cauliflower to bulk it up a bit.
Thank you again Beth, this recipe is fast, easy and very customizable. I added a bit of brown sugar and hot sauce at the end, and simmered for longer as I don’t like a very soupy curry. It is already very good as if is and ideal for quick dinners, if I add the sautèeing stage it will be even better! For thickening (if wanted) I’d use some chickpea flour, to be roasted (all purpose flour works too, but roasted chickpea flour is very suited for curry flavors).
I made a few cups of rice and then just stirred it together with the leftovers. When I took it out the next day all the liquid had been absorbed by the rice but it made an awesome curried rice + vegetables! Definitely will do it this way next time as well.
I used a tsp of red curry paste!! Yummy recipe, so fast and easy!
Yikes, I want to clarify: I used 2 T red curry paste instead of the yellow curry powder. SO GOOD !!! I licked my bowl clean. The Asian Stir Fry vegetables were perfect! I did not even serve over rice, but maybe next
Very good! I made it with your typical mixed vegetable mix (with peas, carrots and green beans) so it was a tad watery because the veggies aren’t as big..I guess. It was still delicious, but I would make it with the stir-fry mix next time.
This was such an awesome recipe! I did add more curry (I used the blocks you get in the package) because I like a really strong curry flavor. I also cooked up some ramen noodles to add to it and my husband and I really enjoyed it. I had leftovers with some rice and it was equally as good. I’ll definitely make this again, thank you!!
Your recipes are always delicious ! This curry was quick to make and really really good.
I love your site. Thank you for sharing. 🙂
Try Swanson Vegetable broth. It was recommended by Americas Test Kitchen and I purchase it on Amazon. It is an excellent broth and is terrific in this soup.
Loved the soup… makes an excellent pantry meal. Low cost, low calorie, nutritious and delicious. Infinite variations possible. I used one package of frozen California vegetables and a half package fresh snap peas. Added some cooked shrimp and fresh Thai basil at the end.
If I wanted to add potatoes to this, what step would I do this at to make sure they’re cooked through? Can’t wait to try this!
Potatoes are going to need to cook longer than the frozen vegetables, so I would boil them in the broth first, then add the frozen veggies and continue with the recipe as normal from there. :)
What if they’re also frozen? As in frozen stew mix?
I’m not sure, I’d need to try it out. :) I think frozen potatoes are probably at least partially cooked, as are most frozen vegetables, so chances are they would cook faster than fresh.
This is the fastest most delicious meal I’ve served in a long time! I love budget bites
I love how easy and good this is.
I don’t ever (until now) rate a recipe unless I’ve made it. However, I want to rate this although I’ve not made it because I want to let you know how happy I am that you are creating and present quick to make recipes that are filled with vegetables. Just exactly what so many of us, who can’t seem to get enough vegetables in our diets desperately need. Hope you will do more of this. Thank you!
I made this last night – so easy and so delicious. Thank you.
So easy! I just made it with some couscous. Really tasty and came together so fast.
I make a very similar curry recipe, though I start with sautéed onions and garlic and I also add a can of chickpeas, a can of tomatoes, and some chopped cashews. Coriander, turmeric, and cayenne are also great additions to the spices! I might try this version out when I don’t feel like doing any chopping.
How much of the other spices do you add? Do you chop the cashews?
I was so excited about seeing this new recipe on the blog that I made it for dinner last night! It was quick, easy, and delicious. My coconut-hating husband even loved it. I doubled the curry powder, using the homemade recipe from Minimalist Baker and added spinach, cauliflower, and cashews. I will definitely be making again-hopefully often!
I was not expecting much because of the absolute simpleness of the recipe, but I’m pretty impressed, I really liked it, hubby thought it was a bit bland, but for the absolute ease of zero chopping, and using only two spices, this was pretty good! I added pieces of poached chicken that I already had for a complete meal. Thank you :)
You’re the best, Beth! I’m also at a season in my life where premade dressings, frozen veggies and even premade meatballs (!!!) Are getting me through!! These are things I would’ve been too snobby for a couple of years ago but they are lifesavers now. I also wanted to thank you for acknowledging the culture of the cuisine and linking to people with that heritage. It’s really important and makes me love your blog even more 💕
What are the best tasting vegetable broth brands? Better than Bouillon? Often, I try to substitute veg broth instead of meat broth in recipes for vegetarian friends, but haven’t tried many brands. What do you and your readers prefer?
I use the vegetatarian Better than Bouillon and it’s really good! They also have a mushroom broth that is super yummy.
Ooooh, mushroom broth sounds really tasty. Thank you for the suggestion!
Better Than Bouillon is definitely my go-to! :)
For whatever reason, I’ve never liked the vegetable Better Than Bouillon even though I like all the others. If I want/need to make something vegetarian I use the “No Chicken” base. In my grocery store this is kept in the organic/natural aisle instead of the soup aisle with the rest of the BTB.
I love curry but not the coconut milk. Have you tried it without it? I wonder if it would be too bland?
Not Beth, but I hope you don’t mind. :)
Coconut milk adds some creaminess to the dish you would definitely miss without. You could instead add other creamy (real) milk products, like cream, half and half, or whole fat milk. I’m not sure if I would add as much of those as I would of coconut milk, so you may have to add a bit more broth as well. The result will taste different, though, and it won’t be dairy free anymore. :)
Ellie’s answer is exactly what I would have said. :) You could also try a tomato-based curry, more similar to my Curried Chickpeas with Spinach.