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:
- 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.
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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!
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.