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!
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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!
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.