This creamy vegetable curry is rich with flavor, vibrant with color, and surprisingly simple to prepare.
A fragrant blend of spices, peanut butter (for creaminess!), and nutritious vegetables creates a sauce that’s silky, warming, and deeply satisfying. Served over Coconut Basmati Rice, it’s the kind of meal that feels cozy and restorative while still being full of wholesome plant-based ingredients.
One of the beautiful things about curry is its flexibility. You can use a wide variety of vegetables you may have on hand such as: carrots, squashes, broccoli, cauliflower, potatoes, sweet potatoes, leafy greens and peppers. This is your go-to “clear out the fridge” recipe.
Why You’ll Love This Dish
Creamy and comforting
The peanut butter helps to create a rich sauce that coats the vegetables beautifully.
Packed with flavor
Garlic, ginger, and warming spices bring depth and complexity to the dish.
Flexible and adaptable
Use whatever vegetables you have on hand — curry is wonderfully forgiving.
Nourishing and satisfying
Loaded with vegetables and plant-based ingredients, this curry is both hearty and wholesome.
The Nutritional Upside
This dish delivers a wide range of nutrients while remaining deeply satisfying.
Vegetables provide fiber, vitamins, minerals, phytonutrients and antioxidants that support overall health.
Spices such as turmeric and ginger have long been valued for their anti-inflammatory properties.
Peanut Butter adds richness while providing protein and healthy fats that help the body absorb fat-soluble nutrients.
Together these ingredients create a meal that feels indulgent while supporting balanced nutrition.
Tips for the Creamy Vegetable Curry
Use fresh aromatics.
Fresh garlic and ginger make a noticeable difference in flavor.
Adjust the spice level.
Add more curry paste or a pinch more cayenne pepper if you prefer more heat. Adjust salt and pepper to your taste.
FAQs
Can I make this curry ahead of time?
Yes. The flavors actually deepen as the curry sits. Store it in the refrigerator for up to 4 days.
Can I make this oil-free?
Yes. Simply sauté the onion in a few tablespoons of vegetable broth instead of oil.
What if my curry is too thick?
Thin out the sauce with some additional water.
Looking for More Like This?
If you love hearty, easy-to-prepare plant-based dishes that our crowd-pleasers, check out the award-winning Plants For You cookbook.
Ingredients
- ¼ cup peanut butter
- 3 cups water divided
- 1 tablespoon olive oil
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon peeled and minced fresh ginger
- 3 tablespoons curry powder
- ¼ teaspoon cayenne pepper optional
- ¼ cup tomato paste
- 2 cups halved cherry tomatoes
- 3 cups bite-sized cauliflower florets
- 2 cups bite-sized gold potato chunks unpeeled
- 2 cups bite-sized zucchini pieces
- 1 cup fresh or frozen peas
- chopped cilantro optional for serving
Instructions
- In a medium mixing bowl, stir the peanut butter and 1 cup of water until well combined and set aside.
- Heat the olive oil in a large pot over medium-high heat. Add the onions and a pinch of salt and cook for 3-4 minutes, stirring occasionally, or until softened and beginning to brown.
- Add the garlic and ginger and continue cooking and stirring for 1 minute.
- Add the curry powder and cayenne, if using, and continue cooking and stirring for 1 minute.
- Add the remaining 2 cups of water, tomato paste, tomatoes, cauliflower, potatoes, zucchini, and peanut butter mixture. Bring to a boil and reduce the heat to medium-low. Cook for 25-35 minutes, stirring occasionally, or until the vegetables are tender. While the curry is cooking, prepare the Coconut Basmati Rice, if using.
- Once the vegetables have cooked, add the peas and cook for an additional minute or until heated through. Serve hot with cilantro and Coconut Basmati Rice, if desired.
Notes
ripeness, preserving their nutrients.
which curry powder do you use?
I’ve tried a lot and my very favorite is Sun Brand Madras Curry Powder.