7 Easy Vegan Curry Recipes That Save Your Weeknights

You want bold flavor, cozy bowls, and zero stress after work? Say no more. These seven easy vegan curries are fast, flexible, and ridiculously satisfying—perfect for those nights when you want takeout energy without the delivery fee.

We’re talking pantry-friendly ingredients, one-pot magic, and sauces so good you’ll consider licking the spoon. Grab a pot and let’s make dinner your favorite part of the day.

1. Lightning-Fast Chickpea & Spinach Curry That’s Better Than Takeout

This is the 20-minute curry you’ll make on repeat. It’s creamy, garlicky, and loaded with protein from chickpeas and a big handful of greens for good measure. Perfect for busy nights when you want comfort without the fuss.

Ingredients:

• 1 tablespoon coconut oil (or olive oil)
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon red pepper flakes (optional)
• 1 (15-ounce) can crushed tomatoes
• 1 (15-ounce) can coconut milk (full-fat for creamier sauce)
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 4 cups fresh baby spinach (or 1 cup frozen spinach, thawed)
• 1 teaspoon maple syrup or sugar (balances acidity)
• Salt and black pepper to taste
• Juice of 1/2 lemon
• Cooked basmati rice, for serving
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat the oil in a large skillet over medium heat. Sauté the onion for 4–5 minutes until translucent.
2. Add the garlic and ginger; cook 30 seconds until fragrant. Stir in curry powder, cumin, turmeric, and red pepper flakes.
3. Pour in the crushed tomatoes and coconut milk. Bring to a gentle simmer.
4. Add the chickpeas and maple syrup. Simmer 8–10 minutes, stirring occasionally, until slightly thickened.
5. Stir in the spinach to wilt, 1–2 minutes. Season with salt, pepper, and lemon juice.
6. Serve over rice with cilantro on top.

Pro tip: Swap spinach for kale or Swiss chard. Want it richer? Stir in 2 tablespoons cashew butter at the end. Leftovers make a killer next-day lunch.

2. Creamy Thai Red Curry With Tofu & Veggies You’ll Crave All Week

Equal parts silky and spicy, this Thai-inspired red curry hits that sweet spot: restaurant-worthy flavor, weeknight speed. Crispy tofu, tender veggies, and a coconut broth so good you’ll sip it like soup.

Ingredients:

• 14 ounces extra-firm tofu, pressed and cubed
• 2 tablespoons neutral oil, divided
• 1 small red onion, sliced
• 1 red bell pepper, sliced
• 1 cup snap peas or green beans, trimmed
• 1 medium carrot, thinly sliced
• 2–3 tablespoons Thai red curry paste (to taste)
• 1 (15-ounce) can coconut milk
• 1/2 cup vegetable broth or water
• 1 tablespoon soy sauce or tamari
• 1 teaspoon brown sugar or coconut sugar
• Juice of 1/2 lime
• Fresh Thai basil or regular basil, for garnish
• Cooked jasmine rice or rice noodles, for serving

Instructions:

1. Heat 1 tablespoon oil in a nonstick skillet over medium-high. Add tofu and cook 6–8 minutes, turning to brown on all sides. Remove and set aside.
2. In the same pan, add remaining 1 tablespoon oil. Sauté onion, bell pepper, snap peas, and carrot for 3–4 minutes until crisp-tender.
3. Stir in the red curry paste and cook 30 seconds until fragrant.
4. Pour in coconut milk and broth. Add soy sauce and sugar. Simmer 5 minutes.
5. Return tofu to the pan. Simmer 2–3 minutes more. Finish with lime juice.
6. Serve over rice or noodles with basil scattered on top.

Make it your way: Add mushrooms, baby corn, or zucchini. For extra heat, toss in sliced Thai chilies. If you prefer thicker curry, simmer a few minutes longer uncovered.

3. One-Pot Lentil Coconut Curry That Practically Cooks Itself

This is the set-and-simmer kind of dinner we all need. Red lentils melt into a velvety curry with coconut, tomatoes, and warming spices. Budget-friendly, ultra-nourishing, and perfect for meal prep.

Ingredients:

• 1 tablespoon coconut oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1/2 teaspoon smoked paprika
• 1 cup red lentils, rinsed
• 1 (15-ounce) can diced tomatoes
• 1 (15-ounce) can coconut milk
• 2 cups vegetable broth
• 1 teaspoon salt, plus more to taste
• Black pepper, to taste
• Juice of 1 lime
• Fresh cilantro, for garnish
• Cooked rice, quinoa, or warm naan (vegan), for serving

Instructions:

1. Warm oil in a large pot over medium heat. Sauté onion for 5 minutes until soft.
2. Add garlic and ginger; cook 1 minute. Stir in coriander, cumin, turmeric, and smoked paprika.
3. Add lentils, tomatoes, coconut milk, and broth. Bring to a boil, then reduce heat and simmer uncovered 18–22 minutes, stirring occasionally, until lentils are tender and curry thickens.
4. Season with salt, pepper, and lime juice.
5. Serve with your favorite grain and a shower of cilantro.

Upgrade it: Stir in a handful of spinach at the end, or top with toasted coconut flakes for crunch. This freezes beautifully—double it and thank yourself later.

4. Cauliflower Korma With Cashew Cream That Feels Fancy, Cooks Easy

Korma vibes at home with zero hard-to-find ingredients. Roasted cauliflower gets tossed in a lush, lightly sweet sauce made with cashews, spices, and coconut. It’s comfort food with a touch of elegance—no reservation required.

Ingredients:

• 1 medium head cauliflower, cut into florets
• 2 tablespoons olive oil, divided
• Salt and pepper, to taste
• 1/2 cup raw cashews (soak in hot water 15 minutes, drain)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 1/2 teaspoon cumin
• 1/4 teaspoon ground cardamom (optional but lovely)
• 1/8 teaspoon cinnamon
• 1 (15-ounce) can coconut milk
• 1/2 cup vegetable broth
• 1 teaspoon maple syrup or sugar
• 1/2 cup frozen peas
• Juice of 1/2 lemon
• Cooked basmati rice, for serving
• Fresh cilantro and sliced almonds, for garnish (optional)

Instructions:

1. Heat oven to 425°F (220°C). Toss cauliflower with 1 tablespoon oil, salt, and pepper. Roast 20–25 minutes until golden at edges.
2. Meanwhile, blend soaked cashews with 1/3 cup water until very smooth; set aside.
3. In a large skillet, heat remaining 1 tablespoon oil over medium. Sauté onion 5 minutes. Add garlic and ginger; cook 1 minute.
4. Stir in garam masala, coriander, cumin, cardamom, and cinnamon; cook 30 seconds.
5. Add coconut milk, broth, and maple syrup. Simmer 5 minutes.
6. Whisk in cashew cream, then fold in roasted cauliflower and peas. Simmer 2–3 minutes to heat through.
7. Finish with lemon juice, salt, and pepper to taste. Serve over rice.

Short on time? Skip roasting and steam the cauliflower; the sauce still shines. Add raisins for a classic korma sweetness or a pinch of chili flakes if you like a gentle kick.

5. Sweet Potato & Black Bean Curry With Zesty Lime Crema

Hearty, high-fiber, and bright as sunshine. Sweet potatoes bring natural sweetness, black beans add protein, and a tangy dairy-free crema ties it all together. It’s the “one bowl and you’re happy” kind of dinner.

Ingredients:

• 1 tablespoon avocado or olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon mild curry powder
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 2 medium sweet potatoes, peeled and cubed (about 4 cups)
• 1 (15-ounce) can diced tomatoes with green chilies (or plain diced tomatoes)
• 1 (15-ounce) can coconut milk
• 1 cup vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• Salt and pepper, to taste
• Juice of 1 lime, plus wedges for serving
• Cooked brown rice or cauliflower rice, for serving
• Fresh cilantro and sliced green onion, for garnish

Optional Lime Crema (Vegan):

• 1/2 cup unsweetened coconut yogurt or thick vegan yogurt
• Zest and juice of 1/2 lime
• Pinch of salt

Instructions:

1. Heat oil in a pot over medium heat. Cook onion 3–4 minutes until soft; add garlic and spices and cook 30 seconds.
2. Stir in sweet potatoes, tomatoes, coconut milk, and broth. Bring to a simmer; cook 12–15 minutes until potatoes are fork-tender.
3. Add black beans; simmer 3 minutes more. Season with salt, pepper, and lime juice.
4. Mix the crema ingredients in a small bowl.
5. Serve curry over rice with a spoonful of crema, cilantro, and green onion.

Variation: Swap black beans for kidney beans or chickpeas. Want smoky heat? Add a chopped chipotle in adobo. Leftovers thicken up—great in tacos or ladled over baked potatoes.

6. Green Veggie Saag With Silky Coconut And Lemon

Think saag, but make it weeknight-simple and totally plant-based. We blend tender greens into a velvety sauce with coconut and spices, then fold in tender potatoes and peas for texture. It’s comfort food with a fresh, green twist.

Ingredients:

• 1 tablespoon coconut oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 green chili, minced (optional)
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric
• 6 cups packed spinach (or mix of spinach and kale), roughly chopped
• 1/2 cup coconut milk
• 1/2 cup vegetable broth
• 2 small waxy potatoes, diced and parboiled (or 1 can drained chickpeas)
• 1/2 cup frozen peas
• Salt and black pepper, to taste
• Juice of 1/2 lemon
• Cooked rice or warm roti, for serving

Instructions:

1. Heat oil in a skillet over medium heat. Sauté onion 5 minutes until golden at edges. Add garlic, ginger, and chili; cook 1 minute.
2. Stir in cumin, garam masala, and turmeric; cook 30 seconds.
3. Add spinach, coconut milk, and broth. Cover and cook 3–4 minutes until greens wilt.
4. Blend the mixture with an immersion blender until mostly smooth. Return to medium heat.
5. Fold in potatoes and peas. Simmer 5 minutes to heat through. Season with salt, pepper, and lemon juice.
6. Serve with rice or roti and extra lemon wedges.

Make it extra: Add a spoonful of vegan butter for gloss or swirl in 2 tablespoons cashew cream for richness. Chickpeas are a great swap if you’re out of potatoes—seriously, it’s so forgiving.

7. Peanut Pumpkin Curry Noodles That Come Together In One Pan

Craving something slurpable and cozy? These saucy noodles are it. Creamy pumpkin and peanut butter make a luscious, gently spiced sauce that clings to noodles and veggies like a dream.

Ingredients:

• 1 tablespoon sesame or neutral oil
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons red curry paste or 1 tablespoon yellow curry powder
• 1/2 cup smooth peanut butter
• 1 (15-ounce) can pumpkin purée
• 1 (15-ounce) can coconut milk
• 1 1/2 cups vegetable broth
• 2 tablespoons soy sauce or tamari
• 1 tablespoon maple syrup
• 8 ounces rice noodles or linguine
• 2 cups broccoli florets
• 1 red bell pepper, thinly sliced
• Juice of 1 lime
• Chopped peanuts, scallions, and cilantro, for garnish

Instructions:

1. In a deep skillet or pot, heat oil over medium. Sauté garlic and ginger 30 seconds. Stir in curry paste.
2. Whisk in peanut butter, pumpkin, coconut milk, broth, soy sauce, and maple syrup. Bring to a gentle simmer.
3. Add noodles, broccoli, and bell pepper. Cook, stirring often to prevent sticking, 6–8 minutes (or until noodles are tender), adding splashes of water as needed.
4. Finish with lime juice and adjust seasoning.
5. Top with peanuts, scallions, and cilantro. Serve immediately.

Customize it: Add baked tofu or edamame for extra protein. If you like it spicy, a drizzle of chili crisp or sriracha on top is perfection. Leftovers reheat well with a splash of water to loosen the sauce.

Quick Pantry Tips For Faster Curries

• Keep key spices on hand: cumin, coriander, turmeric, garam masala, and curry paste.
• Coconut milk is your creamy best friend—stock a few cans.
• Chickpeas, lentils, and black beans = budget-friendly protein heroes.
• Lemon or lime at the end lifts everything—don’t skip that squeeze.

Ready to upgrade your weeknights? These seven easy vegan curry recipes bring big flavor with minimal effort. Pick one, press play on your favorite playlist, and let your kitchen smell incredible. Dinner’s about to be the best part of your day, trust me.