Curry is a staple dish in the vegetarian diet. Curry simply means blended. Hence, most curry powders are a blend of spices and seasonings. My quick vegetarian red curry uses garam masala curry powder.
Garam masala is a blend commonly used in Indian cuisine. Northern Indian food seasons with dairy, while southern Indian food uses more coconut milk to flavor their curries. Â
I used half and half in my red curry because I prefer coconut milk in thai curry, like this vegan thai green curry. You could also leave out milk and add more broth if you prefer.
I usually start a recipe be prepping all the veggies before I start cooking. With this recipe, I don’t prep. I just mix in ingredients as I have them ready. If you try it, be sure to add the broth with the potato to prevent it from sticking to the pan, and get the boiling started!
Variations to the Quick Vegetarian Red Curry recipe:
- If you want to make this recipe faster, try par-cooking the potato in the microwave for 2-3 minutes. Then dice it and mix in with the vegetables and cook until soft.
- If you want to make this curry low carb, try using cauliflower or broccoli in place of the potato.
- Swap out the protein! I love the creamy texture of tofu in this dish, but chickpeas, kidney beans, or another protein would also work.
- Make it in advance! This recipe tastes even better after it has sat and the flavors have developed. Meal prep this dish as lunches throughout the week, or cook it over a weekend for a busy weeknight!
- To use fresh spinach instead of frozen, just toss in a handful or two depending on how much you want.
Quick Vegetarian Red Curry
This quick vegetarian red curry can be made in only 30 minutes! The flavors develop as it sits, so it is a great recipe for meal prep, or workday lunches!
- Prep Time: 7 mins
- Cook Time: 23 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Main
- Cuisine: Indian
Ingredients
- 1 small onion, diced
- Splash olive oil
- 1 medium potato, diced
- 4 garlic cloves, minced
- 1 tsp fresh ginger, minced
- 1 tsp fresh turmeric, grated (or 1/2 tsp ground)
- 15 oz can crushed tomatoes
- 1 cup veggie broth
- 1/2 cup frozen spinach
- 1/2 cup frozen peas
- 8 oz tofu, drained
- 1 tsp garam masala
- 1/2 tsp each: salt, paprika
- 1 bay leaf
- 1/8 tsp cayenne
- 1/2 cup half and half
- 3 cups cooked brown rice
Instructions
- Combine onion and a splash of olive oil in a large skillet or small dutch oven. Saute for 3 minutes, or until the onion is translucent.
- Mix in potato, garlic, ginger, turmeric, tomatoes, broth, frozen spinach, frozen peas, tofu, garam masala, salt, paprika, bay leaf, and cayenne. Bring to a boil and let simmer for 20 minutes, or until the potato is tender.
- Mix in half and half and serve with brown rice.
Looks so hearty and warming!
Thanks Jenny!
This looks and sounds amazing! And I’m with you– so much better the next day!
It really is better the next day! Makes a perfect work lunch too!
This looks so flavorful!
Thanks Sonali!
Love curry, and it’s even better as leftovers 🙂
I completely agree! Thanks Lauren!
Love veggie curry dishes! So great to take to work the next day!
Especially this time of year, I need a warming lunch when it’s cold! Thanks Lindsey!
Curry is so delicious! Great for meal prep, thanks for sharing!
It is perfect for meal prep! Thanks Kara!
Looks like such a yummy meal!
Thanks Chelsey!