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This easy vegetarian curry can be yours in under 30 minutes! It’s a tasty curry recipe with sweet potatoes, cauliflower and roasted chickpeas. This easy veggie curry is perfect for meatless Monday!

easy vegetarian curry

I don’t know about you guys, but our spring is looking a lot like winter these days. The snow JUST KEEPS FALLING. Mind you, it’s not heaps and heaps of snow, but it’s falling nonetheless. I’m soooo ready to ditch the winter gear and frolic in the sunshine. Itching for it. I truly think it’ll make this whole social isolation thing a lot easier, if I can spend more time outside, even if it’s in our backyard!

How have you guys been passing the time? If you’re a parent with young kids like me, your whole day is a circus. Every day around 3pm I start aching for my quiet evening on the couch, tapping away at my computer, maybe a glass of wine in hand. Etienne and I have been re-watching all the Star Wars movies and we’re loving it. I highly recommend it!

So, although I’m longing for spring and summer, the snow outside still has me making all of the cozy foods. We’ve been improvising a lot with the random veggies and pantry items we have on hand. This easy veggie curry was born out of a “throw it all together’ night.

easy vegetarian curry

What goes into this easy vegetarian curry?

While you can customize this curry however you like based on the availability of certain items, I threw in cauliflower florets, sweet potato chunks and chickpeas. I actually roasted the chickpeas and added them to the curry at the very end, because I just LOVE roasted chickpeas. So crunchy!

This dish is yours under 30 minutes, and its even quicker if you have everything cut up and ready to go before you start.

easy vegetarian curry

How do you make it?

Start by sautéing the onions in a little bit of olive oil, followed by the garlic and red curry paste. I usually keep a tub of this curry paste in my fridge, because I ADORE red curry, and we use it all of the time!

Letting the paste heat up a little in the pan brings out the flavours and fragrance, which in turn makes your kitchen smell heavenly! Half the fun of cooking is the wonderful aromas, don’t you think!?

After letting these ingredients heat up a little, add the sweet potatoes, cauliflower and coconut milk.

I always use full fat coconut milk (hello creamy) but feel free to sub in light coconut milk in this recipe! 

Cover the curry with a lid, letting a little gap in on the side to let steam escape, and turn the heat down to medium-low for about 20 minutes, so everything can simmer away and get nice and fork-tender. This is usually the time when I get my rice going and roast the chickpeas! They take about 20-25 minutes in the oven, at 400 F to get nice and crispy!

If the chickpeas are cooked before you add it to the curry, you’ll have to hold yourself back from devouring the whole pan!!!

What do you serve with this easy vegetarian curry?

We love to make my easy coconut rice to go along with simple curry dishes like this one, but you could also serve it over quinoa, a bed of spinach leaves or any other base you enjoy!

Since we’re all getting creative these days with our pantry staples, feel free to take this recipe and make it the way you want. Throw in squash, broccoli florets, diced peppers or any other veggie you have on hand.

Save this one for when you need a quick dinner win! 

PS – stay tuned for next week’s 3-ingredient recipe! Take care.

easy vegetarian curry

easy vegetarian curry

Some other easy 30-minute meal ideas:

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Easy Vegetarian Curry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

  • Author: Katherine | Love In My Oven
  • Total Time: 30 minutes
  • Yield: 3-4 servings 1x


This easy vegetarian curry can be yours in under 30 minutes! It’s a tasty curry recipe with sweet potatoes, cauliflower and roasted chickpeas. This easy veggie curry is perfect for meatless Monday!


  • 2 tbsp olive oil, divided
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 12 tbsp Thai red curry paste*
  • 1 medium sweet potato, cut into 1″ chunks (~2 cups)
  • 2 cups cauliflower florets
  • 1 can (400mL) full-fat coconut milk**
  • 2 cups chickpeas, drained and rinsed
  • 1/2 tsp sea salt
  • optional: cilantro, lime for garnish


  1. Warm 1 tbsp of the olive oil in a large skillet over medium-high heat, then add the diced onion. Sauté the onion for a few minutes, then add the garlic and sauté for an additional minute. Add the fresh ginger and curry paste an stir for one more minute.
  2. Add the sweet potato chunks and cauliflower florets, and pour in the coconut milk. Turn the heat to medium-low, and cover the skillet with a lid, leaving a bit of a gap for steam to escape. Simmer the curry for 15-20 minutes, or until the potato and cauliflower are fork tender.
  3. Preheat the oven to 400 F and scatter the chickpeas all over the baking sheet. Use a paper towel to rub the chickpeas until thoroughly dry. Discard any peels that come off in the process. Drizzle the remaining tablespoon of olive oil over the chickpeas and rub it over the chickpeas. Place the chickpeas in the oven and roast for 15-20 minutes, or until crispy. Remove the tray halfway to shake the chickpeas around before placing them back in the oven. Once crispy, sprinkle with sea salt.
  4. When the curry is cooked, serve over rice, quinoa or on its own, topping with the crispy chickpeas!

Leftover curry can be kept in an airtight container, in the fridge, for 2-3 days. The chickpeas will not stay crispy after a day or so but they’re still tasty!


*1 tbsp is recommended for those sensitive to spice. We love our spice, so 2-3 tbsp is ideal for us!

**Full-fat coconut milk will yield a creamier curry, but feel free to sub with light coconut milk

***Substitute the vegetables for any others you have on hand. Think zucchini, broccoli, snap peas, peppers

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: curries
  • Method: skillet
  • Cuisine: Thai
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Easy Vegetarian CurryEasy Vegetarian Curry

About Katherine

Heeey! Thank you for stopping by! I like 30-minute dinners and giant peanut butter cups made with only 3 ingredients. I LOVE food! If you do too, you're in the right place.

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  1. This is so happening as soon as I pick up sweet potatoes. I LOVE curries! It looks delicious, Katherine! I’m sending sunny thoughts your way!

    1. I love curry too, Kelsie!! I could eat it every day of my life! Thanks pal – Happy Easter!

  2. Looks so scrumptious and hearty! Love it’s vegetarian as well, I’m into that! Thanks and pinning!

  3. You know I’m a sucker for Thai curry!!! Even better made in one skillet and loaded with veggies, perfect for this Holy week. Loving the toasted chickpeas at the end. A little crunch goes a long way:)

    1. I definitely do, we’ve got similar tastes Maria! Toasted chickpeas are definitely a fave of mine. Happy Easter weekend!

  4. I love an easy and creamy vegetarian curry! This one sounds really delicious and filling Katherine! Thanks for sharing this recipe with us!

    1. Thank you Christie – creamy and easy is the best. Add this one to your meatless meal plan 😉

      1. Katherine
        I’m a curry person and although I indulge and take pride in making curries, I never thought about adding roasted chickpeas. I can’t wait until I try your recipe.

  5. Oooohhhh yum Katherine!! We love an easy curry and this looks delicious. I’m especially loving those crunchy chickpeas!! Our weather has been quite sunny and pleasant, which is a bit unusual for us and I’ve been loving it!! Sending some PNW sunshine your way!

    1. Crunchy chickpeas are the actual best! I’m so glad you’re getting some sunshine, I hope it continues for you. I am so ready for all the spring and summer weather! XO

  6. This curry dish will definitely hit the spot – once in a while I get major cauliflower cravings and will definitely reach out for this flavor packed recipe soon!

  7. I love this recipe, Katherine! Anything curry is for me! And I’ve made your coconut rice a few times, so I know it’s perfect with any curry! Love that these are all easy-to-find items too!

    1. I know, Laura!! I love curry SO much. I”m so happy to hear about the coconut rice, yay! We make that one all of the time!

  8. I’ve never made a curry but clearly I need to get on that. Looks delicious Katherine! Our spring is looking the same here. Some flurries and mountains of snow that will take forever to melt. We’ve also been watching the older and newer Star Wars movies. But our go-to are Marvel movies. Hope spring arrives for your soon!

    1. You’ve never made a curry!? How are we friends? Haha just kidding. You definitely need to try it soon! It’s life changing! I’m so tired of the snow, MAAAN! I think we’re starting a few Marvel movies soon, now that we’re done the Star Wars. I’ll have to ask you on your favorites!

  9. I hope the weather gets better for you soon! I love curries, and this is so full of wholesome ingredients that I love. It’s hot out here, but I’d still love a cozy bowl of this!

    1. I hope so too. The forecast looks like its getting better at least! Thanks Marcie!

  10. I hope the last of the snowfall has stopped for you! I might get some light flake on Saturday according to the forecast, but it should not amount to anything. This looks so good!! It’s perfect to make for my vegetarian daughter when we get to have normal visits again.

    1. We still got some snow, argh! I can’t wait for the sunny weather! Thanks Thao. I hope that happens soon for you, this isolation is SO hard isn’t it!?