There are some (very) simple recipes that I make almost weekly and – for whatever reason – haven’t posted to the site. This easy anything curry is one of them, so here it is!
I call it “anything” curry because I don’t think I’ve ever made the same combo twice. You can literally use any vegetables (fresh or frozen!), cooked protein, and/or cooked beans you have on hand, making it the ultimate pantry meal. No fancy ingredients, one-pan, and takes 20 minutes or less.
I make this dish when – a) I need to clean out my fridge and use up that random sweet potato, bunch of greens, half a can of chickpeas, etc. or – b) I can’t think about dinner and need to make something quick and healthy FAST.
The Easy Curry Formula
Your base for this recipe is really just five pantry ingredients: curry powder, coconut milk, onion, garlic, and ginger.
Anything else beyond that is 100% optional. I recommend adding about four cups of vegetables – or a mix of vegetables, cooked protein, and/or cooked beans adding up to four cups total.
Toppings are optional too, but if you’re a cilantro lover 🙋🏼♀️a sprinkle of fresh cilantro makes this easy curry next level. For a little pop of sweet, I sometimes top with some raisins (Skeptical? Try it!) and always a squeeze of lime if I have some on hand.
A quick note about salt. One of the secrets to a really good curry is making sure it’s properly salted so don’t be shy when seasoning. This is the salt I swear by (for the minerals)!
Curry Powder Vs. Curry Paste
Lots of easy curry recipes call for a mixture of coconut milk + curry paste and that’s great too (I like Thai Kitchen). But… in my own kitchen, I almost ALWAYS have curry powder (thanks, capsule pantry) while curry paste is one of those things I have to intentionally remember to buy. That being said, you can totally experiment with using curry paste in this recipe instead.
Cooking Times
If you’re using a mix of vegetables, cook hard vegetables, like sweet potatoes or carrots, in the coconut curry mixture first until just soft. Then, add softer vegetables, like broccoli or baby spinach, and cook for another few minutes until vibrant in color. If using cooked protein or cooked beans, add them last and cook until just warmed through.
Easy Anything Curry
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Total Time: 25 minutes
- Yield: 4-6 1x
- Category: Dinner
- Method: Sauté
- Cuisine: Indian
- Diet: Vegan
Description
An easy curry recipe that can be made with simple pantry ingredients and whatever vegetables you have on hand! Gluten-free, vegan, takes just 20 minutes to make, and is made in one pan.
Ingredients
- 1 tablespoon of olive oil or coconut oil
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon of freshly grated ginger
- 1 heaping tablespoon curry powder
- 1 can coconut milk (I like full-fat)
- 1/2 – 1 cup of water (or less)
- 4–5 cups of vegetables and/or cooked protein and/or cooked beans (see notes)
- salt
- cooked brown rice or quinoa, cilantro, hot sauce, raisins, and/or lime for serving, all optional
Instructions
- Prep the onion, garlic, ginger, and any vegetables you are using first.
- Heat the olive oil or coconut oil in a large pan or skillet over medium heat. Add the chopped onions, minced garlic, and grated ginger, and a good pinch of salt and stir frequently until the onions are just softened.
- Add the curry powder and give everything a good stir so the onions, garlic, and ginger are coated in the powder.
- Add the coconut milk, 1/2 cup of water, and the vegetables you are using (see notes) and reduce heat slightly. Cook until the vegetables are just softened, about 10-15 minutes total, adding more water if the mixture begins to thicken too much (I usually add another 1/2 cup). If you are using cooked protein or cooked beans, add them last and cook until just warmed through.
- Season with a healthy amount of salt, to taste (don’t be shy – this recipe needs it!).
- Serve with cooked brown rice or quinoa, if desired, and top with any toppings you like.
Notes
In the photos, I used 1 small sweet potato (cubed), 2 cups of frozen broccoli, and 1 cup of cooked tofu (cubed) but the options are endless!
If you’re using a mix of vegetables, cook hard vegetables, like sweet potatoes or carrots, in the coconut curry mixture first until just soft (about 10 minutes). Then, add softer vegetables, like broccoli or baby spinach, and cook for another 5-ish minutes until vibrant in color. If using cooked protein or cooked beans, add them last and cook until just warmed through.
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