Delicious Indian Vegetable Curry

Name: Indian Vegetable Curry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 1 ½ teaspoons fennel seeds; 1 ½ teaspoons cumin seeds; 1 ½ teaspoons black mustard seeds; 1 ½ teaspoons coriander seeds; 2 tablespoons olive oil; one red onion, sliced; 4 garlic cloves, roughly chopped; 4 cups veggies: zucchini, bell pepper, eggplant, corn, cauliflower florets, or mushrooms (see notes); 10 curry leaves (fresh or frozen); 14-ounce coconut milk (full-fat); 2 teaspoons tamarind paste; 1 ½ teaspoons salt; ¼-½ teaspoon cayenne pepper; ¼-½ teaspoon turmeric powder, more for color; 1-2 serrano chilies -split in half with the stem intact.; 4 Roma tomatoes, quartered; cilantro for garnish

This Indian vegetable curry features end-of-summer vegetables bathed in a fragrant coconut-tamarind curry sauce. Perfect for using up your garden veggies! Vegan & gluten-free.

dutch oven with vegetable curry with serving spoon- turmeric coconut curry sauce with tomatoes, zucchini, chilies, and fresh cilantro.

Why You’ll Love This Indian Curry Recipe

Every day, there are more zucchini in my garden; they seem to grow overnight! Here is one of my favorite vegetable curry recipes that hails from Kerala, in Southern India. Kerala is known for its tropical, hot climate, and is often referred to as the “land of spices.” This recipe is intentionally designed for warmer weather with veggies that grow in abundance at the end of summer.

It’s light, creamy, and wonderfully tangy, thanks to the addition of tamarind, and the spices and curry leaves add another layer of flavor. It pairs perfectly with garden veggies like tomatoes, zucchini, peppers, corn or eggplant. Serve it over basmati rice or with naan for a simple, delicious vegan dinner.

Indian Curry Ingredients

ingredients neatly laid out to make vegetable curry - tamarind, seeds in jars (fennel seed, cumin seeds, coriander seeds, mustard seed), red onion, zucchini, coconut milk, roma tomatoes, bay leaves, chili, garlic, eggplant, yellow squash.

Veggies: Zucchini, bell pepper, eggplant, corn, cauliflower florets, or mushrooms. Cut them roughly the same size for even cooking, or roast them separately, then add them to the curry.
Red onion and garlic cloves: For savory, aromatic depth.
Seeds: Fennel seeds, cumin seeds, black mustard seeds, and coriander seeds impart layers of unique flavor, spice, and complexity.
Curry leaves: You can use fresh or frozen curry leaves.
Full-fat coconut milk: Adds rich flavor and creamy texture.
Tamarind paste: Adds a tangy flavor, perfect for summer!
Cayenne pepper and turmeric powder: For subtle heat and warm, earthy flavor. More turmeric can be added to deepen the color of the curry.
Serrano chilies: Split the chilies in half, leaving the stems intact.
Roma tomatoes: Roma tomatoes are perfect for curry because they are firm and less juicy, staying intact.
Cilantro: For a fresh, herby garnish.

VEgetalbe Curry Variations

Any of these can be added at the end of cooking for extra protein or heartiness. Remember to adjust the salt if making any of these additions.

Crispy tofu (prepared with curry powder or garam masala)
Chickpeas– season and add as is, or roast them first!
Crispy paneer – sear cubes in ghee or coconut oil, then add at the end.
Chicken- cube, season, and brown in a pan, then add at the end.

How to Make Indian Curry

1. Toast and grind the spices. Bring a large, 12-inch skillet, braiser, or large pot to medium-low heat. Toast the whole spices until toasty and fragrant. If they start popping, they are done. Grind them in a spice grinder or use a mortar and pestle to crush them. Remove from the pan and set aside.

cast iron skillet with wood spoon stirring whole spices to toast them.

marble mortar and pestle with whole toasted spices.

2. Sauté aromatics and vegetables. To the same pan, add olive oil (or avocado oil or coconut oil) and turn to medium-high heat. Add onion and sauté for 3-4 minutes, stirring until just tender and fragrant. Add garlic and reduce to medium heat. Cook 2 minutes. Add veggies and ground spices and cook for 2-3 mins more.

large pan with wood spatula stirring sliced red onion.

large pan with vegetables sautéing to make vegetable curry - tomatoes, eggplant, zucchini, chilies.

3. Add remaining curry ingredients. Stir in 10 curry leaves, coconut milk, 2 teaspoons tamarind paste, salt, cayenne and turmeric. Mix well. Nestle in tomatoes and chilies.

hand holding a teaspoon of tamarind paste above a large pot with vegetable curry in coconut milk.

large pot of vegetable curry in coconut tamarind sauce with tomatoes, zucchini, peppers, onions.

4. Simmer. Bring the pan to a simmer, then cover and simmer over medium-low heat for 10 minutes. Uncover, stir the pan once, then simmer uncovered without stirring for 15-20 minutes, or until veggies are tender and the coconut milk has reduced by at least a third. Excessive stirring will cause the tomatoes to fall apart, which we want to avoid. You can gently push the veggies underneath or spoon sauce over them to cook more evenly.

5. Taste and adjust. When the veggies are tender, turn off the heat. Taste and add salt or spice as needed. The tamarind and tomatoes provide acidity, but you can add a squeeze of lime or lemon for extra tang.

6. Garnish and serve. Garnish with fresh cilantro and serve over basmati rice or with naan. Or both!

bowl of vegetable curry on basmati rice with fresh cilantro.

Chef’s Tips

Cut the veggies with thought, for even cooking. If using eggplant, cut it into 1/4-inch thick slices (then cut into quarters). Zucchini can be sliced ½-inch thick, and bell peppers are perfect at 1-inch cubes. I haven’t tested the cauliflower, but I would make them small-ish. The goal is to have them cook in the same amount of time.
Try roasting the veggies! You can roast the veggies separately and add them to the reduced sauce. Especially if adding longer cooking veggies like carrots or cauliflower.
Use whole spices. Whole spices, when freshly ground, result in the best flavor. It’s great to keep your pantry stocked with a variety of whole spices to really elevate your cooking!
Be careful not to stir too much. Stirring will cause the tomatoes to break down, and we want to keep them intact. When removing the lid, give the pan a gentle shake or stir, then let it simmer without stirring. If needed, you can gently push the veggies underneath or spoon some sauce over the top of the veggies.

Storing Vegetable Curry

Refrigerator: To store leftovers, let the curry cool completely, then store it in an airtight container in the fridge for 3-4 days.
Freezer: Curry can also be stored in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat on the stove over medium heat until warmed through, or in the microwave.

Serving Suggestions

Serve the vegetable curry with naan bread, roti, or paratha, and basmati rice. Here are some of our other favorite Indian cuisine dishes that could be paired with this curry!

Indian Curry FAQs

What vegetables are best for vegetable curry?

Any summer vegetables that can be cut into bite-sized pieces and achieve a tender, succulent texture, such as zucchini, bell pepper, eggplant, cauliflower florets, mushrooms, broccoli, green beans-really anything goes! Corn and green peas make a nice addition, too.

Should you let curry sit before serving?

As soon as the vegetables are tender, turn off the heat, then taste and adjust for salt, spice, and acid (fresh lime juice can be added). Once the desired flavor profile is achieved, it is ready to serve warm.

How long should you let curry simmer?

Simmer the veg curry covered for 10 minutes, then uncovered for 15-20 minutes.

What is the difference between a South Indian Curry and a North Indian Curry?

South Indian curry recipes are lighter, rice-based, and tangy with a tamarind and coconut base. North Indian curries are richer and creamier, often made with dairy and served with bread.

large pot of vegetable curry with serving spoon, with tomatoes, zucchini, eggplant, onions, chilies, curry leaves, and fresh cilantro.

Hope you enjoy this late summer vegetable curry recipe. 🙂 When fall weather arrives, be sure to try our butternut squash curry, which can also be made with pumpkin or sweet potato!

Let us know what you think with a rating and comment!