Mixed Vegetable Curry

This is my go-to vegetable curry recipe. It's easy to make, but it packs a punch of flavor from turmeric, ginger, more delicious spices & fresh chiles.

Vegetable curry in a pot

This vegetable curry recipe is everything I want on a weeknight. Scratch that – it’s everything I want… any time. I’ve been eating it as leftovers for lunch, dinner… I even ate a bowlful for breakfast the other day.

The recipe is particularly Monday night-friendly because it’s quick to make yet packs a punch of flavor. It’s filled with cozy, nourishing vegetables that will help you recover from a weekend of maybe… I dunno… too much pumpkin cake?

Vegetable Curry recipe ingredients

The ingredient shot above makes this recipe look more complicated than it actually is. Once you’ve chopped the vegetables and measured the spices, you’re only about 20 (mostly hands-off) minutes from a creamy, delicious hot curry dinner on the table.

I find this recipe really fun and soothing to make. There’s nothing better than this moment when the coconut milk and spices hit the vegetables. Of course, this moment will happen on the stove and not on the countertop, I just had to move my pot near the window to show you:

How to make vegetable curry How to make vegetable curry

The ginger, cumin, coriander, turmeric, cardamom… it all smells so good! You’re going to have to take my word on it unless you can smell through your screen.

Vegetable curry recipe

How to Make Vegetable Curry

Most of the steps of this recipe are actually pictured above – it’s really that simple. Here’s all you need to do:

  1. Heat coconut oil in a medium pot over medium heat, add a chopped onion and cook until it softens.
  2. Stir in the butternut squash (or sweet potato) and chiles, and cook for 5 minutes more.
  3. Add the cauliflower, coconut milk, and spices, and simmer until the veggies are tender.
  4. During the last five or so minutes, stir in the green things and add squeezes of lemon and lime to brighten everything up.

So healthy!

Vegetable Curry with rice

Vegetable Curry Recipe Variations

This butternut and cauliflower curry recipe is very flexible, so I encourage you to use it as a template. Here are some ideas to change it up:

  • Use different veggies. If you don’t have butternut squash, use sweet potatoes. If you don’t have cauliflower, then use broccoli. Green beans, carrots, bell peppers, and potatoes would be great here as well.
  • If you want more heat, spice it up. Add extra chiles or more turmeric, ginger, cardamom, cayenne, or red pepper flakes.
  • Vary how you serve it. You can serve this curry with basmati rice, brown rice, cauliflower rice, or even quinoa. You can also customize it with any type of protein that you like in your curry, or you can just make the recipe exactly as it’s written, a.k.a. my favorite version 🙂

Vegetable Curry in bowls

If you love this vegetable curry recipe…

Then be sure to try my Curried Red Lentil Dip, Curried Cauliflower Soup, or Curried Lentil Soup!

4.9 from 15 reviews

Mixed Vegetable Curry

Prep time
Cook time
Total time
This is my go-to healthy vegetable curry recipe. It's easy to make, yet packs a punch of flavor from the turmeric, ginger, and other delicious spices.
Recipe type: Main dish
Serves: 4
  • 1 tablespoon coconut oil
  • 1 cup chopped yellow onion
  • 2 garlic cloves, minced
  • ½ teaspoon grated fresh ginger
  • ½ teaspoon cumin
  • ¼ teaspoon coriander
  • ¼ teaspoon turmeric
  • ¼ teaspoon cardamom
  • 1 teaspoon sea salt
  • 2 cups cubed butternut squash
  • 3 red Thai chiles (or 1 serrano, or ½ jalapeño), thinly sliced
  • 2 cups cauliflower florets
  • 1 can full-fat coconut milk
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lime juice, plus lime wedges for serving
  • 4 cups fresh spinach
  • ½ cup fresh or frozen peas
  • Freshly ground black pepper
for serving:
  • 2 cups cooked basmati rice
  • a few big handfuls of fresh basil or cilantro
  • Naan bread, optional
  1. Heat the oil in a large Dutch oven over medium heat. Add the onion and cook until soft and well-browned, about 10 minutes, reducing the heat to low halfway through.
  2. In a small bowl, mix together the garlic, ginger, cumin, coriander, turmeric, cardamom, and salt. Set aside.
  3. Add the butternut squash and chiles to the pot, stir, and cook for 5 minutes. Stir in the cauliflower and then add the coconut milk and the spice mixture. Cover and simmer for 20 minutes or until the vegetables are tender.
  4. Add the lemon juice, lime juice, spinach, peas, and stir. Taste and adjust seasonings, adding additional lime juice, salt, and pepper, as desired.
  5. Serve the curry over the rice with fresh basil, naan bread, if desired, and lime wedges on the side.


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Rate this recipe (after making it):  

  1. Susan

    I can see why you would like this so much – it sounds wonderful. I would definitely add protein to this, simply because I can’t survive on high carb/low protein meals. I’m looking forward to trying it.

    • Jeanine Donofrio

      Hi Susan, I hope you enjoy it! It’s so flexible, any protein you like would work here.


    This look delicious but agree with Susan, may need some protein such as tofu or cashews. Looking forward to making soon!

    • Jeanine Donofrio

      It’s a super flexible recipe – any of those things would be delish!

  3. amy

    do you use raw butternut squash or do you cook it beforehand?

    • Jeanine Donofrio

      Hi Amy,

      Start with raw squash – it cooks in the recipe for 25 minutes (on the stove). I just moved the pot near the window for the photo because my stove area is a little dark.

  4. Gaby Dalkin

    Mmmm, this curry is so cozy!!

  5. Danielle

    Any ideas on how to sub out the coconut milk if I don’t have it on hand?

    • Jeanine Donofrio

      Hi Danielle, it’s the base of this recipe so I’d just wait to make it until you can get a can of coconut milk, there isn’t a sub 🙂

      • Donna

        I used whole cow’s milk just fine!

  6. Richie

    This dish looks amazing, I’m going to try this out tomorrow night!

  7. Gil

    Cooked it tonight and served with bastami rice. Added roasted cashews. So delicious. A+ keeper. Thank you.

    • Jeanine Donofrio

      Hi Gil, so glad you loved it!

  8. Sandie

    Do you think this would freeze well?

    • Jeanine Donofrio

      Hi Sandie, yes it freezes very well!

  9. This is great! I love curries and as a coincidence, I have all the ingredients in my fridge! Except the butternut, but I’ll use sweet potatoes! Many thanks for this, will make it on Friday eve, but already loving it right now! 🙂

    • Jeanine Donofrio

      I hope you love it!

      • Michaela from 1001voyagesgourmands

        We did love it, it’s delicious! 🙂 Thanks so much for the recipe!!

  10. Susie

    Made this last night. It was astoundingly good. No Thai chiles in my market. Used one Serrano and one Fresno chile. Thank you so much for a perfect meal.

    • Jeanine Donofrio

      Hi Suzie! I’m so happy to hear that you enjoyed it so much!

  11. Vickie

    You’ve out done yourself with this one, Jeanine! I made this tonite with the squash, Serrano pepper, broccoli, carrots and spinach, then tossed in some shredded chicken=EPIC!! Anticipating it will be good for tomorrow’s lunch as well. So good. Keep it up!

    • Jeanine Donofrio

      Hi Vickie! Ha, yay, I’m so glad it was such a hit! I really love this spice combination together! I hope you had a terrific lunch the following day 🙂

  12. Cathy

    I made this tonight, just as written with the jalapeno chili. So, so, good! I will be making this for all of my fall pot luck dinners. Thank you!

    • Jeanine Donofrio

      Hi Cathy – I’m so glad it was a hit! 💛💛

  13. Alexandra Phillips

    Thanks for this tasty recipe….

  14. Teresa Bell

    I made this last night and only thing I would suggest is if you like it spicy as I do then add more of all the spices. I doubled all the spices and the peppers. there were no red Thai chilis at the market I went to so I used green Serrano and it was delicious. Also can you please add in the cooking and prep time for your recipes it really helps when planning weekday meals. thanks for the lovely photos and tasty recipe ideas!

    • Jeanine Donofrio

      Hi Teresa, I’m glad you enjoyed the recipe. I’ll try to add the cooking times more often – thanks for letting me know that it’d be helpful!

  15. Fran

    ❤️❤️❤️ I made this recently and it was delish!! I added mushrooms, cashews and .5 cup of veggie stock. Will definitely make it again. Thank you!! 😊

    • Jeanine Donofrio

      Hi Fran – I’m glad you loved it! ❤️❤️

  16. kate

    made this tonight and had leftover yellow raisins from another recipe. Threw them in and they were a really tasty burst of sweetness that perfectly complemented the other flavors.

    • Jeanine Donofrio

      Ooh, I love the pop of sweetness – glad you enjoyed the recipe!

  17. KIm

    I have cardamon pods, not ground spice so not sure how to use them….? Help pls!!!

    • Jeanine Donofrio

      Hi Kim, open up 3 or 4 of them, crush/chop up the little seeds inside (discard the pods), and add them with the butternut squash in step 3. Hope that helps!

  18. Ruth Kennedy

    I rarely leave comments on recipes but I made this two days ago (sans butternut squash, since I discovered at the last minute that I apparently had already used it for something else, so used some baby carrots instead). I just ate leftovers over basmati rice and they were *so freaking delicious*–even better than when freshly made!

    • Jeanine Donofrio

      Hi Ruth! Thank you for commenting, I love hearing the feedback – I’m so glad you loved the recipe and it’s leftovers!

  19. Naomi

    I made this for lunches this week and it was super delicious, I will definitely be adding it to my regular meals list. I added white beans to it for protein and served it with buckwheat which worked really well. This combination of spices is my favourite! Thanks you 🙂

    • Jeanine Donofrio

      Hi Naomi, I’m so glad you loved it!

  20. Susan

    I made this for dinner last night and it was fantastic! Perfect dish for a chilly fall night. I loved how colorful it was. I found a beautiful dark yellow cauliflower at the farmer’s market that went great with the turmeric and the orange squash. I liked that it was very flavorful but not heavy. I ate the leftovers for lunch today and it was just as good the second time!

    • Jeanine Donofrio

      Hi Susan, I’m so glad you loved it as much as I do!

  21. Katie K

    I have made this 3 times since you put it on your blog. It is a new fall/winter staple! THANK YOU!!

    • Jeanine Donofrio

      Yay, I’m so so happy to hear that! So sweet of you to come back to let me know!

  22. Stacey

    Amazing recipe! I substituted a chopped sweet potato for the butternut squash and skipped serving with rice. I also added kale for extra greens. Delicious and warmed the soul!

  23. Kimberly Medland

    Another favorite! Thank you for sharing!

    • Jeanine Donofrio

      I’m so glad you loved it!

  24. andrea

    This dish is amazing ! so yummy… Thanks

    • Jeanine Donofrio

      Hi Andrea, I’m so glad you enjoyed it!

  25. Bodhi

    It tastes so simple

  26. Cait

    This was delicious!
    Notes: I had frozen butternut that I wanted to use up and that broke down more than fresh would have, which made the curry a tad thicker.
    I also sauteed the spices with the veg a little bit before adding the coconut milk to bring out their flavors.
    I only discovered your blog a couple of weeks ago and I am enjoying how flavorful your recipes are. I have two little kids and not a lot of extra energy to devote to cooking like I used to, but your blog has gotten me excited about cooking and trying new recipes again. Thank you!

  27. Donna from instagram

    I made this TWICE so far. Definitely added to my go-to list of dinners. The butternut squash in this is delicious! Perfect timing on the cooking, just before falling apart but still maintaining shape and melty tenderness.

    I used kale/collards instead of spinach for more textyre. I used cayenne/red pepper instead of serrano that I used the first time (forgot to buy for second time). Both worked.

    Topped generously with chopped cilantro and jemon juice worked too. Don’t forget to add some black pepper! That makes the tumeric more bioavailable (along with that coconut oil).

    I used cow’s milk instead of coconut because I had a lot on hand, and it worked well, though I’m sure canned coconut milk would be excellent. To make up for it I added virgin coconut oil (instead of refined) for that coconut flavor.

    Upped the peas to a cup and a whole onion because I especially like those. Served with quinoa for that protein rich meal. Thanks!

  28. Sarah from theyogacowgirl.com

    I made this on Monday night for a friend and it was so good. I will now use this recipe to use up CSA veggies. This was the first time I ever made a yellow curry.

    Since it is already HOT in Nashville I made it in the Instant Pot – 1 minute and then we let it do a natural release while we were in the pool.

    The rice was made the night before (Instant Pot.) I subbed sweet potato for the butternut squash and poured a can of veggie broth over the veggies to cook. Did step 4 as directed.

    I will be using this for lots of variations on the summer. Just wanted you to know how much I enjoyed this recipe and to let you know you are not blogging in vain.

  29. Joan

    Soo delicious and quick! This is a great way to get maximum veggie in my kids and husband. I added a can of chickpeas at the end to make this a complete meal.

    • Jeanine Donofrio

      Hi Joan, I’m so glad you loved it so much! It’s my favorite go-to curry 🙂

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.