Curries are an extremely versatile vegetarian option that can cater for a range of dietary needs, including those who follow a plant-based diet. With a variety of vegetables, legumes, and plant-based proteins available, these 15 mouth-watering vegetarian curry recipes are perfect for everyone to try. From chickpea and spinach to tofu and red pepper, these easy-to-follow recipes include step-by-step instructions with ingredients and cooking times. Each recipe is ideal for a nutritious and delicious meal and can be customized to suit individual dietary needs and taste preferences.

15 Mouth-Watering Vegetarian Curry Recipes

Curries are one of the most versatile and flavorful dishes that you could ever have. They are also perfect for vegetarians as they can be made using a variety of vegetables, legumes, and plant-based proteins. Here are 15 amazing vegetarian curry recipes that you just have to try!

1. Chickpea and Spinach Curry

Ingredients:
– 1 can chickpeas, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tbsp. ginger, minced
– 1 tsp. cumin
– 1 tsp. turmeric
– 1 tsp. smoked paprika
– 1 can diced tomatoes
– 1 cup vegetable stock
– 4 cups spinach
– Salt and pepper
– Lemon wedges

Instructions:

1. Heat some oil in a large pot and sauté the onions, garlic, and ginger until fragrant.
2. Add the chickpeas and spices and cook for another minute.
3. Pour in the diced tomatoes and vegetable stock and bring to a boil.
4. Reduce heat and let simmer for 15-20 minutes.
5. Mix in the spinach and let it wilt, add salt and pepper to taste.
6. Serve with a squeeze of lemon juice on top.

2. Pumpkin and Lentil Curry

Ingredients:
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tbsp. ginger, minced
– 1 tbsp. curry powder
– 1 can pumpkin puree
– 1 can lentils, drained and rinsed
– 1 can coconut milk
– 1 tbsp. soy sauce
– Salt and pepper
– Cilantro

Instructions:

1. Sauté onions, garlic, and ginger in a pot until fragrant.
2. Add curry powder and stir until fragrant.
3. Add pumpkin puree, lentils, coconut milk, and soy sauce.
4. Simmer for 15 minutes stirring occasionally.
5. Season with salt and pepper.
6. Top with chopped cilantro.

3. Butternut Squash, Chickpea and Spinach Curry

Ingredients:
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tbsp. ginger, minced
– 1 tbsp. curry powder
– 1 large butternut squash, peeled and cubed
– 1 can chickpeas, drained and rinsed
– 1 can diced tomatoes
– 1/2 cup vegetable broth
– 4 cups spinach
– Salt and pepper
– Cilantro

Instructions:

1. Sauté onions, garlic, and ginger in a pot until fragrant.
2. Add curry powder and stir until fragrant.
3. Add butternut squash, chickpeas, diced tomatoes, and vegetable broth.
4. Simmer for 20-25 minutes stirring occasionally.
5. Mix in the spinach and let it wilt.
6. Season with salt and pepper.
7. Top with chopped cilantro.

4. Tofu and Red Pepper Curry

Ingredients:
– 1 block extra firm tofu, cubed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tbsp. ginger, minced
– 1 tbsp. curry powder
– 2 red bell peppers, sliced
– 1 can coconut milk
– 1/2 cup vegetable broth
– Salt and pepper
– Cilantro

Instructions:

1. Brown cubed tofu in a pan, set aside.
2. Sauté onions, garlic, and ginger in a pot until fragrant.
3. Add curry powder and stir until fragrant.
4. Add sliced red bell peppers, coconut milk, and vegetable broth.
5. Simmer for 15-20 minutes stirring occasionally.
6. Season with salt and pepper.
7. Add browned tofu and mix.
8. Top with chopped cilantro.

5. Potato and Pea Curry

Ingredients:
– 4 potatoes, cubed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tbsp. ginger, minced
– 1 tbsp. curry powder
– 1 can diced tomatoes
– 1/2 cup vegetable broth
– 1/2 cup frozen peas
– Salt and pepper
– Cilantro

Instructions:

1. Sauté onions, garlic, and ginger in a pot until fragrant.
2. Add curry powder and stir until fragrant.
3. Add cubed potatoes, diced tomatoes, and vegetable broth.
4. Simmer for 20-25 minutes stirring occasionally.
5. Mix in frozen peas and let them cook for a few minutes.
6. Season with salt and pepper.
7. Top with chopped cilantro.

6. Cauliflower and Chickpea Curry

Ingredients:
– 1 head cauliflower, chopped
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tbsp. ginger, minced
– 1 tbsp. curry powder
– 1 can chickpeas, drained and rinsed
– 1 can diced tomatoes
– 1/2 cup vegetable broth
– Salt and pepper
– Cilantro

Instructions:

1. Sauté onions, garlic, and ginger in a pot until fragrant.
2. Add curry powder and stir until fragrant.
3. Add chopped cauliflower, chickpeas, diced tomatoes, and vegetable broth.
4. Simmer for 20-25 minutes stirring occasionally.
5. Season with salt and pepper.
6. Top with chopped cilantro.

7. Lentil and Sweet Potato Curry

Ingredients:
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tbsp. ginger, minced
– 1 tbsp. curry powder
– 2 sweet potatoes, cubed
– 1 can lentils, drained and rinsed
– 1 can diced tomatoes
– 1/2 cup vegetable broth
– Salt and pepper
– Cilantro

Instructions:

1. Sauté onions, garlic, and ginger in a pot until fragrant.
2. Add curry powder and stir until fragrant.
3. Add cubed sweet potatoes, lentils, diced tomatoes, and vegetable broth.
4. Simmer for 20-25 minutes stirring occasionally.
5. Season with salt and pepper.
6. Top with chopped cilantro.

8. Zucchini and Chickpea Curry

Ingredients:
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tbsp. ginger, minced
– 1 tbsp. curry powder
– 2 zucchinis, sliced
– 1 can chickpeas, drained and rinsed
– 1 can diced tomatoes
– 1/2 cup vegetable broth
– Salt and pepper
– Cilantro

Instructions:

1. Sauté onions, garlic, and ginger in a pot until fragrant.
2. Add curry powder and stir until fragrant.
3. Add sliced zucchinis, chickpeas, diced tomatoes, and vegetable broth.
4. Simmer for 20-25 minutes stirring occasionally.
5. Season with salt and pepper.
6. Top with chopped cilantro.

9. Mushroom and Spinach Curry

Ingredients:
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tbsp. ginger, minced
– 1 tbsp. curry powder
– 1 lb. mushrooms, sliced
– 4 cups spinach
– 1 can coconut milk
– 1/2 cup vegetable broth
– Salt and pepper
– Cilantro

Instructions:

1. Sauté onions, garlic, and ginger in a pot until fragrant.
2. Add curry powder and stir until fragrant.
3. Add sliced mushrooms, coconut milk, and vegetable broth.
4. Simmer for 20-25 minutes stirring occasionally.
5. Mix in the spinach and let it wilt.
6. Season with salt and pepper.
7. Top with chopped cilantro.

10. Eggplant and Lentil Curry

Ingredients:
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tbsp. ginger, minced
– 1 tbsp. curry powder
– 1 eggplant, cubed
– 1 can lentils, drained and rinsed
– 1 can diced tomatoes
– 1/2 cup vegetable broth
– Salt and pepper
– Cilantro

Instructions:

1. Sauté onions, garlic, and ginger in a pot until fragrant.
2. Add curry powder and stir until fragrant.
3. Add cubed eggplant, lentils, diced tomatoes, and vegetable broth.
4. Simmer for 20-25 minutes stirring occasionally.
5. Season with salt and pepper.
6. Top with chopped cilantro.

11. Chickpea and Sweet Potato Curry

Ingredients:
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tbsp. ginger, minced
– 1 tbsp. curry powder
– 2 sweet potatoes, cubed
– 1 can chickpeas, drained and rinsed
– 1 can diced tomatoes
– 1/2 cup vegetable broth
– Salt and pepper
– Cilantro

Instructions:

1. Sauté onions, garlic, and ginger in a pot until fragrant.
2. Add curry powder and stir until fragrant.
3. Add cubed sweet potatoes, chickpeas, diced tomatoes, and vegetable broth.
4. Simmer for 20-25 minutes stirring occasionally.
5. Season with salt and pepper.
6. Top with chopped cilantro.

12. Chickpea and Coconut Curry

Ingredients:
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tbsp. ginger, minced
– 1 tbsp. curry powder
– 1 can chickpeas, drained and rinsed
– 1 can coconut milk
– 1/2 cup vegetable broth
– Salt and pepper
– Cilantro

Instructions:

1. Sauté onions, garlic, and ginger in a pot until fragrant.
2. Add curry powder and stir until fragrant.
3. Add chickpeas, coconut milk, and vegetable broth.
4. Simmer for 15-20 minutes stirring occasionally.
5. Season with salt and pepper.
6. Top with chopped cilantro.

13. Red Lentil Curry

Ingredients:
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tbsp. ginger, minced
– 1 tbsp. curry powder
– 1 cup red lentils, rinsed
– 1 can diced tomatoes
– 2 cups vegetable broth
– Salt and pepper
– Cilantro

Instructions:

1. Sauté onions, garlic, and ginger in a pot until fragrant.
2. Add curry powder and stir until fragrant.
3. Add red lentils, diced tomatoes, and vegetable broth.
4. Simmer for 20-25 minutes stirring occasionally.
5. Season with salt and pepper.
6. Top with chopped cilantro.

14. Chickpea and Cauliflower Curry

Ingredients:
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tbsp. ginger, minced
– 1 tbsp. curry powder
– 1 can chickpeas, drained and rinsed
– 1 head cauliflower, chopped
– 1 can diced tomatoes
– 1/2 cup vegetable broth
– Salt and pepper
– Cilantro

Instructions:

1. Sauté onions, garlic, and ginger in a pot until fragrant.
2. Add curry powder and stir until fragrant.
3. Add chickpeas, cauliflower, diced tomatoes, and vegetable broth.
4. Simmer for 20-25 minutes stirring occasionally.
5. Season with salt and pepper.
6. Top with chopped cilantro.

15. Creamy Mushroom Curry

Ingredients:
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tbsp. ginger, minced
– 1 tbsp. curry powder
– 1 lb. mushrooms, sliced
– 1 can coconut milk
– 1/2 cup vegetable broth
– Salt and pepper
– Cilantro

Instructions:

1. Sauté onions, garlic, and ginger in a pot until fragrant.
2. Add curry powder and stir until fragrant.
3. Add sliced mushrooms, coconut milk, and vegetable broth.
4. Simmer for 20-25 minutes stirring occasionally.
5. Season with salt and pepper.
6. Top with chopped cilantro.

All of these vegetarian curry recipes are guaranteed to satisfy your taste buds. They are also quite simple to make and require minimal preparation time. Whether you are new to vegetarian cooking or are just looking for some new ideas, these curries are sure to impress. Try them out and enjoy the explosion of flavors and aromas that they bring to your dinner table!