15 Delicious Vegan Curry Recipes for Every Meal

Vegan curries are a flavorful and satisfying way to enjoy plant-based meals.

From creamy coconut-based curries to rich tomato and lentil dishes, vegan curries are packed with spices, vegetables, and legumes that deliver both nutrition and taste.

These curries are perfect for brunch, lunch, or dinner, providing comfort and warmth in every bite.

Whether you prefer mild, creamy curries or bold, spicy ones, these 15 vegan curry recipes bring variety and excitement to your kitchen.

With simple ingredients and easy-to-follow methods, you can create restaurant-quality dishes at home that are both healthy and delicious.

Vegan curries are versatile, filling, and packed with plant-based protein, making them perfect for any occasion.

15 Delicious Vegan Curry Recipes for Every Meal

These 15 vegan curry recipes showcase the versatility and richness of plant-based cooking.

From hearty chickpea and lentil curries to creamy vegetable and coconut-based dishes, there is a recipe for every taste.

Incorporating these curries into your weekly meal plan adds flavor, nutrition, and variety.

Whether you’re a seasoned cook or new to vegan cuisine, these recipes are approachable, delicious, and satisfying.

Vegan curries bring warmth, spice, and wholesome ingredients to every meal, making them a must-try for plant-based food lovers.

Chickpea Coconut Curry

This chickpea coconut curry is creamy, hearty, and packed with flavor.

Tender chickpeas are simmered in a rich coconut milk base with garlic, ginger, and aromatic spices.

It’s perfect for a comforting brunch, lunch, or dinner.

Every bite delivers creamy coconut flavor combined with tender chickpeas and warm spices that are both satisfying and nutritious.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 can coconut milk
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tsp ginger, grated
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

• Heat olive oil in a skillet over medium heat; sauté onion, garlic, and ginger until fragrant.
• Add turmeric, cumin, and coriander; stir for 1 minute.
• Pour in coconut milk and chickpeas; simmer 15–20 minutes until thickened.
• Season with salt and pepper.
• Garnish with fresh cilantro and serve hot.

This chickpea coconut curry is rich, creamy, and comforting.

It’s perfect for a hearty vegan meal.

The combination of spices, coconut, and chickpeas creates depth and warmth.

Flavorful, satisfying, and easy, it’s a plant-based favorite.

Lentil and Spinach Curry

This lentil and spinach curry is nutritious, hearty, and full of flavor.

Red lentils are cooked with onions, tomatoes, and aromatic spices, then combined with fresh spinach for a vibrant vegan dish.

It’s ideal for brunch, lunch, or dinner.

Every bite delivers tender lentils, tender greens, and a perfectly spiced tomato base.

Ingredients:

• 1 cup red lentils, rinsed
• 2 cups vegetable broth
• 2 cups spinach
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Heat olive oil in a pot; sauté onion and garlic until fragrant.
• Add cumin, turmeric, and garam masala; cook 1 minute.
• Stir in lentils and vegetable broth; simmer 20 minutes until tender.
• Add spinach and cook until wilted.
• Season with salt and pepper and serve hot.

This lentil and spinach curry is healthy, hearty, and filling.

Lentils provide protein while spinach adds nutrients.

Perfect for a nourishing vegan brunch or dinner.

Flavorful, easy, and wholesome, it’s a plant-based favorite.

Thai Pumpkin Curry

This Thai pumpkin curry is creamy, aromatic, and slightly sweet.

Pumpkin, bell peppers, and tofu are simmered in a coconut milk and red curry paste base for a rich vegan dish.

It’s perfect for brunch, lunch, or dinner.

Every bite delivers tender pumpkin, soft tofu, and a creamy, spicy, and slightly sweet curry sauce.

Ingredients:

• 2 cups pumpkin, cubed
• 1 red bell pepper, sliced
• ½ block firm tofu, cubed
• 1 can coconut milk
• 2 tbsp red curry paste
• 1 tbsp olive oil
• 1 tsp ginger, grated
• 1 tbsp soy sauce
• Fresh basil for garnish

Instructions:

• Heat olive oil in a skillet; sauté ginger and red curry paste 1–2 minutes.
• Add pumpkin and bell pepper; cook 5 minutes.
• Pour in coconut milk and soy sauce; simmer 15 minutes until pumpkin is tender.
• Add tofu cubes and cook 5 minutes more.
• Garnish with fresh basil and serve hot.

This Thai pumpkin curry is creamy, sweet, and aromatic.

It’s a perfect vegan dish for a cozy meal.

Pumpkin, tofu, and curry paste combine for a balanced flavor.

Rich, comforting, and flavorful, it’s a plant-based favorite.

Eggplant and Chickpea Curry

This eggplant and chickpea curry is savory, hearty, and packed with flavor.

Tender eggplant and chickpeas are cooked in a spiced tomato sauce for a satisfying vegan meal.

It’s perfect for brunch, lunch, or dinner.

Every bite delivers tender vegetables, creamy tomato sauce, and a warming mix of spices.

Ingredients:

• 1 eggplant, diced
• 1 can chickpeas, drained and rinsed
• 1 can diced tomatoes
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp turmeric
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Heat olive oil in a skillet; sauté onion and garlic until fragrant.
• Add cumin, coriander, and turmeric; stir 1 minute.
• Add eggplant, chickpeas, and diced tomatoes; simmer 20 minutes until eggplant is tender.
• Season with salt and pepper and serve hot.

This eggplant and chickpea curry is hearty, flavorful, and filling.

Chickpeas provide protein while eggplant adds texture.

Perfect for a nutritious vegan meal.

Savory, satisfying, and easy, it’s a plant-based favorite.

Sweet Potato and Coconut Curry

This sweet potato and coconut curry is creamy, slightly sweet, and full of flavor.

Sweet potatoes are cooked in coconut milk with garlic, ginger, and spices for a comforting vegan dish.

It’s perfect for brunch, lunch, or dinner.

Every bite delivers tender sweet potatoes with creamy coconut sauce and aromatic spices that are both satisfying and warming.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can coconut milk
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tsp ginger, grated
• 1 tsp turmeric
• 1 tsp cumin
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

• Heat olive oil in a skillet; sauté onion, garlic, and ginger until fragrant.
• Add turmeric and cumin; stir 1 minute.
• Add sweet potatoes and coconut milk; simmer 20 minutes until tender.
• Season with salt and pepper.
• Garnish with fresh cilantro and serve hot.

This sweet potato and coconut curry is rich, creamy, and satisfying.

Sweet potatoes provide natural sweetness while coconut milk adds creaminess.

Perfect for a cozy vegan meal.

Flavorful, warming, and comforting, it’s a plant-based favorite

Red Lentil and Cauliflower Curry

This red lentil and cauliflower curry is hearty, comforting, and full of flavor.

Red lentils and cauliflower florets are simmered in a spiced tomato and coconut sauce for a rich vegan dish.

It’s perfect for brunch, lunch, or dinner.

Every bite delivers tender lentils, soft cauliflower, and a creamy, aromatic sauce that warms the palate.

Ingredients:

• 1 cup red lentils, rinsed
• 2 cups cauliflower florets
• 1 can diced tomatoes
• 1 can coconut milk
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp coriander
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Heat olive oil in a pot; sauté onion and garlic until fragrant.
• Add cumin, turmeric, and coriander; cook 1 minute.
• Stir in lentils, cauliflower, diced tomatoes, and coconut milk.
• Simmer 20–25 minutes until lentils and cauliflower are tender.
• Season with salt and pepper and serve hot.

This red lentil and cauliflower curry is hearty, flavorful, and filling.

Lentils provide protein while cauliflower adds texture and nutrients.

Perfect for a nutritious vegan brunch or dinner.

Rich, comforting, and easy, it’s a plant-based favorite.

Tofu and Vegetable Green Curry

This tofu and vegetable green curry is vibrant, spicy, and creamy.

Tofu cubes, bell peppers, and zucchini are simmered in a coconut green curry sauce for a flavorful vegan meal.

It’s perfect for brunch, lunch, or dinner.

Every bite delivers tender tofu, crisp vegetables, and a creamy, aromatic sauce with a hint of heat.

Ingredients:

• ½ block firm tofu, cubed
• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 can coconut milk
• 2 tbsp green curry paste
• 1 tbsp olive oil
• 1 tsp ginger, grated
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

• Heat olive oil in a skillet; sauté ginger and green curry paste 1–2 minutes.
• Add zucchini and bell pepper; cook 5 minutes.
• Pour in coconut milk; simmer 10 minutes.
• Add tofu cubes and cook 5 minutes more.
• Garnish with fresh basil and serve hot.

This green curry is creamy, spicy, and satisfying.

Tofu provides protein while vegetables add freshness and texture.

Perfect for a flavorful vegan brunch or dinner.

Vibrant, rich, and aromatic, it’s a plant-based favorite.

Butternut Squash and Chickpea Curry

This butternut squash and chickpea curry is sweet, savory, and comforting.

Tender butternut squash and chickpeas are simmered in a coconut and tomato curry sauce with aromatic spices.

It’s perfect for brunch, lunch, or dinner.

Every bite delivers creamy sauce, tender squash, and protein-packed chickpeas in a perfectly balanced vegan curry.

Ingredients:

• 2 cups butternut squash, cubed
• 1 can chickpeas, drained and rinsed
• 1 can coconut milk
• 1 can diced tomatoes
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp coriander
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Heat olive oil in a skillet; sauté onion and garlic until fragrant.
• Add cumin and coriander; cook 1 minute.
• Add butternut squash, chickpeas, diced tomatoes, and coconut milk.
• Simmer 20–25 minutes until squash is tender.
• Season with salt and pepper and serve hot.

This butternut squash and chickpea curry is hearty, flavorful, and satisfying.

Squash adds natural sweetness while chickpeas provide protein.

Perfect for a cozy vegan meal.

Rich, comforting, and aromatic, it’s a plant-based favorite.

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9. Mushroom and Pea Curry

This mushroom and pea curry is savory, earthy, and creamy.

Mushrooms and peas are cooked in a spiced tomato and coconut sauce for a flavorful vegan dish.

It’s perfect for brunch, lunch, or dinner.

Every bite delivers tender mushrooms, sweet peas, and a rich, aromatic sauce that’s both comforting and satisfying.

Ingredients:

• 2 cups mushrooms, sliced
• 1 cup peas
• 1 can coconut milk
• 1 can diced tomatoes
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tsp turmeric
• 1 tsp cumin
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Heat olive oil in a skillet; sauté onion and garlic until fragrant.
• Add turmeric and cumin; stir 1 minute.
• Add mushrooms, peas, diced tomatoes, and coconut milk.
• Simmer 15–20 minutes until mushrooms are tender.
• Season with salt and pepper and serve hot.

This mushroom and pea curry is earthy, creamy, and flavorful.

Mushrooms provide a meaty texture while peas add sweetness.

Perfect for a rich vegan brunch or dinner.

Comforting, aromatic, and satisfying, it’s a plant-based favorite.

Sweet Potato and Lentil Curry

This sweet potato and lentil curry is hearty, warming, and full of flavor.

Sweet potatoes and red lentils are cooked with tomatoes, coconut milk, and spices for a rich vegan dish.

It’s perfect for brunch, lunch, or dinner.

Every bite delivers tender sweet potatoes, protein-packed lentils, and a creamy, spiced sauce that is satisfying and comforting.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 cup red lentils, rinsed
• 1 can diced tomatoes
• 1 can coconut milk
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp turmeric
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Heat olive oil in a pot; sauté onion and garlic until fragrant.
• Add cumin and turmeric; cook 1 minute.
• Add sweet potatoes, lentils, diced tomatoes, and coconut milk.
• Simmer 25–30 minutes until sweet potatoes and lentils are tender.
• Season with salt and pepper and serve hot.

This sweet potato and lentil curry is hearty, flavorful, and filling.

Lentils provide protein while sweet potatoes add sweetness and texture.

Perfect for a cozy vegan meal.

Rich, comforting, and satisfying, it’s a plant-based favorit

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Cauliflower and Peanut Curry

This cauliflower and peanut curry is rich, nutty, and full of flavor.

Cauliflower florets are cooked in a creamy peanut and tomato sauce with aromatic spices.

It’s perfect for brunch, lunch, or dinner.

Every bite delivers tender cauliflower, a creamy peanut sauce, and a balance of savory and slightly sweet flavors.

Ingredients:

• 2 cups cauliflower florets
• ¼ cup peanut butter
• 1 can diced tomatoes
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp coriander
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

• Heat olive oil in a skillet; sauté onion and garlic until fragrant.
• Add cumin and coriander; cook 1 minute.
• Add cauliflower and diced tomatoes; simmer 15 minutes.
• Stir in peanut butter; cook 5 more minutes.
• Season with salt and pepper and garnish with cilantro.

This cauliflower and peanut curry is creamy, nutty, and hearty.

Cauliflower provides texture while peanut butter adds richness.

Perfect for a comforting vegan meal.

Flavorful, satisfying, and easy, it’s a plant-based favorite.

Pumpkin and Chickpea Curry

This pumpkin and chickpea curry is savory, slightly sweet, and warming.

Pumpkin and chickpeas are cooked in a coconut milk and tomato sauce with warming spices.

It’s perfect for brunch, lunch, or dinner.

Every bite delivers tender pumpkin, protein-rich chickpeas, and a creamy, spiced sauce that is comforting and flavorful.

Ingredients:

• 2 cups pumpkin, cubed
• 1 can chickpeas, drained and rinsed
• 1 can coconut milk
• 1 can diced tomatoes
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tsp turmeric
• 1 tsp cumin
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Heat olive oil in a pot; sauté onion and garlic until fragrant.
• Add turmeric and cumin; cook 1 minute.
• Add pumpkin, chickpeas, diced tomatoes, and coconut milk; simmer 20 minutes until pumpkin is tender.
• Season with salt and pepper and serve hot.

This pumpkin and chickpea curry is creamy, hearty, and flavorful.

Pumpkin adds natural sweetness while chickpeas provide protein.

Perfect for a cozy vegan brunch or dinner.

Rich, comforting, and satisfying, it’s a plant-based favorite.

Spinach and Coconut Curry

This spinach and coconut curry is light, creamy, and packed with flavor.

Fresh spinach is simmered in a coconut milk and spiced onion-garlic base for a quick vegan dish.

It’s perfect for brunch, lunch, or a light dinner.

Every bite delivers tender greens in a creamy, slightly spiced sauce that’s nourishing and flavorful.

Ingredients:

• 4 cups fresh spinach
• 1 can coconut milk
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tsp turmeric
• 1 tsp cumin
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Heat olive oil in a skillet; sauté onion and garlic until fragrant.
• Add turmeric and cumin; cook 1 minute.
• Pour in coconut milk and add spinach; cook until wilted.
• Season with salt and pepper and serve hot.

This spinach and coconut curry is light, creamy, and nutritious.

Spinach provides vitamins while coconut milk adds richness.

Perfect for a quick vegan brunch or lunch.

Easy, flavorful, and nourishing, it’s a plant-based favorite.

Potato and Pea Curry

This potato and pea curry is hearty, flavorful, and comforting.

Tender potatoes and sweet peas are cooked in a spiced tomato-based sauce for a classic vegan curry.

It’s perfect for brunch, lunch, or dinner.

Every bite delivers soft potatoes, sweet peas, and a savory, aromatic sauce that is satisfying and filling.

Ingredients:

• 2 cups potatoes, cubed
• 1 cup peas
• 1 can diced tomatoes
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp coriander
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Heat olive oil in a pot; sauté onion and garlic until fragrant.
• Add cumin, turmeric, and coriander; cook 1 minute.
• Add potatoes, peas, and diced tomatoes; simmer 20 minutes until potatoes are tender.
• Season with salt and pepper and serve hot.

This potato and pea curry is hearty, filling, and flavorful.

Potatoes provide comfort while peas add sweetness and texture.

Perfect for a satisfying vegan meal.

Savory, easy, and delicious, it’s a plant-based favorite.

Mixed Vegetable Coconut Curry

This mixed vegetable coconut curry is colorful, nutritious, and aromatic.

Carrots, bell peppers, zucchini, and green beans are simmered in a coconut milk and spiced curry sauce.

It’s perfect for brunch, lunch, or dinner.

Every bite delivers tender vegetables in a creamy, flavorful sauce that is both nourishing and satisfying.

Ingredients:

• 1 cup carrots, sliced
• 1 cup bell peppers, sliced
• 1 zucchini, sliced
• 1 cup green beans
• 1 can coconut milk
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tsp turmeric
• 1 tsp cumin
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Heat olive oil in a skillet; sauté onion and garlic until fragrant.
• Add turmeric and cumin; cook 1 minute.
• Add all vegetables and coconut milk; simmer 15–20 minutes until vegetables are tender.
• Season with salt and pepper and serve hot.

This mixed vegetable coconut curry is colorful, creamy, and flavorful.

Vegetables provide vitamins while coconut milk adds richness.

Perfect for a wholesome vegan brunch or dinner.

Nutritious, comforting, and easy, it’s a plant-based favorite.