21 Vegetarian Curry Recipes From Around the World

Get ready for a tasty adventure! You're about to explore 21 unique vegetarian curry recipes from around the world. Over 70% of the world's population eats curry regularly, and now it's your turn to discover the delicious flavors.

You'll find Japanese, Thai, and Indian flavors, but that's not all - there are many more curries to reveal, and you might just find your new favorite dish. Let's start our culinary journey and explore the world of vegetarian curries!1. Japanese Curry Rice Recipe Japanese Curry Rice is a popular vegetarian dish with a sweet and spicy flavor.

Ingredients

• 1 cup Japanese rice
• 2 cups water
• 2 tablespoons vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, peeled and grated
• 1 potato, peeled and diced
• 1 cup Japanese curry roux
• 2 cups vegetable broth
• 1 teaspoon soy sauce
• Salt and pepper to taste

Instructions

1. Rinse the rice and cook it according to the package instructions with 2 cups of water.
2. Heat the oil in a large pan over medium heat and sauté the onion, garlic, carrot, and potato until the vegetables are tender.
3. Add the Japanese curry roux to the pan and stir constantly for 1 minute.
4. Gradually add the vegetable broth, whisking continuously to avoid lumps.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes.
6. Stir in the soy sauce and season with salt and pepper to taste.
7. Serve the curry sauce over the cooked Japanese rice.

2. Thai Massaman Curry With Vegetables

Rich and slightly sweet Thai Massaman curry with a variety of vegetables.

Ingredients

• 2 medium potatoes
• 1 large onion
• 2 cloves of garlic
• 1 tablespoon grated ginger
• 2 tablespoons Massaman curry paste
• 2 tablespoons vegetable oil
• 2 cups mixed vegetables
• 1 can coconut milk
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Peel and dice the potatoes and boil them until they are slightly tender.
2. Heat oil in a large pan over medium heat and sauté the onion until softened.
3. Add the garlic and ginger to the pan and cook for 1 minute.
4. Stir in the Massaman curry paste and cook for 1-2 minutes.
5. Add the mixed vegetables, boiled potatoes, coconut milk, soy sauce, and brown sugar to the pan.
6. Bring the mixture to a simmer and cook until the vegetables are tender.
7. Season the curry with salt and pepper to taste.
8. Garnish with fresh basil leaves and serve over rice or noodles.

3. Indian Chana Masala Curry

Indian Chana Masala Curry is a popular North Indian dish made with chickpeas in a rich tomato-based sauce.

Ingredients

• 1 can chickpeas
• 2 medium onions
• 3 cloves garlic
• 1 medium ginger
• 2 medium tomatoes
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• Salt, to taste
• 2 tablespoons vegetable oil
• 2 tablespoons tomato puree
• 1 cup vegetable broth
• Fresh cilantro, for garnish

Instructions

1. Heat oil in a large pan over medium heat and add cumin seeds.
2. Add onions and cook until they are lightly browned.
3. Add garlic, ginger, and cook for 1 minute.
4. Add tomatoes and cook until they are soft.
5. Add chickpeas, curry powder, garam masala, turmeric, cayenne pepper, and salt.
6. Stir well and add tomato puree and vegetable broth.
7. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
8. Garnish with cilantro and serve over rice or with naan bread.

4. Ethiopian Red Lentil Curry

Ethiopian Red Lentil Curry is a spicy and flavorful dish.

Ingredients

• 1 cup red lentils
• 2 medium onions
• 3 cloves garlic
• 1 medium ginger
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1 can diced tomatoes
• 2 cups vegetable broth
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. Rinse the lentils and soak them in water for 30 minutes.
2. Heat oil in a large pan over medium heat and sauté onions until they are translucent.
3. Add garlic and ginger to the pan and cook for 1 minute.
4. Add curry powder, turmeric, cumin, and cayenne pepper to the pan and cook for 1 minute.
5. Add the diced tomatoes and vegetable broth to the pan and stir well.
6. Add the soaked and drained lentils to the pan and bring to a boil.
7. Reduce the heat to low and simmer for 20-25 minutes or until the lentils are tender.
8. Season with salt and pepper to taste.
9. Serve hot over rice or with naan bread.

5. Vegetable Korma From Pakistan

A mild and creamy Pakistani curry made with mixed vegetables.

Ingredients

• 2 medium onions
• 2 cloves garlic
• 1 medium cauliflower
• 1 medium carrot
• 1 medium potato
• 1 cup vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons plain yogurt
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons lemon juice

Instructions

1. Heat oil in a large pan over medium heat and add cumin seeds.
2. Add onions and garlic and sauté until the onions are translucent.
3. Add the mixed vegetables and sauté for 5 minutes.
4. Add coriander powder, turmeric, red chili powder, garam masala, salt, and black pepper, and stir well.
5. Add the plain yogurt and stir continuously to avoid lumps.
6. Reduce heat to low and simmer for 10-15 minutes or until the vegetables are tender.
7. Stir in lemon juice and garnish with chopped cilantro.
8. Serve hot with rice or naan bread.

6. Indonesian Vegetable Curry Recipe

Indonesian Vegetable Curry is a flavorful and spicy curry made with mixed vegetables and coconut milk.

Ingredients

• 2 medium potatoes
• 1 large carrot
• 1 large zucchini
• 1 cup mixed bell peppers
• 2 medium onions
• 3 cloves garlic
• 1 tablespoon grated ginger
• 2 tablespoons curry paste
• 2 cups coconut milk
• 1 cup vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat oil in a large pan over medium heat and sauté the onions until they are translucent.
2. Add the garlic and ginger and cook for 1 minute, stirring constantly.
3. Add the curry paste and cook for 1-2 minutes, stirring constantly, until fragrant.
4. Add the mixed vegetables, cumin, turmeric, salt, and pepper, and cook for 5 minutes, stirring occasionally.
5. Pour in the coconut milk and vegetable broth, and bring the mixture to a boil.
6. Reduce the heat to low and simmer, covered, for 20-25 minutes, or until the vegetables are tender.
7. Taste and adjust the seasoning as needed.
8. Garnish with fresh cilantro and serve over rice or noodles.

7. Malaysian Butternut Squash Curry

Rich and creamy Malaysian Butternut Squash Curry with coconut milk and spices.

Ingredients

• 1 medium butternut squash
• 2 medium onions
• 3 cloves garlic
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1 can coconut milk
• 2 cups vegetable broth
• Salt and pepper
• Fresh cilantro for garnish

Instructions

1. Peel and dice the butternut squash into 1-inch cubes.
2. Heat oil in a large pan over medium heat and sauté the onions until softened.
3. Add the garlic and ginger and cook for 1 minute, stirring constantly.
4. Stir in the curry powder, turmeric, cumin, and cayenne pepper and cook for 1 minute.
5. Add the butternut squash and cook for 5 minutes, stirring occasionally.
6. Pour in the coconut milk and vegetable broth, and bring to a simmer.
7. Reduce the heat to low and cook, covered, until the squash is tender.
8. Season with salt and pepper to taste.
9. Garnish with fresh cilantro and serve over rice or noodles.

8. Sri Lankan Spinach And Potato Curry

Sri Lankan Spinach And Potato Curry is a flavorful and nutritious dish.

Ingredients

• 2 medium potatoes
• 2 cups fresh spinach
• 1 onion
• 2 cloves garlic
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil
• 2 cups vegetable broth

Instructions

1. Peel and dice the potatoes into medium-sized pieces.
2. Heat oil in a large pan over medium heat and sauté the onion and garlic until softened.
3. Add the curry powder, turmeric, cumin, salt, and black pepper, and stir for 1 minute.
4. Add the diced potatoes and cook for 5 minutes, stirring occasionally.
5. Add the vegetable broth and bring to a boil, then reduce heat and simmer for 10 minutes.
6. Add the fresh spinach and stir until wilted.
7. Serve the curry hot, garnished with fresh herbs if desired.

9. Chinese Szechuan Vegetable Curry

Spicy and numbing Chinese Szechuan Vegetable Curry with a variety of colorful vegetables.

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon Szechuan peppercorns
• 1 tablespoon soy sauce
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1 can coconut milk
• 2 cups mixed vegetables (bell peppers, carrots, broccoli)
• Salt and pepper, to taste

Instructions

1. Heat oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and grated ginger, cook for 1 minute.
4. Add the Szechuan peppercorns, soy sauce, curry powder, cumin, turmeric, and cayenne pepper, stir for 1 minute.
5. Pour in the coconut milk, bring to a simmer.
6. Add the mixed vegetables, season with salt and pepper to taste.
7. Reduce heat to medium-low, let it cook until the vegetables are tender, about 10-12 minutes.
8. Serve hot over rice or noodles.

10. Korean Kimchi Curry Stew

Spicy Korean kimchi curry stew made with kimchi and vegetables.

Ingredients

• 2 cups kimchi, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1 can coconut milk
• 2 cups vegetable broth
• 1/4 cup chopped green onions
• Salt and pepper, to taste

Instructions

1. Heat oil in a large pot over medium heat.
2. Add the onion, garlic, and ginger and cook until the onion is translucent.
3. Stir in the curry powder, cumin, turmeric, and cayenne pepper and cook for 1 minute.
4. Add the chopped kimchi and cook for 2 minutes.
5. Pour in the coconut milk and vegetable broth, and bring to a simmer.
6. Reduce the heat to low and let it cook for 15 minutes.
7. Season with salt and pepper to taste.
8. Garnish with green onions and serve hot.

11. Nepalese Vegetable Momos Curry

Nepalese Vegetable Momos Curry is a popular dish with steamed momos in a flavorful curry sauce.

Ingredients

• 1 package of momos
• 2 medium onions
• 2 cloves of garlic
• 1 medium ginger
• 1 can of diced tomatoes
• 1 cup of vegetable broth
• 1 tablespoon of curry powder
• 1 teaspoon of turmeric
• 1/2 teaspoon of cumin
• Salt and pepper to taste
• 2 tablespoons of oil
• Fresh cilantro for garnish

Instructions

1. Heat oil in a large pan over medium heat and sauté the onions, garlic, and ginger until the onions are translucent.
2. Add the curry powder, turmeric, and cumin, and cook for 1-2 minutes until the spices are fragrant.
3. Add the diced tomatoes and vegetable broth, and stir well to combine.
4. Bring the mixture to a simmer and let cook for 10-15 minutes until the sauce has thickened.
5. Steam the momos according to the package instructions.
6. Add the steamed momos to the curry sauce and let cook for an additional 2-3 minutes.
7. Season the curry with salt and pepper to taste.
8. Garnish with fresh cilantro and serve hot.

12. Vietnamese Cauliflower And Potato Curry

Creamy Vietnamese curry with cauliflower and potato.

Ingredients

• 2 medium potatoes
• 1 head of cauliflower
• 2 tablespoons curry powder
• 1 onion
• 2 cloves garlic
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 1 can coconut milk
• Salt and pepper

Instructions

1. Peel and dice the potatoes into large chunks.
2. Rinse the cauliflower and break it into florets.
3. Heat olive oil in a large pan over medium heat.
4. Add the diced onion and cook until it's translucent.
5. Add the minced garlic and cook for 1 minute.
6. Add the curry powder and cook for 1 minute, stirring constantly.
7. Add the fish sauce, soy sauce, potatoes, and cauliflower to the pan.
8. Pour in the coconut milk and bring the mixture to a simmer.
9. Reduce the heat to low and cook for 20-25 minutes, or until the potatoes are tender.
10. Season with salt and pepper to taste.
11. Serve hot over rice or noodles.

13. Thai Green Curry With Tofu And Vegetables

Thai Green Curry With Tofu And Vegetables is a spicy and savory dish.

Ingredients

• 1 cup firm tofu
• 2 cups mixed vegetables
• 2 tablespoons vegetable oil
• 4 cloves garlic
• 1 tablespoon grated ginger
• 2 tablespoons Thai green curry paste
• 2 cups coconut milk
• 1 cup vegetable broth
• 1 teaspoon soy sauce
• 1 teaspoon sugar
• Salt and pepper
• Fresh basil leaves

Instructions

1. Cut the tofu into small pieces and set aside.
2. Heat the oil in a large pan over medium heat and sauté the garlic and ginger until fragrant.
3. Add the Thai green curry paste and cook for 1 minute, stirring constantly.
4. Add the mixed vegetables and cook until they start to soften.
5. Add the tofu, coconut milk, vegetable broth, soy sauce, and sugar, and stir well.
6. Bring the mixture to a simmer and cook until the vegetables are tender.
7. Season with salt and pepper to taste.
8. Garnish with fresh basil leaves and serve hot.

14. Indian Palak Paneer Curry Recipe

Indian Palak Paneer Curry is a rich, creamy spinach curry with paneer and spices.

Ingredients

• 250g paneer
• 2 cups spinach puree
• 1 onion
• 2 cloves garlic
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• Salt to taste
• 2 tablespoons butter
• 2 tablespoons cream

Instructions

1. Heat butter in a pan over medium heat and sauté the onion until softened.
2. Add garlic and sauté for another minute.
3. Add garam masala, cumin powder, and turmeric powder, and stir for 1 minute.
4. Add spinach puree and stir well.
5. Add paneer and stir gently to combine.
6. Reduce heat to low and simmer for 5 minutes.
7. Stir in cream and season with salt to taste.
8. Serve hot with rice or naan.

15. Bangladeshi Mixed Vegetable Curry

A flavorful Bangladeshi Mixed Vegetable Curry with a blend of spices and vegetables.

Ingredients

• 2 medium onions
• 2 cloves garlic
• 1 medium ginger
• 1 large tomato
• 1 large potato
• 1 large carrot
• 1 large zucchini
• 1 cup mixed vegetables
• 2 teaspoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil
• 2 cups water
• Fresh cilantro for garnish

Instructions

1. Heat oil in a large pan over medium heat and sauté onions until they are lightly browned.
2. Add garlic, ginger, and tomato, and cook until the tomato is soft.
3. Add potato, carrot, and zucchini, and cook for 5 minutes.
4. Add mixed vegetables, curry powder, turmeric, cumin, cayenne pepper, salt, and black pepper, and stir well.
5. Add water to the pan and bring to a boil.
6. Reduce heat to low and simmer, covered, until the vegetables are tender.
7. Garnish with cilantro and serve over rice or with naan.

16. Japanese Pumpkin And Soy Curry

Delicious Japanese pumpkin and soy curry with a sweet and savory flavor.

Ingredients

• 1 medium Japanese pumpkin
• 1/2 cup soy milk
• 2 tablespoons curry powder
• 1 onion
• 2 cloves garlic
• 1 cup soy protein or tofu
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 2 tablespoons vegetable oil

Instructions

1. Heat oil in a large pan over medium heat and sauté the onion until softened.
2. Add garlic and cook for another minute, until fragrant.
3. Add the pumpkin and cook for 5 minutes, until it starts to soften.
4. Add the curry powder and cumin, and stir for 1 minute.
5. Add the soy protein or tofu, and stir to combine.
6. Pour in the soy milk, and bring the mixture to a simmer.
7. Reduce heat to low and let cook for 15-20 minutes, until the pumpkin is tender.
8. Season with salt and pepper to taste, and serve hot.

17. Southeast Asian Vegetable Curry Soup

Southeast Asian Vegetable Curry Soup is a flavorful and nutritious dish filled with various vegetables and spices.

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry paste
• 2 cups mixed vegetables
• 2 cups vegetable broth
• 1 can coconut milk
• 1 teaspoon turmeric
• Salt and pepper, to taste
• Fresh cilantro, chopped

Instructions

1. Heat oil in a large pot over medium heat and sauté the onion until softened.
2. Add garlic and ginger and cook for 1 minute, stirring constantly.
3. Add curry paste and cook for 1-2 minutes, until fragrant.
4. Add mixed vegetables, vegetable broth, and turmeric, and bring to a boil.
5. Reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
6. Stir in coconut milk and season with salt and pepper to taste.
7. Serve hot, garnished with chopped cilantro.

18. Indian Saag Aloo Curry Recipe

Delicious Indian Saag Aloo Curry made with spinach and potatoes in a creamy sauce.

Ingredients

• 2 medium potatoes
• 2 cups fresh spinach
• 1 onion
• 2 cloves garlic
• 1 inch ginger
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup vegetable broth
• 1/2 cup heavy cream

Instructions

1. Peel and dice the potatoes into small cubes and set aside.
2. Chop the onion, garlic, and ginger, and sauté in oil until the onion is translucent.
3. Add cumin seeds, coriander powder, turmeric, red chili powder, and garam masala, and cook for 1 minute.
4. Add the chopped spinach and cook until wilted.
5. Add the potatoes, salt, and vegetable broth, and bring to a boil.
6. Reduce heat and simmer for 15 minutes or until the potatoes are tender.
7. Mix the flour and butter to make a paste, and stir into the curry.
8. Add the heavy cream and stir well.
9. Simmer for an additional 5 minutes or until the sauce thickens.
10. Serve hot over rice or with naan.

19. Middle Eastern Chickpea And Spinach Curry

Middle Eastern Chickpea And Spinach Curry is a flavorful and healthy dish.

Ingredients

• 1 can chickpeas
• 2 cups fresh spinach
• 1 onion
• 2 cloves garlic
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• Salt and pepper
• 1 can diced tomatoes

Instructions

1. Heat olive oil in a large pan over medium heat.
2. Add the onion and garlic and cook until the onion is translucent.
3. Stir in cumin, curry powder, and turmeric, and cook for 1 minute.
4. Add the chickpeas, diced tomatoes, and spinach to the pan.
5. Season with salt and pepper to taste.
6. Reduce heat to low and simmer for 20 minutes.
7. Serve hot over rice or with naan bread.

20. Tibetan Vegetable And Mushroom Curry

Tibetan Vegetable And Mushroom Curry is a flavorful and aromatic dish.

Ingredients

• 2 medium onions
• 3 cloves garlic
• 1 medium ginger
• 2 medium tomatoes
• 1 cup mixed vegetables
• 1 cup mushrooms
• 1 teaspoon curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil
• 2 cups water
• Fresh cilantro for garnish

Instructions

1. Heat oil in a large pan over medium heat and sauté onions until translucent.
2. Add garlic, ginger, and cook for 1 minute, stirring constantly.
3. Add mixed vegetables, mushrooms, and cook for 5 minutes, stirring occasionally.
4. Add curry powder, turmeric, cumin, salt, and pepper, and cook for 1 minute.
5. Add tomatoes and cook until they are soft and mushy.
6. Add water and bring the mixture to a boil.
7. Reduce heat to low and simmer for 15-20 minutes or until the vegetables are tender.
8. Garnish with cilantro and serve hot.

21. African Sweet Potato And Peanut Curry

African Sweet Potato And Peanut Curry is a flavorful and nutritious dish.

Ingredients

• 2 large sweet potatoes
• 1 onion
• 2 cloves of garlic
• 1 cup of peanut butter
• 1 can of diced tomatoes
• 1 cup of vegetable broth
• 1 tablespoon of curry powder
• 1 teaspoon of cumin
• Salt and pepper to taste
• 2 tablespoons of olive oil
• Fresh cilantro for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel and dice the sweet potatoes into large chunks.
3. In a large bowl, toss the sweet potatoes with 1 tablespoon of olive oil and season with salt and pepper.
4. Spread the sweet potatoes on a baking sheet and roast for 20-25 minutes, or until tender.
5. In a large pan, heat the remaining 1 tablespoon of olive oil over medium heat.
6. Add the onion and cook until softened, about 5 minutes.
7. Add the garlic and cook for an additional 1 minute.
8. Stir in the curry powder and cumin, cooking for 1 minute.
9. Add the peanut butter, diced tomatoes, and vegetable broth, stirring to combine.
10. Bring the mixture to a simmer and let cook for 10-15 minutes, or until the sauce has thickened.
11. Add the roasted sweet potatoes to the curry sauce and stir to combine.
12. Season with salt and pepper to taste, then garnish with fresh cilantro.
13. Serve hot over rice or with naan bread.

Conclusion

You'll explore, you'll discover, and you'll delight in these 21 vegetarian curry recipes. You'll savor Indian, Thai, and Japanese flavors, you'll enjoy African and Middle Eastern twists, and you'll appreciate the diversity of global cuisine, all while indulging in delicious, plant-based curries that cater to your unique tastes and dietary preferences.