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    Home » Recipes » Vegan Recipes

    Golden Curry Recipe With Vegetables

    Published: Jun 7, 2018 · Updated: Apr 13, 2022 · by Nicole · This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Golden Curry Recipe With Vegetables
    Golden Curry Recipe With Vegetables
    Golden Curry Recipe With Vegetables
    Golden Curry Recipe With Vegetables
    Golden Curry Recipe With Vegetables

    Healthy and delicious go hand-in-hand with this Golden Curry Recipe. This vegan curry goes great with a steamy side of rice or warm naan. Plus, it's completely vegetarian, vegan, and gluten-free.

    Golden Curry Recipe With Vegetables

    This Golden Curry Recipe with Vegetables is my favorite winter comfort food, and I've been meaning to share it with you for a while since it appears on our dinner menu once a week.

    As much as I like trying new and interesting dishes on a regular basis, when I find a favorite I become a bit obsessed and cook it over and over again.

    Especially since in the depths of winter this curry's golden color reminds me of the summer sunshine I'm missing. And in the summer, it matches the sun I love.

    Packed full of vegetables, hidden beneath a golden blanket, it's warming and nutritious.

    It's also versatile. You can use whatever vegetables you have on hand for this easy vegan dinner. I like to use a mixture — for a bit of color variety — so it almost looks like a golden rainbow.

    For more vegan recipe ideas be sure to grab a free copy of the Ultimate Vegan Toolkit. It's packed with my favorite plant based recipes, cheat sheets, shopping guides, and more.

    Preparing Your Golden Curry Recipe

    First we'll start by making the curry paste. You could do this the traditional way with some type of stone molcajete bowl (a small Mexican stone bowl and grinder) or you could use a food processor.

    If you want to do things the easier way and get this delicious golden curry recipe in your belly faster, then I'd definitely recommend using a food processor. Although it is a lot of fun to grind your own curry paste!

    Once you process all the ingredients for the curry paste, get your saucepan ready. Get a large saucepan — large enough to hold the curry paste plus all the rest of the ingredients — and put it on the stove over medium heat.

    Add the olive oil to the pan, add the curry paste, and cook it for five minutes.

    At that point, you'll add your chopped onion, potatoes, mushrooms, and carrots (that you chopped beforehand at some point, right?) and mix them into the curry paste.

    Then you'll add the coconut milk and reduce the heat to medium so the flavors can simmer for 20 minutes. Make sure the potatoes are tender before this next step.

    Then you'll add the capsicum and simmer your vegan curry for five more minutes.

    Then at last you'll add the green beans and spinach and cook everything until the spinach wilts.

    I also like to throw in a tin of chickpeas now and again for some added protein- so many vegan or vegetarian options!

    Golden Curry Recipe With Vegetables

    Serving Your Golden Curry Recipe

    For a truly Indian food experience, eat your curry with some basmati rice and warm naan or pappadam.

    The fun thing about naan is there is so much you can do with it. You can melt butter over it and add garlic, or rosemary, or even add a bit of cheese. Get creative with it!

    And as with all curries, this golden curry recipe makes for wonderful leftovers.

    If you're not a fan of naan, then you can try a flatbread recipe.

    Another tasty idea: pizza. Make a pizza crust from scratch and put dollops of your leftover vegan curry onto the pizza. Your family and guests will wonder how you got such an idea for a gourmet-tasting and gourmet-looking pizza.

    And you don't even have to tell them that it's made from your leftovers!

    If you love curry as much as I do, check out some of my other curry recipes as well! My vegan chickpea curry with coconut broth is the best romanesco recipe I've had. And my vegan butternut squash curry is always a crowd pleaser!

    And be sure to snag a copy of all my reader-favorite vegan recipes here!

    Golden Curry Recipe With Vegetables

    Golden Curry Recipe With Vegetable

    Healthy and delicious go hand-in-hand with this Golden Curry Recipe. This vegan curry goes great with a steamy side of rice or warm naan.
    4.50 from 10 votes
    Print Pin Save Saved!
    Course: Main Course
    Cuisine: Indian, vegan, vegetarian
    Keyword: easiest curry recipe, golden curry recipe, how to make curry, how to make indian curry, vegan curry
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Calories: 294kcal
    Author: Delicious Everyday
    6

    Ingredients

    • CURRY PASTE:
    • 2 tsp coriander seeds
    • 2 tsp cumin seeds
    • 6 cloves garlic peeled
    • 1 onion peeled and roughly chopped
    • 2 tbsp ginger peeled and roughly chopped
    • 2 red chili peppers tops removed and deseeded
    • 1 tbsp ground turmeric
    • 2 tsp salt
    • 2 tsp sugar
    • CURRY:
    • 1 ½ tbsp olive oil
    • 1 large onion peeled and roughly chopped
    • 3 potatoes peeled and cubed
    • 4 carrots peeled and roughly chopped
    • 1 ½ cups mushrooms trimmed and quartered
    • 13 oz coconut milk
    • 1 red chili pepper deseeded and roughly chopped
    • 24 green beans trimmed and cut into thirds
    • 2 cups baby spinach leaves
    • FOR SERVING:
    • steamed rice or pappadams

    Instructions

    • Begin by making the curry paste. Place all of the ingredients into a food processor and process until well combined.
    • Place a large saucepan over a medium heat and add the olive oil and cook the curry paste for 5 minutes, until aromatic. 
    • Add the chopped onion, potatoes, mushrooms and carrots. Coat in the curry paste before adding the coconut milk. 
    • Reduce the heat to a medium low and simmer for 20 minutes, or until the potato is tender. Add the chili pepper and simmer for further 5 minutes.
    • Finally add the green beans and spinach leaves and cook for a few minutes so that the spinach wilts. 
    • Serve with steamed rice and pappadams.

    Notes

    Feel free to use whatever vegetables you desire. Also try adding chickpeas once the potato is tender.
    For a gluten-free option, serve with riced cauliflower instead of traditional rice.

    Nutrition (Estimated)

    Calories: 294kcalCarbohydrates: 32gProtein: 7gFat: 17gSaturated Fat: 12gSodium: 838mgPotassium: 1115mgFiber: 7gSugar: 8gVitamin A: 9205IUVitamin C: 86.5mgCalcium: 104mgIron: 7.6mg
    Shop our Cookbooks!Check out our collection of vegetarian and vegan cookbooks for more tasty meatless recipe ideas.

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    Reader Interactions

    Comments

    1. Cristina Florentina says

      May 16, 2019 at 5:18 am

      Hey, Thanks for sharing this delicious recipe here.
      I will definitely try this at home. Very delicious.

      Reply
    2. Marcela says

      June 22, 2018 at 8:52 am

      Mouth-watering! Can't wait to try it! Thanks for sharing the recipe!! 🙂

      Reply
      • Nicole says

        June 22, 2018 at 11:52 am

        Thanks - hope you give it a try!

        Reply
    3. Ange says

      December 17, 2012 at 11:35 pm

      I made this tonight -- absolutely delicious! Rave reviews from this household. I used only two carrots but added a sweet potato, and substituted the mushrooms for vegetarian mock chicken. Rice and roti bread on the side -- yum!

      Reply
      • Nicole says

        December 21, 2012 at 2:19 pm

        I'm so glad you enjoyed it Ange. The sweet potato addition is a great idea. Thank you for taking the time to leave feedback. Have a wonderful Christmas 😀

        Reply
    4. Jen @ Savory Simple says

      July 16, 2012 at 9:52 am

      This looks so wonderful! I love the photos.

      Reply
      • Nicole says

        July 16, 2012 at 2:21 pm

        Awww thanks Jen 😀

        Reply
    5. Emma @CakeMistress says

      July 15, 2012 at 5:53 pm

      I've been dreaming of a good yellow curry since I had one at ChinChin. Consider this bookmarked 🙂

      Reply
      • Nicole says

        July 16, 2012 at 2:20 pm

        I hope you enjoy it Emma 😀

        Reply
    6. beti says

      July 16, 2012 at 7:01 am

      I love how bright it looks!

      Reply
    7. Amee says

      July 16, 2012 at 1:56 am

      This just looks so delicious!! I am amazed every time I visit.

      Reply
    8. Simone says

      July 16, 2012 at 1:52 am

      I should really not be looking at foodblogs shortly before dinner as my stomach is growling now from looking at that delicious curry!

      Reply
    9. Sanjeeta kk says

      July 15, 2012 at 5:23 pm

      My kind of comfort food, love curries with chappatis and rice. This looks delicious.

      Reply
    10. Val @ Tips on Healthy Living says

      July 14, 2012 at 7:18 am

      I love that you make your own curry paste. Bravo! The color is gorgeous. Lately I've been using coconut oil in dishes like this and I really recommend trying it out in your next curry.

      Reply
      • Nicole says

        July 16, 2012 at 2:24 pm

        Thanks Val 😀 I've not tried coconut oil yet, but thanks for the suggestion, I will give it a try. 🙂

        Reply
    11. Jenny says

      July 13, 2012 at 9:39 pm

      This looks beautiful! I'm enjoying/suffering through intense summer heat and humidity right now, but I think it's always the season for curry!

      Reply
      • Nicole says

        July 16, 2012 at 2:22 pm

        I think you're right Jenny, it's always the season for curry 😀

        Reply
    12. thelittleloaf says

      July 13, 2012 at 4:20 pm

      I should be reading this and thinking it's totally unsuitable because it's summer in the UK...but actually it's been so cold and grey and rainy lately that some golden vegetable curry is exactly what I need to inject some warmth and sunshine into my life! Looks lovely.

      Reply
    13. Kankana says

      July 13, 2012 at 3:47 pm

      I didn't know you like to eat curries. This sounds very much like an Indian dish and I see you like pappadam on the side!

      Reply
      • Nicole says

        July 16, 2012 at 2:17 pm

        I adore curries 😀 I'd eat them all the time if I could, as far as the pappadums go, they are a necessity as far as I'm concerned 😀

        Reply
    14. Claire @ Claire K Creations says

      July 13, 2012 at 1:45 pm

      I think curry is almost better the next day as leftovers. That extra time in the fridge does something amazing to the flavours!

      This looks like the perfect winter warmer. I'm the same with recipes. When I find a good thing I make over and over!

      Reply
    15. Maureen @ Orgasmic Chef says

      July 13, 2012 at 1:41 pm

      5 stars
      I think I could eat this every week too. It looks wonderful.

      Reply
    16. Nami | Just One Cookbook says

      July 13, 2012 at 12:02 pm

      5 stars
      I was just talking to my son how much I want to eat curry right after we were done with dinner. I haven't made one for a while and now I see your delicious pictures... drool. I just ate dinner but I can easily eat your bowl of curry and rice HAPPILY. Love this recipe! 😀

      Reply
    17. jen @ giftboxology says

      July 13, 2012 at 11:43 am

      that looks amazing and i have little doubt that it tastes amazing.
      i am definitely going to make, i absolutely adore curries, i love the rice and all the accompaniments - yogurt, paddadums, chutney, lemons, etc.

      Reply
    18. Carole says

      July 13, 2012 at 10:17 am

      Oh, that looks and sounds divine. I love curry, so will try this one soon.

      Reply
    19. Kathryn says

      July 12, 2012 at 10:08 pm

      This sounds like a perfect bowl of super tasty comfort food!

      Reply
    20. JJ @ 84thand3rd says

      July 12, 2012 at 8:57 pm

      Sounds like the perfect meal to add to our winter menu!

      Reply
    21. Thanh @ eat, little bird says

      July 12, 2012 at 6:05 pm

      I love making curries also, especially making the paste from scratch as it beats anything that you can buy in a jar. This looks so lovely and golden, and I love how you have served it with pappadums - my favourite!

      Reply
      • Nicole says

        July 16, 2012 at 12:23 pm

        Pappadums are a necessary with any good curry as far as I am concerned 😀

        Reply
    22. Kyrstie @ A Fresh Legacy says

      July 12, 2012 at 4:10 pm

      I love a curry in this weather too Jennifer. Especially one with lots of vegetables. Your recipe sounds lovely and easy to make.

      Reply
      • Nicole says

        July 16, 2012 at 2:22 pm

        Thanks Kyrstie 😀

        Reply
    23. Rosa says

      July 12, 2012 at 3:28 pm

      Scrumptious looking! Vegetable curries are always enjoyable. What a beautiful color.

      Cheers,

      Rosa

      Reply
    24. Laura (Tutti Dolci) says

      July 12, 2012 at 3:03 pm

      Yellow curry is my absolute favorite, this looks scrumptious!

      Reply

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    Nicole - Vegetarian Food Blogger

    Nicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

    the one pot vegan cookbook, by nicole malik
    5 day vegetarian challenge

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