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Golden Curry Recipe With Vegetables

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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.

vegan golden curry in serving dishes

This Golden Curry Recipe with Vegetables is my favourite 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 too. You can really use whatever vegetables you have on hand. I like to use a mixture — for a bit of color variety — so it almost looks like a golden rainbow.

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! You can even involve the whole family in making various flavors of naan.

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

If you’re not a fan of naan (but why wouldn’t you be — unless of course you’re gluten-intolerant), 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 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!

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.
4.5 from 6 votes
Print Pin Rate
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 1/2 tbsp olive oil
  • 1 large onion peeled and roughly chopped
  • 3 potatoes peeled and cubed
  • 4 carrots peeled and roughly chopped
  • 1 1/2 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

Calories: 294kcal | Carbohydrates: 32g | Protein: 7g | Fat: 17g | Saturated Fat: 12g | Sodium: 838mg | Potassium: 1115mg | Fiber: 7g | Sugar: 8g | Vitamin A: 184.1% | Vitamin C: 104.9% | Calcium: 10.4% | Iron: 42.4%
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Reader Interactions

Comments

  3. 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

    • 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

  11. 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

  12. 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

    • 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. 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


  16. 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. 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

  21. 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

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