73 vegetable curry recipes

Light cream of veggie soup with broccoli, carrots, cauliflower, and potatoes, partially pureed with evaporated skim milk and a hint of curry powder. Creamy without the cream.

Honey-glazed carrots and parsnips simmered in butter and chicken stock, then oven-roasted with a honey-lemon-curry glaze. Make-ahead friendly holiday side dish.

Honey glazed carrots and parsnips with curry powder, lemon juice, and butter, finished in the oven for a caramelized coating. Make-ahead friendly for holiday meals.

Simple Indian potato curry with mango, coconut oil, and curry powder. Tender spiced potatoes in a fragrant sauce, vegetarian and naturally vegan.

Although I have not tried it, I assume any firm winter squash could be substituted for the pumpkin

Punjabi besan kofta curry with crispy chickpea flour dumplings stuffed with dried plums, simmered in a rich tomato-onion gravy with garam masala and ghee. A show-stopping vegetarian main dish from North Indian kitchens.

Kaha buth is Sri Lanka's golden yellow rice cooked in coconut milk with cardamom, cloves, lemongrass, and curry leaves. Fragrant, buttery, and the centerpiece of any rice-and-curry feast.

Simple Indian dry curry with cabbage, carrots, and onions spiced with mustard seeds, cumin, turmeric, and cinnamon. Vegetarian, budget-friendly, and ready in 45 minutes.

Ethiopian-inspired vegetarian stew layered with curry-spiced cabbage, tender potatoes, and cauliflower in a buttery onion base. Healthy comfort food ready in under an hour.

High-fiber winter garden salad: shredded cabbage, carrots, broccoli, raisins, and sunflower seeds tossed in a curried yogurt and chutney dressing. Crunchy, sweet, lightly spiced.

Curried parsnip fritters pan-fried in butter until golden brown. Boiled parsnips pureed with eggs, flour, and curry powder, then served with rice and gravy. A parsnip-hater's conversion recipe.

Creamy and tangy coconut milk, Thai red curry paste and coconut milk make this delicious stir fry that has chunks of flavorful chickens and veggies. A quick yet tasty week day dinner.

Homemade orange curry pasta dough made with frozen orange juice concentrate and curry powder. An eggless, vegan pasta with warm spice and citrus flavor baked right into the noodles.

Curried cheese spread with farmer's cheese, yogurt, chopped apples, carrots, pecans, and currants. A crunchy, sweet-savory appetizer for crackers or pita.

Pol mallum is a Sri Lankan coconut sambol made with grated coconut, tomatoes, onion, and curry leaves simmered with fenugreek and cinnamon. Finished with lime juice for a bright, zesty kick.

Sambaar is a South Indian vegetable and split pea stew spiced with cumin, coriander, turmeric, and dried chili. Loaded with cauliflower, carrots, eggplant, and cabbage.