20 Minute Indian Curry Recipe

I am all about easy curries for weeknights, like this vegan Indian curry, and this simple but delicious 20-minute curry I am sharing today. It needs very little prep and tastes so, so good.

Why you’ll love this 20-minute curry

Actually takes 20 minutes from scratch! You can put this curry together in less time than it would to order takeout and it’s way healthier than anything you’d get at a restaurant. Delicious. Speaking of restaurants, everyone you feed this to will wonder if you secretly ordered it from a restaurant. Easy. Oh yes. These are the kinds of recipes, like my mushroom spinach curry that I had shared earlier, that make life bearable when time is not on my side. And the few simple spices you will need are likely already in your pantry, even if you only occasionally make Indian food. Versatile. You can use all the haul from your summer garden or from the farmer’s market–or just open a pack of frozen, precut veggies! Nobody’ll be the wiser.

Substitution tips

Use any quick-cooking veggies you have on hand. I used what I had: mushrooms and bell peppers. Zucchini or yellow squash would work great here, as would broccoli or cauliflower or asparagus or green beans. Corn and green peas are good too. The creamy coconut milk really ties in all of the flavors together, and gives this curry a decadent, silky mouth-feel. You can use a cashew cream as a substitute, however. Blitz ¼ cup of raw cashews with a cup of water and add instead of the coconut milk. If you don’t have curry leaves, use cilantro as a substitute. Add them to the recipe at the same time as you would the curry leaves. Open a can of beans or lentils and add it to this recipe for a protein hit. Or add cubed, air-fried tofu.