10 Vegan Curries to Make on Repeat That Hit Every Craving

You know that magical dinner that’s cozy, vibrant, and ridiculously flavorful—without being fussy? That’s a good curry. These 10 vegan curries are bold, weeknight-friendly, and seriously satisfying. They’re pantry-smart, globally inspired, and perfect for meal prep. Plus, they’ll make your kitchen smell like the best restaurant in town.

I’ve packed each recipe with straightforward steps, flexible swaps, and flavor-building tricks. Whether you’re craving something creamy, smoky, spicy, or comfortingly mild, there’s a pot here with your name on it. Grab a big spoon. Let’s simmer.

1. Creamy Coconut Chickpea Curry That Practically Cooks Itself

This is the cozy classic: rich, gently spiced, and silky from coconut milk. It’s budget-friendly, ultra-filling, and ready in under 30 minutes. Perfect for beginners, meal prep lovers, or “I need dinner now” weeknights.

Ingredients:

• 1 tbsp neutral oil (or 2 tbsp water for sautéing)
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 tbsp mild curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp red pepper flakes (optional)
• 1 can (14 oz) diced tomatoes
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (14 oz) full-fat coconut milk
• 1 tsp sugar or maple syrup
• 1 tsp kosher salt, plus more to taste
• Juice of 1/2 lime
• Fresh cilantro, chopped (for serving)
• Cooked basmati rice or naan, for serving

Instructions:

1. Warm the oil in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Stir in garlic and ginger; cook 1 minute until fragrant.
2. Sprinkle in curry powder, cumin, turmeric, and red pepper flakes. Toast 30 seconds to bloom the spices.
3. Pour in diced tomatoes and simmer 3 minutes to reduce slightly.
4. Add chickpeas and coconut milk. Stir in sugar and salt. Simmer gently for 10–12 minutes, stirring occasionally, until thickened and glossy.
5. Finish with lime juice. Adjust salt and spice to taste.

Serve with fluffy rice and a shower of cilantro. Want more veg? Stir in a handful of spinach at the end, or add diced sweet potato with the tomatoes and simmer until tender. Leftovers thicken and taste even better the next day—trust me.

2. Fire-Roasted Tomato Lentil Curry With Smoky Depth

Earthy red lentils meet smoky fire-roasted tomatoes for a bold, spoon-coating curry that’s fast and hearty. It’s protein-packed, budget-friendly, and perfect for chilly nights. The texture is luscious without any cream.

Ingredients:

• 1 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1-inch ginger, grated
• 1 tbsp garam masala
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1/2 tsp cayenne (optional)
• 1 can (14 oz) fire-roasted crushed tomatoes
• 1 cup red lentils, rinsed
• 3 cups vegetable broth
• 1 tsp kosher salt
• 1 tbsp lemon juice
• Fresh cilantro, for garnish

Instructions:

1. Heat oil in a pot over medium heat. Sauté onion 5–7 minutes until soft and lightly golden. Add garlic and ginger; cook 1 minute.
2. Stir in garam masala, smoked paprika, coriander, and cayenne. Toast 30 seconds.
3. Add tomatoes, lentils, and broth. Bring to a boil, then reduce heat to a lively simmer.
4. Cook uncovered for 18–22 minutes, stirring occasionally, until lentils are tender and curry is thick. Add salt.
5. Finish with lemon juice. Adjust seasoning as needed.

Serve with warm roti or spooned over rice. For extra creaminess, swirl in a spoonful of coconut yogurt before serving. Leftovers make a mean stuffed baked potato lunch.

3. Golden Thai-Inspired Massaman Veggie Curry (Peanut Bliss)

Massaman is all about warm spices and peanutty richness. This version packs tender potatoes, carrots, and green beans in a creamy coconut sauce that hits sweet, salty, tangy, and just a bit spicy. It’s takeout-level comforting, no delivery fees required.

Ingredients:

• 1 tbsp coconut oil
• 1 small onion, sliced
• 2 tbsp Massaman curry paste (ensure vegan)
• 2 cups baby potatoes, halved
• 2 medium carrots, sliced on the bias
• 1 red bell pepper, sliced
• 1 cup green beans, trimmed
• 1 can (14 oz) full-fat coconut milk
• 1 cup vegetable broth
• 2 tbsp creamy peanut butter
• 1 tbsp soy sauce or tamari
• 1 tbsp coconut sugar or brown sugar
• 1 tbsp lime juice
• 1/3 cup roasted peanuts, roughly chopped
• Fresh basil or cilantro, for garnish

Instructions:

1. Melt coconut oil in a deep skillet over medium heat. Add onion and sauté 3–4 minutes until soft.
2. Stir in curry paste and toast 1 minute until fragrant.
3. Add potatoes, carrots, coconut milk, and broth. Bring to a simmer and cook 10 minutes.
4. Whisk in peanut butter, soy sauce, and sugar. Add bell pepper and green beans. Simmer another 6–8 minutes until potatoes are tender.
5. Finish with lime juice. Adjust salt and sweetness to taste.

Top with chopped peanuts and herbs. Great with jasmine rice. Swap peanuts for almond butter and cashews if needed, and add tofu cubes when you add the peppers for extra protein. Seriously good meal prep.

4. Butternut Squash Korma With Cashew Cream Velvet

Think gentle, luxurious, and aromatic. This korma leans on roasted squash and cashews to create a sauce that’s silky without dairy. It’s a crowd-pleaser for spice-shy friends and a dream with pillowy naan.

Ingredients:

• 3 cups butternut squash, peeled and cubed
• 1 tbsp olive oil
• 1 tsp kosher salt, divided
• 1 tbsp neutral oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1-inch ginger, minced
• 1 tbsp korma curry powder or mild curry powder
• 1/2 tsp ground cardamom
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp turmeric
• 1/3 cup raw cashews (soaked 20 minutes in hot water)
• 1 cup vegetable broth
• 1/2 cup coconut milk
• 1/2 cup frozen peas
• 1 tbsp lemon juice
• Fresh cilantro and toasted slivered almonds, for garnish

Instructions:

1. Heat oven to 425°F (220°C). Toss squash with olive oil and 1/2 tsp salt. Roast 20–25 minutes until tender and caramelized at the edges.
2. Meanwhile, heat neutral oil in a pot over medium. Sauté onion 6–8 minutes until golden. Add garlic and ginger; cook 1 minute.
3. Stir in korma powder, cardamom, cinnamon, cloves, and turmeric. Toast 30 seconds.
4. Drain cashews. Blend cashews with broth until completely smooth. Pour into pot with coconut milk and roasted squash. Simmer 5–7 minutes.
5. Stir in peas, remaining 1/2 tsp salt (or to taste), and lemon juice. Warm through.

Garnish with cilantro and almonds. Serve with basmati or garlic naan. Add baked tofu or chickpeas for extra protein. For a sweeter note, toss in a handful of golden raisins. Velvet city.

5. Spinach and Tofu Saag Curry That Packs Iron and Comfort

This vegan spin on saag is creamy, bright, and deliciously spiced—without the dairy. Silky spinach sauce hugs golden tofu cubes for a nutrient-dense meal that feels like a hug in a bowl.

Ingredients:

• 14 oz firm tofu, pressed and cubed
• 1 tbsp cornstarch
• 1 tbsp avocado oil
• 1 tbsp vegan butter or oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1-inch ginger, grated
• 1 green chili, minced (optional)
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 12 oz fresh spinach (or 10 oz frozen, thawed)
• 1/2 cup coconut milk or unsweetened almond milk
• 1 tsp kosher salt
• 1 tbsp lemon juice

Instructions:

1. Toss tofu cubes with cornstarch. Heat avocado oil in a nonstick skillet over medium-high and pan-fry tofu until golden on all sides, 6–8 minutes. Set aside.
2. In a separate pot, melt vegan butter over medium heat. Sauté onion 5 minutes. Add garlic, ginger, and chili; cook 1 minute.
3. Stir in cumin, coriander, turmeric, and garam masala; toast 30 seconds.
4. Add spinach and 1/4 cup water. Wilt for 2–3 minutes (or cook thawed spinach until heated). Blend the mixture with coconut milk until smooth (immersion blender works great).
5. Return sauce to pot. Add salt, lemon juice, and crispy tofu. Simmer gently 2–3 minutes.

Serve with jeera rice or flatbread. Swap tofu for chickpeas, or add a swirl of coconut yogurt for extra creaminess. A pinch of crushed fenugreek leaves at the end is a pro move if you have them.

6. Sri Lankan Jackfruit Curry With Toasted Spices and Heat

Jackfruit brings tender, meaty texture to this aromatic curry loaded with toasted mustard seeds, curry leaves, and coconut. It’s vibrant and a little fiery—the kind of dish that makes you sit up straight at first bite.

Ingredients:

• 1 tbsp coconut oil
• 1 tsp black mustard seeds
• 10–12 fresh curry leaves (or 2 bay leaves if unavailable)
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1-inch ginger, minced
• 2 green chilies, slit (optional)
• 2 tsp Sri Lankan curry powder (or a mix of coriander, cumin, fennel)
• 1/2 tsp turmeric
• 1/2 tsp chili powder (adjust to taste)
• 2 cans (20 oz each) young green jackfruit in brine, drained and rinsed
• 1 can (14 oz) coconut milk
• 1/2 cup water
• 1 tsp tamarind paste (or 1 tbsp lime juice)
• 1 tsp kosher salt
• Fresh cilantro or mint, for garnish

Instructions:

1. Heat coconut oil in a pot over medium. Add mustard seeds; when they pop, add curry leaves and onion. Cook 5 minutes until soft.
2. Add garlic, ginger, and chilies; cook 1 minute. Stir in curry powder, turmeric, and chili powder; toast 30 seconds.
3. Add jackfruit, coconut milk, and water. Break larger jackfruit pieces slightly with a spoon. Simmer 20–25 minutes until tender and saucy.
4. Stir in tamarind and salt. Simmer 2 minutes more. Adjust heat and tang to taste.

Serve with steamed rice, pol sambol, or warm flatbread. If curry leaves are hard to find, finish with a squeeze of lime and extra fresh herbs. Leftovers make an incredible taco filling—don’t @ me.

7. Sweet Potato and Black Bean Vindaloo With Tangy Kick

Vindaloo is known for bold heat and vinegar’s bright zing. This plant-powered version uses sweet potatoes and black beans to balance the spice with earthy sweetness. It’s high-drama flavor in a weeknight-friendly format.

Ingredients:

• 1 tbsp avocado oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1-inch ginger, minced
• 2 tbsp vindaloo paste (or see note below)
• 2 medium sweet potatoes, peeled and cubed
• 1 can (14 oz) crushed tomatoes
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup vegetable broth
• 2 tbsp apple cider vinegar
• 1 tsp maple syrup
• 1 tsp kosher salt
• Fresh cilantro, for garnish

Instructions:

1. Heat oil in a pot over medium. Cook onion 7–8 minutes until deeply golden. Add garlic and ginger; cook 1 minute.
2. Stir in vindaloo paste; toast 1 minute. Add sweet potatoes, tomatoes, beans, and broth. Bring to a simmer.
3. Cook 15–20 minutes until potatoes are tender and sauce thickens. Add vinegar, maple syrup, and salt. Simmer 2 minutes more.

Serve with rice or fluffy quinoa. No vindaloo paste? Mix 2 tsp paprika, 1 tsp cayenne (less for mild), 1 tsp cumin, 1 tsp coriander, 1/2 tsp cinnamon, 1/2 tsp mustard powder, 1 tbsp vinegar, and a splash of water to make a quick paste. Balance heat with a dollop of coconut yogurt on top.

8. Green Thai Curry With Broccoli, Zucchini, and Fresh Lime

If you love fresh, citrusy-green flavors, this Thai-inspired curry delivers. It’s light yet satisfying, with crisp-tender veggies and a fragrant coconut-lime broth that begs for sips straight from the spoon. Weeknight hero status.

Ingredients:

• 1 tbsp coconut oil
• 2–3 tbsp green curry paste (ensure vegan)
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 cups broccoli florets
• 1 medium zucchini, sliced into half-moons
• 1 cup snap peas
• 1 red bell pepper, sliced
• 1 tbsp soy sauce or tamari
• 1 tsp coconut sugar
• Juice and zest of 1 lime
• Fresh Thai basil or cilantro, for garnish
• Cooked jasmine rice, for serving

Instructions:

1. Heat coconut oil in a large skillet over medium. Add green curry paste and fry 1 minute until fragrant.
2. Pour in coconut milk and broth; bring to a gentle simmer.
3. Add broccoli, zucchini, snap peas, and bell pepper. Simmer 7–9 minutes until vegetables are crisp-tender.
4. Stir in soy sauce, sugar, and lime zest. Remove from heat and add lime juice.

Top with herbs and serve over jasmine rice. Add tofu cubes or edamame for protein. For extra green vibes, blend a handful of spinach with a splash of coconut milk and swirl it in at the end.

9. Punjabi-Style Chana Masala That Rivals Your Favorite Takeout

Tomato-forward, spiced just right, and deeply comforting—this chana masala is a must-know. A touch of amchur (dried mango powder) brings signature tang; if you don’t have it, lemon does the trick. It’s simple, punchy, and perfect any night.

Ingredients:

• 1 tbsp neutral oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch ginger, grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp Kashmiri chili powder or paprika
• 1 can (14 oz) crushed tomatoes
• 2 cans (15 oz each) chickpeas, rinsed and drained
• 1 cup water
• 1 tsp kosher salt
• 1 tsp amchur powder (or 1–2 tbsp lemon juice)
• Fresh cilantro, chopped

Instructions:

1. Heat oil in a pot over medium. Cook onion 8–10 minutes until golden-brown. Add garlic and ginger; cook 1 minute.
2. Add cumin, coriander, garam masala, turmeric, and chili powder; toast 30 seconds.
3. Stir in tomatoes and cook 3–4 minutes until thickened.
4. Add chickpeas, water, and salt. Simmer 15 minutes, mashing a few chickpeas with a spoon to thicken.
5. Finish with amchur (or lemon juice). Adjust salt and heat.

Serve with basmati rice or chapati. A spoonful of vegan yogurt and finely diced red onion on top brings restaurant vibes. For a richer finish, stir in a teaspoon of vegan butter just before serving—tiny luxury.

10. Japanese-Style Kabocha Curry With Silky Roux

Comfort-food alert. This Japanese-style curry is mild, slightly sweet, and ultra-smooth thanks to a quick homemade roux. Kabocha squash and carrots make it cozy; the sauce is so good you’ll spoon it over everything.

Ingredients:

• 1 tbsp neutral oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1-inch ginger, minced
• 2 cups kabocha or butternut squash, peeled and cubed
• 2 carrots, sliced
• 2 cups vegetable broth
• 1 tbsp soy sauce
• 1 tbsp apple or pear grated (for gentle sweetness)
• 1 tsp kosher salt, plus more to taste
• Roux: 2 tbsp vegan butter, 2 tbsp flour, 2 tsp curry powder, 1/2 tsp garam masala, 1/2 tsp turmeric, pinch white pepper
• 1 tsp maple syrup (optional)
• Cooked short-grain rice, for serving
• Thinly sliced scallions, for garnish

Instructions:

1. Heat oil in a pot over medium. Sauté onion 6–8 minutes until soft. Add garlic and ginger; cook 1 minute.
2. Add squash, carrots, broth, soy sauce, grated apple, and salt. Simmer 12–15 minutes until vegetables are tender.
3. Meanwhile, make the roux: melt vegan butter in a small pan over medium-low. Whisk in flour; cook 2–3 minutes, stirring, until blond and nutty. Stir in curry powder, garam masala, turmeric, and white pepper; cook 30 seconds.
4. Whisk the roux into the simmering pot until the sauce thickens and becomes glossy, 2–3 minutes. Add maple syrup if desired and adjust salt.

Serve over rice, topped with scallions. Add cubes of baked tofu or edamame for protein. For a silky sheen, stir in a splash of oat milk at the end—tiny change, huge comfort.

Pro Tips for Curry Success

Want to level up any curry? Toast your spices for 30–60 seconds to unlock fragrance. Layer acidity (lime, lemon, tamarind, or amchur) at the end to brighten. And don’t rush the simmer: those last few minutes meld everything together like magic.

How to Serve and Store

• Best sides: basmati or jasmine rice, quinoa, naan, roti, or cauliflower rice.
• Toppings: fresh herbs, toasted nuts, coconut yogurt, lime wedges, chili oil.
• Storage: most curries keep 4 days in the fridge and freeze like a dream (except ones heavy on tender greens—add those fresh when reheating).

There you go: 10 vegan curries you’ll want on repeat. Pick one for tonight, double it for lunch tomorrow, and start a rotation that keeps dinner exciting. Your kitchen’s about to smell incredible—go make some magic.