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vegetable curry

15 Minute Vegetable Curry

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  • Author: Liz Thomson
  • Prep Time: 3 minutes
  • Cook Time: 12 minutes
  • Total Time: 15 minutes
  • Yield: 6 cups 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


This tasty vegetable curry recipe is filled with hearty red lentils and a rainbow of vegetables. It only takes 15 minutes to make this delicious plant-based meal!


Units Scale
  • 1 tablespoon olive oil
  • 1 tablespoon curry powder
  • 1 teaspoon ground ginger
  • 1 teaspoon cumin
  • 1 teaspoon garam masala
  • 16oz frozen mixed vegetables
  • 1 cup red lentils, rinsed
  • 2 cups low-sodium vegetable broth
  • 1 (13.5oz) can coconut milk
  • Lemon wedges for serving (optional)

  • Cilantro or parsley for garnish (optional)


  1. In a large skillet, add the olive oil, curry, cumin, garam masala, and ginger, cooking over low heat for 30 seconds to bloom the spices.
  2. Add the frozen vegetables, lentils, and vegetable broth. Bring to a boil.
  3. Reduce heat to medium and add the coconut milk.
  4. Simmer until the red lentils are cooked, about 10 minutes.
  5. Serve with lemon wedges and fresh cilantro for garnish. Pair with brown rice, if desired.