Quick and Easy Vegetarian Curry

This quick and easy vegetarian curry is loaded with chickpeas, spinach, green peas and plenty of warm spices for a bright, beautiful and flavorful dinner!

Quick and Easy Vegetarian Curry

Today I’m sharing with you a new favorite meatless Monday dinner.

My quick and easy vegetarian curry is bright, beautiful, full of flavor and has tons of freshness.

It’s easy enough for a weeknight but also so satisfying.

And it’s perfect for a lightened up meal here in January 👍

My vegetarian curry is made without coconut milk. I’ve had curry with it and I like that too, but this is just my easy go-to with ingredients I always have on hand.

(But if you want to use coconut milk to make this vegan, I’ve got details for you on that in the notes. It’s naturally gluten-free as is.)

And just like my quick chicken curry that this is based on, it’s maybe not traditional and maybe not super authentic, but I’m OK with a few shortcuts that get dinner on the table and still have ALL the great flavor!


  • 2 teaspoons extra-virgin olive oil (or coconut oil)
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons curry powder
  • 1 (14.5 oz.) can diced fire-roasted tomatoes, drained
  • 3/4 cup plain Greek yogurt (I use nonfat)
  • 1/2 cup milk of choice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper (optional)
  • 1 (15 oz.) can chickpeas, rinsed and drained
  • 2 cups fresh baby spinach
  • 1 cup green peas (thawed, if frozen)


  1. Heat olive oil in a large skillet over medium heat.
  2. Add onion and sauté for 4-5 minutes, until softened. Add garlic and sauté another 30 seconds.
  3. Stir in curry powder, diced tomatoes, Greek yogurt and milk. Season with salt, pepper and cayenne, if using.
  4. Bring to a simmer and cook for 2-3 minutes, until slightly thickened.
  5. Stir in chickpeas, spinach and peas until warmed through and spinach is slightly wilted, 1-2 minutes.
  6. Serve hot with desired toppings

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