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Batch Cooking Quick Vegan Curry

  • Author: Tessa
  • Total Time: 25 mins
  • Yield: 3 quarts - 8 to 12 servings 1x


A low-oil, zero-chopping, delicious curry of vegetables, chickpeas, and your favorite curry powder. The ultimate pantry curry to eat tonight and again for lunches or to stock the freezer.


  • 1 Tbsp coconut or canola oil
  • 1/4 C curry powder
  • 2 inch piece fresh ginger, peeled and finely grated
  • 2 cans (14 oz. each) crushed tomatoes
  • 2 cans (14 oz. each) chickpeas, drained
  • 2 cans full fat coconut milk (14 oz.)
  • 8 to 10 C frozen veggies (such as cauliflower, peas, and carrots; 2 to 3 lb. total)
  • Carbs for serving (rice, naan, potatoes)
  • Toppings such as coconut yogurt, cilantro, scallions, lime, or hot sauce


  1. In a large Dutch oven (at least 4 quarts), heat the oil over medium heat. Add curry powder and ginger, and stir almost constantly for a minute (it will resemble a crumbly dough).
  2. Add tomatoes, chickpeas, and coconut milk, stirring to break up the spice paste. Bring to a simmer and cook for 5 minutes.
  3. Add the frozen veggies and ½ tsp salt and increase heat to return to a rapid simmer. Cover and maintain a gentle simmer, reducing heat if necessary, and cook another 5 to 10 minutes, until veggies are tender and warm. Season to taste with more salt plus black pepper.
  4. Cool slightly, uncovered, before serving with cooked rice or potatoes, plain vegan yogurt, cilantro or scallions, lime wedges, and any other favorite toppings.
  • Prep Time: 5 mins
  • Cook Time: 20 mins