Why You’ll Love This Recipe

I love how this one-pan curry brings together creamy coconut milk, fragrant spices, and colorful vegetables into a rich, comforting dish—all with minimal cleanup. It’s perfectly spiced, naturally plant-based, and packed with fiber and protein from chickpeas. Whether I’m cooking for a cozy dinner or prepping meals for the week, this dish is always satisfying, flavorful, and so easy to make.

Easy One‑Pan Curry Vegetarian Dinner

Ingredients

(Hint: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1-inch piece fresh ginger, grated
1 red bell pepper, sliced
1 zucchini, chopped
1 cup cauliflower florets
1 cup cooked chickpeas, drained and rinsed
1 can (14 oz/400 ml) coconut milk
2 tablespoons curry powder
1 teaspoon ground turmeric
½ teaspoon ground cumin
¼ teaspoon chili flakes (optional, for heat)
Salt and black pepper, to taste
1 tablespoon fresh lemon juice
Optional garnish: fresh cilantro and lime wedges

Directions

I heat olive oil in a large skillet over medium heat. I add the onion and sauté for about 3–4 minutes until softened.
I stir in the garlic and ginger and cook for another minute until fragrant.
I add the red bell pepper, zucchini, and cauliflower, then sauté for 5–6 minutes until they begin to soften.
I mix in the chickpeas, curry powder, turmeric, cumin, and chili flakes. I toast the spices for 1–2 minutes to enhance their flavors.
I pour in the coconut milk and season with salt and pepper. I bring the mixture to a gentle simmer, then reduce the heat and let it cook for 8–10 minutes until the vegetables are tender and the sauce has thickened.
I stir in the fresh lemon juice to brighten the flavors and adjust the seasoning as needed.
I remove it from the heat and serve garnished with fresh cilantro and lime wedges. It pairs beautifully with rice or naan, or I portion it into containers for meal prep.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

Add greens: I stir in a handful of baby spinach or kale during the last few minutes of cooking.
Make it spicy: I use extra chili flakes or add a spoon of red curry paste for more heat.
Swap the chickpeas: I sometimes use lentils or white beans for a change in texture and flavor.
Use different veggies: I sub in mushrooms, sweet potato, or green beans depending on what I have on hand.

Storage/Reheating

Storage: I store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: This curry freezes well. I let it cool completely, then freeze in portions for up to 2 months.
Reheating: I reheat in the microwave or on the stovetop, adding a splash of water or coconut milk if it needs loosening.

FAQs

Can I use light coconut milk?

Yes, I can use light coconut milk for a lower-fat version, though the sauce will be slightly less creamy.

What if I don’t have curry powder?

I mix 1 tsp turmeric, 1 tsp cumin, and ½ tsp each of coriander and paprika to substitute.

Is this curry vegan?

Yes, this recipe is naturally vegan and dairy-free—perfect for plant-based meals.

Can I add protein?

Chickpeas already provide protein, but I sometimes add tofu cubes or tempeh for a boost.

What’s the best side dish for this curry?

I love serving it with basmati rice, quinoa, or warm naan bread to soak up the sauce.

Conclusion

I find this easy one-pan vegetarian curry to be a weeknight essential—rich, hearty, and full of warming spices. It’s versatile, healthy, and comes together with minimal effort, making it ideal for both casual dinners and intentional meal prepping. Whether I keep it simple or load it up with extras, it always hits the spot.