Simple Vegan Curries with Pantry Staples

There’s something magical about a steaming bowl of curry — that creamy sauce, the burst of spices, and the comforting aroma that fills your kitchen. Whether it’s a cozy weeknight meal or a meal prep favourite for busy days, curries never disappoint. But what if you could make restaurant-style vegan curries using just your pantry staples?

That’s what this post is all about. You don’t need fancy ingredients or hard-to-find spices. With canned beans, lentils, coconut milk, a few basic spices, and veggies you already have, you can whip up satisfying vegan curries that taste like they’ve simmered for hours — but are ready in under 30 minutes.

From chickpea masala to lentil coconut curry and spicy peanut tofu curry, we’ll walk through flavourful recipes, key ingredients, substitutions, and expert tips to make them your own.

Why Vegan Curries Are the Ultimate Pantry Meal

Curries are naturally flexible. They welcome whatever ingredients you have — and they don’t demand perfection. Here’s why vegan curries are the go-to option when your fridge is running low or you want something nourishing and budget-friendly:

1. Use What You Have

Canned lentils, beans, frozen veggies, or leftover rice — everything works in a curry. You can mix and match proteins and veggies to create endless variations.

2. Balanced Nutrition

Vegan curries are rich in plant protein, fibre, and healthy fats. Using pantry staples like lentils, chickpeas, and coconut milk makes them both hearty and nutritious.

3. Easy to Make Ahead

Most curries taste even better the next day. Store them in the fridge for up to 3 days or freeze in meal-sized portions for future dinners.

4. Full of Flavour

Even with simple ingredients, a blend of basic spices like cumin, turmeric, coriander, and garam masala can transform your meal into something deeply satisfying.

Pantry Staples for Perfect Vegan Curries

Before we dive into recipes, let’s stock your curry-ready pantry. These ingredients are the backbone of all the curries below:

Core Ingredients

• Coconut milk or coconut cream: Adds creaminess and depth.
• Canned tomatoes or tomato paste: For a tangy, rich base.
• Canned chickpeas, lentils, or beans: The protein heart of vegan curries.
• Rice, quinoa, or flatbreads: To soak up all that sauce.
• Onion, garlic, and ginger: The aromatic trio that builds the flavour base.

Essential Spices

Even a small spice collection can yield incredible curries:

• Turmeric: Earthy and golden.
• Cumin: Warm and slightly smoky.
• Coriander powder: Adds citrusy freshness.
• Garam masala: A sweet-spicy finishing blend.
• Chili powder or paprika: For gentle or fiery heat.
• Mustard seeds (optional): Great for South Indian flavours.

Optional Add-Ons

• Nut butters: Peanut or almond butter adds creamy body.
• Soy sauce or tamari: Enhances umami.
• Lime or lemon juice: For acidity and brightness.
• Frozen spinach or peas: Adds colour and freshness.

Recipe 1: One-Pot Chickpea Coconut Curry

Why You’ll Love It

This is your lazy-day lifesaver. Canned chickpeas, creamy coconut milk, and a quick sauté of aromatics come together in under 25 minutes — no chopping marathon required.

Ingredients

• 2 tbsp oil (coconut or olive)
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp grated ginger
• 1 tbsp curry powder
• 1 tsp cumin
• 1 can (400g) chickpeas, drained
• 1 can (400ml) coconut milk
• 1 can diced tomatoes
• ½ tsp salt (adjust to taste)
• Fresh coriander (for garnish)
• Juice of half a lime

Instructions

1. Sauté aromatics: Heat oil in a pan. Add onion and cook until soft. Stir in garlic and ginger for 1 minute.
2. Add spices: Sprinkle curry powder and cumin, toasting for 30 seconds.
3. Add base: Stir in tomatoes, coconut milk, and chickpeas. Simmer for 15–20 minutes until thickened.
4. Finish and serve: Add salt and lime juice. Garnish with coriander and serve with rice or naan.

Quick Tip

If you don’t have coconut milk, mix 1 cup of plant-based milk with 2 tbsp nut butter for a similar texture.

Recipe 2: Lentil and Spinach Curry

Why It Works

This curry is protein-packed and iron-rich. Red lentils cook quickly, absorb spices beautifully, and give a creamy texture without dairy.

Ingredients

• 1 cup red lentils
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tsp salt
• 2 cups vegetable stock or water
• 1 can coconut milk
• 2 cups spinach (fresh or frozen)

Instructions

1. Rinse lentils well.
2. In a pot, sauté onion and garlic in 1 tbsp oil.
3. Add spices, then lentils and stock.
4. Simmer until lentils are soft (about 20 minutes).
5. Stir in coconut milk and spinach; cook until wilted.
6. Adjust salt and serve hot.

Make It a Meal

Pair with brown rice or basmati rice, and sprinkle toasted sesame seeds on top for a crunchy contrast.

Recipe 3: Sweet Potato and Peanut Butter Curry

Why You’ll Crave It

Peanut butter brings richness and nutty depth, while sweet potatoes make it comforting and slightly sweet — perfect for cozy evenings.

Ingredients

• 2 medium sweet potatoes, cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 can chopped tomatoes
• 1 cup vegetable broth
• 2 tbsp peanut butter
• ½ can coconut milk
• Salt to taste
• Lime juice and coriander to serve

Instructions

1. Heat oil and sauté onion and garlic.
2. Add curry powder and toast lightly.
3. Add sweet potatoes, tomatoes, broth, and peanut butter.
4. Simmer until potatoes are tender.
5. Stir in coconut milk and cook for 5 minutes.
6. Finish with lime juice and coriander.

Optional Twist

Add a can of black beans for extra protein or frozen peas for colour.

Recipe 4: Pantry Lentil Dahl

Why It’s a Staple

Dahl is one of the most versatile vegan meals — hearty, flavourful, and ready with just a few basic ingredients.

Ingredients

• 1 cup split red lentils
• 1 small onion, finely diced
• 2 cloves garlic
• 1 tsp cumin seeds
• 1 tsp turmeric
• 1 tsp chili flakes (optional)
• 1 can coconut milk
• Salt to taste
• Lemon wedge for serving

Instructions

1. Sauté onion and garlic in a saucepan with a splash of oil.
2. Add cumin seeds and turmeric; stir for 30 seconds.
3. Add lentils and 2 cups water; simmer until soft.
4. Stir in coconut milk and salt.
5. Serve with lemon wedges and rice or flatbread.

Pro Tip

For a smoky touch, add a small amount of smoked paprika or roast garlic before adding.

Recipe 5: Spicy Tofu Curry with Tomatoes

Why This Recipe Works

Tofu absorbs flavours beautifully, and when simmered in a tomato-spice base, it becomes irresistible — a must-try for tofu skeptics!

Ingredients

• 200g firm tofu, cubed
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tbsp curry paste or powder
• 1 can diced tomatoes
• ½ cup coconut milk
• 1 tbsp soy sauce
• ½ tsp sugar
• Oil for frying

Instructions

1. Pan-fry tofu until golden on all sides. Set aside.
2. In the same pan, sauté onion and garlic.
3. Add curry paste, cook for 1 minute.
4. Stir in tomatoes, coconut milk, soy sauce, and sugar.
5. Simmer for 10–15 minutes, then add tofu back in.
6. Garnish with coriander or chili flakes.

Serving Idea

Serve over jasmine rice or with steamed greens for a balanced meal.

Recipe 6: Quick Tomato & Coconut Curry Sauce (Base for Everything)

Sometimes you just need a base sauce that can turn anything — chickpeas, tofu, lentils, or even leftover veggies — into a full meal.

Ingredients

• 1 can tomatoes
• 1 cup coconut milk
• 1 tbsp curry powder
• 1 tsp salt
• 1 tsp ginger-garlic paste
• 1 tsp oil

Instructions

Blend all ingredients together and simmer for 10 minutes. Add your choice of protein and vegetables, and dinner’s ready in a flash.

Bonus Tip

Freeze the sauce in small portions to use later. It’s a perfect time-saver for busy nights.

Customizing Your Vegan Curry

Curries are endlessly flexible. Here’s how you can tweak them to your taste and pantry.

1. Adjust the Heat

• Mild curry: Use less chili powder or substitute paprika.
• Spicy curry: Add fresh chilies or a spoonful of chili paste.

2. Change the Protein

Try these plant-based swaps:

• Chickpeas → White beans or lentils
• Tofu → Tempeh or seitan
• Lentils → Split peas or mung beans

3. Play with Texture

Add crushed nuts, seeds, or shredded coconut for crunch. Or puree part of the curry to make it creamier.

4. Add Greens

Spinach, kale, or even frozen peas instantly boost the nutrition and colour.

Meal Prep & Storage Tips

• Refrigerate: Store cooked curry for up to 4 days in an airtight container.
• Freeze: Most curries freeze beautifully for 2–3 months.
• Reheat: Warm gently on the stovetop; add a splash of water or coconut milk if it thickens too much.
• Batch Cooking Tip: Make a big pot of rice and divide into freezer bags for easy pairing.

Common Mistakes to Avoid

1. Skipping Spice Blooming:
   Always sauté or toast spices in oil — it releases their essential oils and deepens flavour.
2. Adding Coconut Milk Too Early:
   Add it after the simmering phase; boiling can cause it to split.
3. Overcrowding the Pan:
   Let ingredients cook evenly by giving them space to sauté properly.
4. Under-seasoning:
   Vegan curries thrive on balance — add salt and acid (lime or lemon) to elevate flavour.

Serving Suggestions

Vegan curries are a blank canvas for creative serving ideas:

• With Rice: Basmati, jasmine, or brown rice.
• With Bread: Naan, chapati, or pita bread.
• With Grains: Quinoa or millet for a gluten-free option.
• With Toppings: Fresh herbs, toasted coconut, or a swirl of coconut yogurt.

For a wholesome meal, pair curry with a fresh cucumber salad or mint chutney to balance the spices.

Nutritional Benefits of Vegan Curries

• High in Protein: Lentils, beans, and tofu pack 10–20g per serving.
• Rich in Fibre: Great for gut health and satiety.
• Low in Saturated Fat: Especially if you use light coconut milk.
• Antioxidant-Rich: Thanks to turmeric, garlic, and ginger.
• Budget-Friendly: Uses inexpensive, shelf-stable ingredients.

Global Variations You Can Try

• Indian: Classic masala curries with garam masala and cumin.
• Thai: Use red or green curry paste and coconut milk for a fragrant twist.
• Middle Eastern: Add chickpeas, cinnamon, and dried apricots for sweetness.
• African: Peanut-based stews with sweet potatoes and beans.

Experiment with spices and textures — the possibilities are endless.

Beginner’s Curry Cheat Sheet

Conclusion: Curry Night, Simplified

Simple vegan curries don’t need complex shopping lists or hours in the kitchen. With a few pantry staples and basic spices, you can create comforting, flavourful meals that nourish your body and warm your soul.

Whether it’s a quick chickpea curry, a creamy lentil dahl, or a rich peanut-sweet potato bowl, these recipes are flexible enough for any night of the week. So next time you think you’re out of dinner ideas — just open your pantry, grab a few cans, and let the magic of curry begin.