The Best Vegetables for Curry | 17 Bright and Delicious Ideas

When it comes to making the best of vegetables, Indian cuisine is world-leading. You can keep your curry meat-free and still have a super tasty dish! Spoiled for choice or just not sure which are the best vegetables for curry? Don't worry; I'm here to help. Today I'll tell you all you need to know about which vegetables work really well in curry, explain why they are great and even offer some suggestions as to which curries work best with vegetables.

The best vegetables for curry tend to be starchy vegetables or those that keep their shape during cooking. Cauliflower, sweet potatoes and squash-type vegetables are all worthy choices. They are nutritious, filling and won't turn into a soggy mess during cooking! Mushrooms are worth trying too!

In fact…

There are so many options that it can be hard to know where to begin.

But that's why you are here, right?

Here's what you need to know…

What Veg Goes Well with Curry? Choosing the Best Vegetables

You need to look for a few things when choosing the best vegetables for curry. Get it right, and you'll have a dish that will have everyone asking for more. Get it wrong, and you'll end up with a bland, non-descript mush that will have your dinner party guests running for the hills!

Here are the key things you need to look for when choosing the best vegetables for curry: -

Ease of Preparation

I know it's not a 'vegetable', but have you ever prepared a mango, like, properly?

Yeah, I know.

It's a massive pain.

Imagine having to prepare several to get enough chunks to make a curry. It's an endurance exercise, let me tell you.

What am I getting at?

Ideally, the best vegetables for curry should be super easy to prepare. The less peeling, chopping and general messing about you need to do, the better. Remember, making curry is supposed to be easy. If you spend more time preparing than cooking, you need to rethink your vegetable choices!

Chunky Consistency

This isn't always the case, but generally, you will want to use vegetables in your curry that support a nice chunky consistency.

Any naturally bite-sized vegetable is great. As a close second, any vegetable that can be easily cut into big chunks is worth looking at. I'm sure many of you will be looking at using vegetables in curry as a meat substitute. Meaty curry tends to be chunky, so your vegetable curry should seek to emulate this.

Bright and Vivid Colour

Alright.

Some vegetables tend to be classed as a little bit bland. But if there is one thing that curry isn't, it's boring.

Vegetables present the ideal opportunity to create bright and beautiful curry dishes. Treat the curry sauce as your palette, and the vegetables are your paint. Create something bright and bold. There are really no wrong answers when choosing the best vegetables for a curry.

Absorbency

Curry is packed full of flavour, and you will want that flavour to soak into and permeate your vegetables.

Ideally, you will want to choose a vegetable for your curry that is at least slightly absorbent.

Vegetables offer two things when cooking curry: -

They impart their own flavour to the dish

They act like little flavour sponges, soaking up the delicious tastes and spices.

Be sure to choose a vegetable that holds both of the above qualities.

Texture

Let me ask you a question.

How do you feel about mushy peas?

OK, they are an acquired taste, but one thing that they definitely don't have is a nice texture.

(Or colour, for that matter).

Curry doesn't just need to be full of taste. It also needs to be packed with lovely textures. If you are using a few vegetables in your curry, then you gain the opportunity to offer contrasting tastes and textures.

Be sure to choose vegetables that make the most of this.

Nutritional Value

Most vegetables are good for you, but some are higher in calories than others. Also, different vegetables have different nutritional macros.

You might be looking to create a healthy curry, or this might come secondary to taste and flavour.

The good news is, if you pick the right vegetable for your curry, you can actually have both.

In my quick reference table below, you'll find the nutritional value, in calories, of each vegetable, so you can make a smart choice if you are 'on a regime'.

Cooking Resilience

This ties in closely to texture.

Some vegetables, you can stew all day, and they'll retain their taste and texture.

Others are like the wimps of the vegetable world. Overcook them, and they melt into a bland soup.

And you don't want soup, you want curry!

Think about which vegetables are the best to use for your chosen style of curry, based on the cooking time and what qualities you are looking for. Often you can include any veg you want, provided you are smart about the cooking time and when you add them to the dish.

Taste

Last but not least, we've got taste.

If your curry doesn't taste good, why would you bother?

The good news is, provided you choose the very best vegetables for your curry, you won't be making any sacrifices. Choose vegetables that are strong tasting, or if not, can take on the flavours of other vegetables, herbs and spices within the dish.

Why Make or Order a Vegetable Curry? 5 Great Reasons

Think vegetable curry is a poor cousin to their meat-based counterparts?

It's time to think again.

There are plenty of benefits to choosing vegetable curry. These are as follows: -

Vegetable Curries Are Lower in Calories

As you'll see from my reference table below. Most vegetables are calorie sparse.

Wait, what does that mean?

In simple terms, you get fewer calories in each gram of vegetables. This means you can eat more without worrying about going overboard.

What's more, vegetables are naturally very low in fat. Again this means you can eat (within reason) as much as you want without the worry of going overboard and falling into a calorie coma.

Vegetable Curries are More Sustainable

It can't have escaped your notice that vegetarianism and veganism are growing in popularity.

And for a good reason.

Meat eating has dropped by a third since 1970, and this trend is continuing to this very day.

With concerns about animal welfare and the ever-looming threat of environmental damage, the meat industry, therefore meat-eaters, are under sustained pressure to reduce or eliminate their impact.

Meat farming uses a vastly disproportionate amount of land.

Disproportionate?

You bet, around 77% of agricultural land worldwide is devoted to meat farming, yet it only produces 17% of global calorific consumption.

Don't get me wrong, I love a nice meat-based madras.

However.

Based on facts such as the above, it doesn't taste quite as good as it used to.

Vegetable Curries Have Unique Health Properties

Aside from the calorific considerations, there are plenty of other reasons why you might want to switch to a vegetable curry.

The UK National Health Service is already recommending that we, as consumers, reduce our meat intake. While they promote some of the health benefits, they also give reasons why too much meat isn't a good idea. Harvard University also happens to agree.

So, why is having a vegetable curry a really good thing?

The Harvard School of Public Health gives a few very good reasons.

Vegetables: -

• Lower blood pressure
• Reduce the risk of heart disease
• Promote weight loss
• Reduce the chance of diabetes
• Stabilize blood sugar
• Supply the body with essential nutrients

To name but a few! So, dig in!

Vegetable Curries Keep You Feeling Full

Have you ever eaten fast food and then noticed that you are hungry again shortly after?

Yeah, those 'empty' carbs are going to do that.

Insulin spikes and blood sugar peaks create feelings of lethargy, hunger and even irritability.

You don't get this with a curry loaded with tasty vegetables. They are full of 'slow release' complex carbohydrates, meaning you feel fuller for longer.

Vegetable Curries Are Cheaper

This will be the deciding factor for many.

Which do you reckon costs more. A plate of steak or a plate of cauliflower?

The good news is that whether you are making your own curry or ordering from a restaurant, you'll tend to find that vegetable curries are significantly cheaper. Pounds in your pocket and pounds off your waistline.

That sounds like a pretty good deal to me?

What is the Best Indian Vegetable Dish?

If you are looking for a good vegetable curry, Biryani is a great choice as an Indian dish. It is full of crunchy vegetables, is packed with flavour and is really filling. You could consider a creamy, smooth, daal tadka or any other traditional curry types with a vegetable filling.

There is literally no wrong choice.

The BIR cooking method, employed by most Indian curry houses, means that most dishes are made from scratch in minutes and are really adaptable. So if you like a certain curry sauce but want it served with vegetables instead of meat, it is easily possible.

Here is a quick list of other vegetable-based curry options that you might want to try: -

• Bombay Aloo
• Vegetable Samosas
• Onion Bhajis
• Mushroom Pakora
• Vegetable Curry
• Saag Aloo
• Aloo Channa
• Aloo Dum
• Aloo Bringal
• Gobi Masala
• Channah Daal

The Best Vegetables to Use in Curry | Quick Reference Table

(calories taken from myfitnesspal)

The Best Vegetables for Curry | 17 Amazing Suggestions

Right, let's get down to it.

Here is a list of the best vegetables for curry. I'll briefly describe what makes them so great and give you some great suggestions as to when and where they are best used.

Cauliflower (Gobi)

Cauliflower (or to use the Hindi term 'gobi') is a true leviathan in vegetable curries. Cauliflower has a mild taste and is really absorbent, making it the ideal backbone for a really great vegetable curry. It will take on the colour of whatever sauce you pair it with. It is also a relatively moist vegetable. You can use it in other Indian dishes without a sauce, without fear of it being too dry.

Why It's a Great Vegetable for Curry: -

Lentils/Daal

Ah, delicious daal! The fuel of the Indian subcontinent.

Daal isn't quite like your other vegetables. For a start, it's not strictly a vegetable. It's a pulse (a posh word for bean).

Second, you definitely want this one to be cooked to within an inch of its life. When daal breaks down, it forms a rich, slightly creamy sauce with a little texture. It is normally bold and bright. You can use it all on its own in tasty dishes like daal tadka or as a supplement to thicken and add depth to other curry sauces. A great example of this is when it is used in Dhansak.

Why It's a Great Vegetable for Curry: -

• Lentils are really cheap
• Lentils are really filling
• They make a great sauce

Potatoes (Aloo)

An Indian isn't an Indian without a few potatoes (called aloo in Hindi). Potatoes are a great way to bulk up any Indian curry without fear of spoiling the flavour. They don't taste like much on their own, but these little cubes are like super sponges when it comes to soaking up the delicious flavour of curry sauces.

And it doesn't stop there.

As I'm sure you'll already know, potatoes can be prepared differently. A great Indian vegetable dish to try is Bombay aloo. It's cubes of roasted, golden brown potatoes smothered in a rich and tasty Indian tomato sauce!

Why It's a Great Vegetable for Curry: -

• Potatoes are really filling
• They are super absorbent
• They work well in curries and dry dishes

Onions

While they do exist, it is rare to find a curry without onions. Remember how we talked about ingredients that impart flavour to a dish. Onions are really high up on the list! While they start off tangy, they turn slightly sweet and soft when cooked.

While used extensively in curry, the good news for vegetarians is that there are super tasty onion dishes that are vegetable-based by design. The onion bhaji is a standout choice as a great Indian vegetable-based dish. Slices of onion combined with spices and flour before being cooked to golden brown perfection. You can learn how to make your own bhajis here.

Why It's a Great Vegetable for Curry: -

• Onions add lots of flavour
• They are easy to prepare
• They are cheap

Tomatoes

Tomatoes are synonymous with curry. If you've read any of my curry cooking guides, you'll have already seen that tomato puree features heavily in most Indian curries.

But it isn't all about puree.

Tomatoes are a colourful addition to practically any Indian curry. They also add texture, and if you overcook them, it isn't the end of the world as they will soften and sweeten, adding real depth to the dish.

Why It's a Great Vegetable for Curry: -

• Tomato flavour features in lots of curries
• They cook quickly
• No preparation required
• They are super tasty

Rice

Rice-based Indian dishes are really authentic. And it doesn't need to be plain white rice. Pick a good biryani, and you'll be met with taste and flavour that is out of this world. You can go sweet, savoury, and maybe even spicy!

Why It's a Great Vegetable for Curry: -

• Rice works well to absorb other flavours
• It can make a curry less spicy
• Rice is quick to prepare
• Rice is cheap

Chickpeas

If lentil daal is the king, then chickpea curries are the crown prince. Chickpeas are similar to daal dishes, except they add a little more texture and are slightly more resilient during the cooking process. They also soak up many flavours, giving your curry dish a hefty dose of carbs. (You might see it named on the menu as chana)

You can use them as you would any other vegetable in curry, and I always keep a can spare in case I need to bulk up a curry for a dinner party.

Why It's a Great Vegetable for Curry: -

It is really authentic. Try a Chana Daal for a real Indian curry

Chickpeas hold their shape well. They are great for texture

Chickpea Curry is really filling.

Saag/Spinach

Spinach finds its way into many curry dishes. While you probably won't want to eat only spinach in curry, it is a great way to squeeze a few more tastes and textures into your Indian food.

If you want to know what saag is all about, I've written a dedicated guide on spinach based curry here.

Why It's a Great Vegetable for Curry: -

• It is packed with nutrients
• It produces a lovely green colour
• It actually has a mild flavour

Peas (Matar)

Peas feature heavily on Indian menus. You can sometimes find that they are used to 'pimp' up meat-based dishes that would normally look a little bland (such as keema matar).

Well, if it works for meat-based dishes, it will work for vegetable curries too!

Peas have their own flavour and tend to hold their shape exceptionally well, regardless of how long they are cooked. They also add colour and texture to curry dishes. You don't need loads. A handful will be more than enough!

Why It's a Great Vegetable for Curry: -

• Easy to prepare
• You don't need many to make a dish stand out
• They are quite traditional in Indian food

Pumpkin

This might be a little seasonal, but pumpkin leads the way when talking about squash in Indian food.

Pumpkin adds a sort of maple-like sweetness to curry dishes (making it ideal to pair with methi). It holds its shape well and also adds bright orange orbs of colour. It works really well with orange or red curry sauces.

Why It's a Great Vegetable for Curry: -

• Great flavour
• Amazing colour
• Quick to cook

Butternut Squash

Butternut squash is like pumpkin's smaller, more compact cousin. Squash is easier to prepare and is slightly milder in flavour than pumpkin. You can cut it into thick chunks that will hold their shape and texture really well. It also cooks fairly quickly, making it one of the best vegetables for curry.

Why It's a Great Vegetable for Curry: -

• Quick to prepare
• Readily available
• Bright colour
• Quite absorbent, great for curries with sauces

Sweet Potato

Like potato, but want something just a little superior? Sweet potato is for you. As the name suggests, it is slightly sweeter than a regular spud, although it is prepared and used in pretty much the same way.

Want a top tip?

Sweet potato cooks a little quicker than regular potatoes, so you may need to adjust your cooking times accordingly if you are using it to make a vegetable curry.

Why It's a Great Vegetable for Curry: -

• Fewer calories than potato
• More taste than potato
• Works really well in sweet curries

Green Peppers

You probably don't want to make a curry entirely out of green peppers. Still, if you are looking for a sweet, crisp, and crunchy element that adds many flavours, then pepper is one to go for.

The best bit about peppers?

You can chop and freeze them, so there is no need to throw away those wrinkly ones from the back of the fridge.

Why It's a Great Vegetable for Curry: -

• Can be added fresh or frozen
• Adds taste without the heat
• A mix of peppers gives a really nice visual appeal
• Crunchy texture

Aubergine (Brinjal)

Aubergine, or eggplant, is one of the best vegetables to use for curry. First, it is an absolute breeze to prepare. Second, it cooks in minutes and breaks down into something slightly soft and just a little sweet.

I'll be honest. Aubergine doesn't look the most visually appealing in curry, so you will probably want to add a few different vegetables. Luckily you've got my list of 17 best vegetables for curry to be having a go at!

Why It's a Great Vegetable for Curry: -

• Easy to prepare
• Delicate taste and texture

Courgettes/Zucchini

When it comes to preparation, courgette is king. Ends off, chop up, job done. Like aubergine, courgettes have a super quick cooking time, and I'd almost always recommend serving them a little 'al dente'. They aren't particularly absorbent and work best with acidic and tangy curries instead of sweet ones.

Why It's a Great Vegetable for Curry: -

• Easy to prepare
• Quick-cooking time
• Adds a little green colour
• Relatively cheap

Okra (Bhindi)

Okra is actually a vegetable that emanates from Africa instead of the Indian subcontinent. But that said, some amazing curries are coming out of Ethiopia, so it is staying on my list!

Okra doesn't have a strong taste, and the seeds inside break down and produce a sort of soupy stew when cooked.

You probably don't want to use or eat this entirely on its own. Still, okra makes a good addition to most vegetable-based curries. 

Why It's a Great Vegetable for Curry: -

• Slightly unusual
• Mild flavour
• Great for thickening curry

Mushrooms

I might just have saved one of the best vegetables to use in curry until last.

Mushrooms are absolutely sublime in curries and Indian food. With their meaty texture, slightly umami taste, and substantial size, they are perfect as a meat substitute. I also like how easy they are to prepare.

If it is texture you are after, then mushrooms reign supreme. You can go down a few roads, either opting for huge portabello mushrooms, chopped into thick chunks, or alternatively include whole white or button mushrooms, or a mixture of both!

Why It's a Great Vegetable for Curry: -

• Readily available
• Meaty texture
• Superb for adding texture
• Works well in nearly all curry sauces

Conclusion

If you thought vegetables were boring, hopefully, my article on the best vegetables for curry has changed your mind. Veg is cheap, nutritious, and above all, it tastes great! Veg is really versatile, and as a general rule, if you can make an Indian dish with meat, you can also adapt it to use vegetables. Why not check out my curry cooking archives and see what you fancy?