A warm and comforting curry is one of the easiest ways to turn basic pantry ingredients into a flavorful meal. Canned tomatoes, dried spices, chickpeas, and coconut milk often form the backbone of a good vegan curry, making it possible to whip up a hearty dish even when your fridge looks a bit empty. The beauty of a curry lies not just in its comforting qualities, but also in its adaptability. With a few staple ingredients and minimal effort, you can quickly fill your kitchen with the enticing aroma of simmering spices.

A well-stocked spice rack is at the heart of any curry. Cumin, turmeric, paprika, and coriander are just a few of the essentials that help build a robust flavor profile, especially when paired with fresh aromatics like onions, garlic, or ginger. If you happen to have extra vegetables in the fridge—such as carrots, bell peppers, or spinach—they can easily be tossed into the pot to add nutrients and color. However, if you are working solely with pantry items, chickpeas or lentils will provide satisfying texture and plant-based protein.

Roasting or sautéing your spices briefly can also elevate your curry. This step helps the spices release their natural oils, enhancing the depth of flavor in the final dish. Another secret to a creamy, restaurant-style finish is coconut milk, which balances out the boldness of the spices with its mild, sweet richness. If you do not have coconut milk on hand, you can use any unsweetened plant-based milk or even vegetable broth, though the curry will have a slightly thinner consistency.

Below is a straightforward recipe that turns everyday pantry staples into a hearty meal. Adjust the spice levels according to your taste and use whatever extra vegetables you may have on hand. Curries are incredibly forgiving, which means it is easy to personalize them to suit your palate.

Simple Pantry Curry

Ingredients

• One tablespoon oil (olive, canola, or coconut)
• One onion, diced (optional if you have it available)
• Two garlic cloves, minced (optional)
• One teaspoon grated ginger (optional)
• One teaspoon cumin powder
• One teaspoon coriander powder
• Half a teaspoon turmeric powder
• Half a teaspoon paprika or chili powder (adjust to taste)
• One can (14 ounces) diced tomatoes or tomato sauce
• One can (14 ounces) coconut milk (full-fat or light)
• One can (14–15 ounces) chickpeas, drained and rinsed
• Salt and black pepper to taste
• Cooked rice or flatbread for serving

Cooking Steps
Warm a large pot over medium heat and add the oil. If you have onion, garlic, or ginger, sauté them for a few minutes until the onion turns translucent. Stir in the cumin, coriander, turmeric, and paprika (or chili powder) and let them toast for about 30 seconds, taking care not to burn them.
Add the canned diced tomatoes or tomato sauce, allowing the mixture to simmer for a couple of minutes to let the flavors blend. Pour in the coconut milk and gently stir, then add the drained chickpeas. Bring the curry to a gentle boil, reduce the heat to low, and let it simmer uncovered for 10 to 15 minutes so it can thicken and develop its flavors.
Taste your curry and adjust the seasonings with salt and black pepper. If you prefer more heat, sprinkle in a bit more chili powder. For a hint of freshness, squeeze in a little lemon or lime juice at the end or garnish with chopped herbs like cilantro if they are available. Serve hot over cooked rice or with your favorite flatbread.

Serving Suggestions
This basic curry can be a foundation for numerous variations. Stir in some frozen peas or spinach near the end of cooking to add a bright pop of color and extra nutrients. You can also include cubed tofu or leftover roasted vegetables for additional texture. Feel free to experiment with different spice combinations, like adding a pinch of cinnamon for warmth or swapping the chickpeas for lentils.