Curries are one of the most popular and flavorful Indian dishes, with endless variations to choose from. Whether you're a dedicated vegetarian or just looking to add more plant-based meals to your routine, curries are an excellent option as they are easy to adapt and customize to suit your taste preferences and dietary needs. Here are five delicious vegetarian curry recipes that will add a new level of spice and excitement to your weeknight meals.

1. Chickpea and Spinach Curry

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons curry powder
• 1 tablespoon garam masala
• 1 can chickpeas, drained and rinsed
• 2 cups fresh spinach
• 1 cup vegetable broth
• 1 can diced tomatoes
• Salt and pepper, to taste
• Cilantro, chopped (optional)

1. Heat the oil in a large skillet over medium heat. Add in the onion and cook until softened, about 5 minutes.
2. Add the garlic and ginger and sauté for another minute.
3. Mix in the curry powder and garam masala and cook for 2-3 minutes.
4. Add the chickpeas, spinach, vegetable broth, and tomatoes to the skillet. Season with salt and pepper.
5. Bring to a simmer and let cook for 15-20 minutes.
6. Garnish with cilantro and serve hot with rice or naan bread.

2. Lentil and Cauliflower Curry

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons curry powder
• 1 teaspoon cumin
• 1 head cauliflower, chopped into florets
• 1 can lentils, drained and rinsed
• 1 can coconut milk
• Salt and pepper, to taste
• Cilantro, chopped (optional)

1. Heat the oil in a large pot over medium heat. Add in the onion and cook until softened, about 5 minutes.
2. Add the garlic and ginger and sauté for another minute.
3. Mix in the curry powder and cumin and cook for 2-3 minutes.
4. Add the cauliflower, lentils, and coconut milk to the pot. Season with salt and pepper.
5. Bring to a simmer and let cook for 20-25 minutes, or until the cauliflower is tender.
6. Garnish with cilantro and serve hot with rice or quinoa.

3. Sweet Potato and Chickpea Curry

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons curry powder
• 1 teaspoon paprika
• 2 sweet potatoes, peeled and chopped
• 1 can chickpeas, drained and rinsed
• 2 cups vegetable broth
• Salt and pepper, to taste
• Cilantro, chopped (optional)

1. Heat the oil in a large pot over medium heat. Add in the onion and cook until softened, about 5 minutes.
2. Add the garlic and ginger and sauté for another minute.
3. Mix in the curry powder and paprika and cook for 2-3 minutes.
4. Add the sweet potatoes, chickpeas, and vegetable broth to the pot. Season with salt and pepper.
5. Bring to a simmer and let cook for 20-25 minutes, or until the sweet potatoes are tender.
6. Garnish with cilantro and serve hot with rice or quinoa.

4. Eggplant and Tomato Curry

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons curry powder
• 1 teaspoon cumin
• 1 eggplant, chopped
• 1 can diced tomatoes
• 1 cup vegetable broth
• Salt and pepper, to taste
• Cilantro, chopped (optional)

1. Heat the oil in a large pot over medium heat. Add in the onion and cook until softened, about 5 minutes.
2. Add the garlic and ginger and sauté for another minute.
3. Mix in the curry powder and cumin and cook for 2-3 minutes.
4. Add the eggplant, diced tomatoes, and vegetable broth to the pot. Season with salt and pepper.
5. Bring to a simmer and let cook for 20-25 minutes, or until the eggplant is tender.
6. Garnish with cilantro and serve hot with rice or naan bread.

5. Tofu and Vegetable Curry

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons curry powder
• 1 can coconut milk
• 2 cups mixed vegetables (such as bell pepper, zucchini, and carrots), chopped
• 1 block firm tofu, pressed and chopped
• Salt and pepper, to taste
• Cilantro, chopped (optional)

1. Heat the oil in a large pot over medium heat. Add in the onion and cook until softened, about 5 minutes.
2. Add the garlic and ginger and sauté for another minute.
3. Mix in the curry powder and cook for 2-3 minutes.
4. Add the coconut milk, mixed vegetables, and tofu to the pot. Season with salt and pepper.
5. Bring to a simmer and let cook for 20-25 minutes, or until the vegetables are tender.
6. Garnish with cilantro and serve hot with rice or quinoa.

There you have it - five delicious and easy-to-make vegetarian curry recipes that are perfect for weeknight meals. They're also great for meal prepping, as they can be made in advance and reheated throughout the week. Experiment with different vegetable combinations and spice levels, and discover your new favorite curry recipe!