This simple vegetable curry broth is the backbone of my good curry cooking. If I am not enjoying its beautiful blend of warm, sophisticated flavors with naan or chapati, it is in every curried dish I make; think fish curry, chicken curry, and all my favorite curried soups. Sometimes I make soup with it by adding dumplings or eggs (while stirring). The possibilities are endless! Best of all, the vegetable curry broth recipe is easy to make and requires just a few pantry basics. 

Why You Should Make The Curry Broth

I have several containers of this broth in my freezer all the time for all the right reasons:

• It tastes fantastic.
• You can use it to enrich other curry dishes.
• It is a whole meal on its own if you don’t discard the veggies.
• Easy to prepare.
• Uses simple ingredients.

Ingredients 

This is a wonderfully simple and delicious broth that uses the simplest, easy-to-access ingredients:

• 8 cups chicken stock
• 6 large carrots, diced
• 5 stalks celery, chopped
• 3 lbs button mushrooms
• 2 cups white wine
• 2 medium onions, roughly chopped
• 4 tablespoons unsalted butter
• 2 tablespoons minced garlic
• 1/4 cup curry powder
• Salt and freshly ground black pepper

Ingredient Alternatives

Did you already give up on the recipe because you are missing any of the ingredients listed above? I got you! Try these excellent substitutions:

• Chicken stock: Use vegetable or beef stock. 
• White wine: Swap this for vermouth or an equal amount of chicken or vegetable stock. I do not recommend using water for this broth; I’d rather you use stock and squeeze lime or a lemon to add brightness and acidity.

More Ingredients To Try

Heighten the broth’s flavors with a few more optional ingredients:

• Chili: Add a tablespoon of fresh sliced chili for a good kick of heat.
• Lemon or lime juice: A squeeze of lime or lemon will add a good tartness and make the broth bright.
• Spices: Add cumin, coriander, and turmeric for more depth.
• Herbs: Herbs like parsley, rosemary, mint, and chervil will add an irresistible aroma to the broth.
• Coconut milk or Greek yogurt: Add coconut milk or cream to make a rich vegetable broth coconut curry. Greek yogurt will also add creaminess and a subtle richness.

Cooking Equipment

You need just a few simple cooking equipment to make the tasty vegetable curry broth:

• A large lidded stock pot
• A heatproof bowl
• A large sieve 
• Measuring cups and spoons
• Knife or a vegetable chopper
• Cutting board
• Wooden spoon

How To Make Vegetable Curry Broth: Complete Guide

Preparation Steps

1. Gather all the ingredients and tools.
2. Wash, peel, and dice the carrots.
3. Wash and chop the celery.
4. Wash the button mushrooms.
5. Peel and chop the onions.
6. Peel and mince the garlic.

Cooking Steps

1. Melt the butter in the large stockpot over medium heat.
2. Add curry powder to the melted butter and stir.
3. Add the onions and cook until translucent.
4. Add the minced garlic and cook until fragrant.
5. Add the mushrooms and saute until golden brown.
6. Add the carrots and celery. Stir to combine everything.
7. Add chicken stock and wine to the veggies, then bring them to a rolling boil before simmering uncovered for 45 minutes.
8. Remove the broth and strain it through the large sieve into the heatproof bowl.
9. Squeeze all the good juices from the vegetables. Be careful not to burn yourself.
10. Discard the vegetables or make a puree for thickening stews.
11. Enjoy.

Quick Pro Tip

The floral-fruity notes of white wine add complexity to the broth. You may substitute the white wine for other ingredients, but you will miss out on the elevated sensory experience that it adds to the broth. I recommend a simple dry wine. DO NOT use sweet wine unless you want sweetness in the broth. There is word on the street that it is only proper to cook with wine you can drink; I don’t see the need to use premium wine for cooking as the nuances will get cooked out of it and covered by other ingredients.

Leftover Storage and Reheating

My vegetable curry broth stores and reheats wonderfully. 

Storage: Make a large batch of the broth and store it in airtight containers in the fridge for up to a week and in the freezer for up to a month.

Reheating: Heat the broth in a stock pot over medium heat. If using it from the freezer, thaw it in the fridge overnight and reheat it on the stovetop.

Conclusion

This simple vegetable curry broth recipe is the secret to rich soups and curries. It uses basic ingredients but yields a delicious broth with well-balanced flavors. If you like, you can eat the broth with the vegetables in it and a side of rice, zoodles, roti, naan, or garlic bread. I like adding it to my curried soups and dishes, hence the vegetable straining before storage. I also use it to marinate ingredients for a rich curry flavor. 

Try the broth and tell me how it turns out in the comments below. 

More Delicious Soup Recipes To Try

Need more tasty soup ideas? Try these:

• Pumpkin and Bacon Soup. 
• Garlic Chicken Soup

FAQs

Can you add water to vegetable broth?

Yes, however, for a richer flavor, it is better to add vegetable or chicken stock. Water will not add any additional flavors and will make the broth less complex.

Is vegetable broth the same as bone broth?

No, vegetable broth is prepared with only vegetables, herbs, and spices while bone broth is made by simmering animal bones, vegetables, and herbs for hours.

Can you use vegetable broth for vegetable soup?

Yes, you can make the best vegetable curry soup recipe with this hearty vegetable broth.