Here are ten types of vegetable curries from around the world, showcasing a diverse range of flavors and ingredients.

Indian Vegetable Curry is a flavorful dish with mixed vegetables like potatoes, carrots, peas, and beans in a spiced tomato-based gravy.

Thai Green Curry is a spicy, creamy dish made with green curry paste, coconut milk, and vegetables like bell peppers and bamboo shoots.

Japanese Katsu Curry is a mild, slightly sweet curry with a thick sauce, served with breaded, fried vegetables or tofu and rice.

Chinese Mapo Tofu is a spicy Sichuan dish with tofu in a rich chili bean paste sauce, featuring vegetables like bell peppers and mushrooms.

Sri Lankan Jackfruit Curry is a hearty dish with young jackfruit, coconut milk, and aromatic spices, offering unique flavor and texture.

Nepalese Aloo Gobhi is a comforting curry with potatoes and cauliflower, seasoned with turmeric, cumin, and coriander.

A dry Malaysian curry with slow-cooked vegetables in a rich, spicy coconut and lemongrass sauce, often enjoyed in a vegetarian version.

South African Vegetable Bunny Chow is a spicy vegetable curry served in a hollowed-out loaf of bread.

Indonesian Gado-Gado is a salad of steamed vegetables, tofu, and boiled eggs, topped with creamy peanut sauce and often served with rice or rice cakes.

Moroccan Tagine is a North African stew with vegetables and chickpeas, cooked with spices like cumin, cinnamon, and saffron in a traditional earthenware pot.