Save A vibrant, budget-friendly plant-based curry featuring colorful frozen vegetables simmered in creamy coconut milk and aromatic spices.
I first created this veggie coconut curry when I wanted a comforting meal packed with flavor but also light on prep time. The coconut milk and variety of vegetables make it so satisfying.
Ingredients
- Mixed Frozen Vegetables: 500 g (about 4 cups), such as carrots, peas, green beans, corn, cauliflower, broccoli
- Onion: 1 medium, diced
- Garlic: 2 cloves, minced
- Fresh Ginger: 1 tablespoon, grated
- Vegetable Oil: 2 tablespoons
- Coconut Milk: 400 ml (1 can), full-fat preferred
- Canned Diced Tomatoes: 200 g (about 1 cup)
- Water: 120 ml (½ cup)
- Curry Powder: 1 tablespoon
- Ground Cumin: 1 teaspoon
- Ground Coriander: 1 teaspoon
- Turmeric: ½ teaspoon
- Chili Flakes: ½ teaspoon, optional for heat
- Salt and Black Pepper: to taste
- Fresh Cilantro: 2 tablespoons, chopped
- Lime Juice: 1 tablespoon
- Cooked Rice or Naan: for serving, optional
Instructions
- Prepare the Aromatics:
- Heat vegetable oil in a large saucepan over medium heat. Add diced onion and cook for 3–4 minutes until softened and translucent.
- Sauté Garlic and Ginger:
- Add garlic and ginger and sauté for 1 minute until fragrant.
- Toast the Spices:
- Stir in curry powder, cumin, coriander, turmeric, and chili flakes. Cook for 1 minute to toast the spices.
- Add Vegetables and Tomatoes:
- Add frozen vegetables and diced tomatoes. Stir to combine.
- Add Liquids and Season:
- Pour in coconut milk and water. Season with salt and black pepper.
- Simmer:
- Bring to a simmer, cover, and cook for 15–18 minutes, stirring occasionally, until vegetables are tender and curry has thickened.
- Finish and Serve:
- Stir in lime juice and adjust seasoning if needed. Serve hot, garnished with chopped cilantro, alongside rice or naan if desired.
Save My family loves gathering for a warm curry night, and this veggie coconut curry is always a crowd-pleaser. We like to serve it with fluffy rice and let everyone add their own garnishes.
Required Tools
Large saucepan or deep skillet, knife and cutting board, wooden spoon, measuring cups and spoons
Allergen Information
Contains coconut. Gluten-free with certified packed ingredients. Double-check labels for any hidden allergens.
Nutritional Information (per serving)
Calories: 295. Total Fat: 16 g. Carbohydrates: 32 g. Protein: 6 g.
Save Garnish just before serving for the freshest taste. Enjoy a colorful dinner packed with plant-based goodness.
Recipe Guide
- → What vegetables work best in this coconut curry?
Mixed frozen vegetables like carrots, peas, green beans, corn, cauliflower, and broccoli combine well, but bell peppers and spinach also make great additions.
- → Can I adjust the spice level?
Yes, increasing chili flakes or adding fresh diced chili can intensify the heat for a spicier curry.
- → How do I make this dish vegan and gluten-free?
Using plant-based ingredients such as coconut milk and ensuring spices like curry powder are certified gluten-free keeps it vegan and gluten-free.
- → What can I add for extra protein?
Chickpeas or firm tofu cubes added with the vegetables provide a protein boost to the dish.
- → How should I serve this coconut curry?
Serve hot, garnished with fresh cilantro and lime juice, alongside rice or naan for a complete meal.
- → Can any sweeteners be added?
A teaspoon of coconut sugar or brown sugar can be included to add subtle sweetness if desired.