Save A vibrant, budget-friendly plant-based curry featuring colorful frozen vegetables simmered in creamy coconut milk and aromatic spices.
I first made this veggie coconut curry when looking for an easy weeknight dinner that everyone in the family could enjoy. The creamy coconut base and mix of spices always fill the kitchen with a delicious aroma.
Ingredients
- Mixed frozen vegetables: 500 g (about 4 cups) (e.g. 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
- Cook onion:
- Heat vegetable oil in a large saucepan over medium heat. Add diced onion and cook for 3–4 minutes until softened and translucent.
- Add garlic and ginger:
- Add garlic and ginger. Sauté for 1 minute until fragrant.
- Toast 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 coconut milk and water:
- 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:
- Stir in lime juice and adjust seasoning if needed.
- Serve:
- Serve hot, garnished with chopped cilantro, alongside rice or naan if desired.
Save Making this curry is one of my favorite ways to get everyone together for a colorful, healthy dinner. My kids especially love scooping it up with naan bread.
Required Tools
Large saucepan or deep skillet, chefs knife and cutting board, wooden spoon or spatula, measuring cups and spoons.
Allergen Information
Contains coconut. Gluten-free. Ensure packaged ingredients are certified gluten-free. Always double-check labels for hidden allergens.
Nutritional Information
Per serving: Calories 295, Total Fat 16 g, Carbohydrates 32 g, Protein 6 g.
Save This veggie coconut curry is warm, creamy, and perfect for busy nights. Serve with rice for a complete meal.
Recipe FAQ
- → What vegetables work best in this curry?
Mixed frozen vegetables like carrots, peas, green beans, corn, cauliflower, and broccoli create a colorful, balanced dish. Bell peppers and spinach can also be added for variety.
- → Can I adjust the spice level?
Yes, increase chili flakes or add diced fresh chili to suit your preferred heat level while maintaining aromatic balance.
- → How do I thicken the curry if it's too thin?
Simmer uncovered for a few extra minutes to reduce liquid, or add a small amount of coconut cream for richer thickness.
- → Are there options to add protein to this dish?
Adding drained chickpeas or firm tofu cubes during cooking boosts protein and complements the vegetable flavors well.
- → What can I serve with this coconut curry?
Serve hot alongside steamed rice or warm naan bread to soak up the creamy, spiced sauce.