Pin this 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 on a chilly weeknight when I craved something warming and quick. It was a hit with everyone around the table, even my normally picky eaters.
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
- Sauté aromatics:
- 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 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:
- Stir in lime juice and adjust seasoning if needed.
- Serve:
- Serve hot, garnished with chopped cilantro, alongside rice or naan if desired.
Pin this My family loves scooping big bowls of this curry and adding their favorite toppings—sometimes extra lime or a handful of fresh herbs. It brings warmth to our kitchen and makes for a delicious bonding meal.
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, provided all packaged ingredients are certified gluten-free. Double-check all ingredient labels for hidden allergens.
Nutritional Information
Per serving: Calories 295, Total Fat 16 g, Carbohydrates 32 g, Protein 6 g
Pin this This veggie coconut curry is perfect for busy nights and makes excellent leftovers. Enjoy its vibrant flavors and creamy texture every time.
Recipe FAQs
- → What vegetables work best in this curry?
Frozen mixed vegetables like carrots, peas, green beans, corn, cauliflower, and broccoli provide a colorful and flavorful blend that cooks evenly in the curry.
- → Can I adjust the spice level?
Yes, increase or decrease chili flakes to control heat, or add a fresh diced chili for more intensity.
- → How do I make the curry creamier?
Use full-fat coconut milk and simmer gently to achieve a rich, creamy texture that coats the vegetables beautifully.
- → What are some suitable protein additions?
Adding drained chickpeas or cubes of firm tofu enhances protein content and complements the flavors well.
- → Can the curry be prepared ahead of time?
Yes, it keeps well refrigerated for a few days and flavors often deepen after resting, making it convenient for meal prep.