Save to Pinterest A vibrant, budget-friendly plant-based curry featuring colorful frozen vegetables simmered in creamy coconut milk and aromatic spices.
I discovered this veggie coconut curry one busy weeknight when I needed something nourishing and simple. The rich coconut base and lively spices made my kitchen smell incredible!
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 (1/2 cup)
- Curry Powder: 1 tablespoon
- Ground Cumin: 1 teaspoon
- Ground Coriander: 1 teaspoon
- Turmeric: 1/2 teaspoon
- Chili Flakes: 1/2 teaspoon, optional for heat
- Salt and Black Pepper: to taste
- Fresh Cilantro: 2 tablespoons, chopped
- Lime Juice: 1 tablespoon
- Rice or Naan: cooked, for serving (optional)
Instructions
- Cook Onion:
- Heat vegetable oil in a large saucepan over medium heat. Add diced onion and cook for 3 to 4 minutes until softened and translucent.
- Add Garlic & Ginger:
- Add minced garlic and grated ginger; sauté for 1 minute until fragrant.
- Toast Spices:
- Stir in curry powder, ground cumin, ground coriander, turmeric and chili flakes. Cook for 1 minute to toast the spices.
- Add Veggies & Tomatoes:
- Add mixed frozen vegetables and canned diced tomatoes. Stir to combine.
- Add Liquids:
- Pour in coconut milk and water. Season with salt and black pepper.
- Simmer:
- Bring to a simmer, cover and cook for 15 to 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 to Pinterest This curry was such a hit with my family that everyone asked for seconds, especially on cold evenings when comfort food is a must.
Required Tools
Large saucepan or deep skillet, chefs knife and cutting board, wooden spoon or spatula, measuring cups and spoons
Allergen Information
Contains coconut, is naturally gluten-free provided your packaged ingredients are certified safe. Always double-check labels.
Nutritional Information
Each serving gives about 295 calories, 16 g total fat, 32 g carbohydrates and 6 g protein.
Save to Pinterest This colorful curry brightens any dinner table and makes delicious leftovers for lunch the next day.
Recipe Questions & Answers
- → What vegetables work best in this dish?
Mixed frozen vegetables like carrots, peas, green beans, corn, cauliflower, and broccoli provide great texture and flavor. You can also add bell peppers or spinach for variety.
- → Can I adjust the spice level?
Yes, adjust chili flakes according to your preference. Adding fresh diced chili can intensify the heat if desired.
- → How can I add protein to this dish?
For extra protein, incorporate drained chickpeas or firm tofu cubes during cooking along with the vegetables.
- → What can I serve with this coconut curry?
This curry pairs well with steamed rice or warm naan bread, complementing its rich and creamy flavors.
- → Is this dish suitable for gluten-free diets?
Yes, the dish is gluten-free if using certified gluten-free spices and ingredients, making it safe for those with gluten sensitivities.