Veggie Coconut Curry

A vibrant, budget-friendly plant-based curry featuring colorful frozen vegetables simmered in creamy coconut milk and aromatic spices.

I first served this coconut curry for dinner on a busy weeknight when I had a freezer full of veggies and a craving for something warm and comforting. The whole family loved how quick and flavorful it was.

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
• Ginger: 1 tablespoon fresh, 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 to 4 minutes until softened and translucent.

Add garlic and 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 release flavors.

Add vegetables and tomatoes:

Add mixed frozen vegetables and canned 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 to 18 minutes, stirring occasionally, until vegetables are tender and the curry has thickened.

Finish and serve:

Stir in lime juice and adjust seasoning if needed. Serve hot, garnished with chopped cilantro, with rice or naan if desired.

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Our kids love helping to pick which frozen veggies go into the pot, making dinner a fun and delicious family project every time.

Required Tools

Large saucepan or deep skillet, chef's knife and cutting board, wooden spoon or spatula, measuring cups and spoons

Allergen Information

Contains coconut. Certified gluten-free if packaged ingredients are used. Always check labels to avoid hidden allergens.

Nutritional Information (per serving)

Calories: 295, Total Fat: 16 g, Carbohydrates: 32 g, Protein: 6 g

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This Veggie Coconut Curry is perfect for busy nights and tastes even better the next day. Enjoy leftovers for lunch or freeze for later.

Recipe FAQs

→ Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables can be substituted. Adjust cooking time accordingly to ensure they become tender without overcooking.

→ How do I make the curry spicier?

Add more chili flakes or include a diced fresh chili during cooking for increased heat.

→ What can I add for extra protein?

Incorporate drained chickpeas or firm tofu cubes while simmering the vegetables for added protein.

→ Is it suitable for gluten-free diets?

Yes, as long as the spices and ingredients used are certified gluten-free.

→ Can coconut sugar be used in the curry?

Yes, adding a teaspoon of coconut or brown sugar can balance the spices with subtle sweetness.