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 on a chilly weeknight when I wanted a meal packed with color and flavor but with minimal effort. It's now my favorite way to use up frozen veggies for a fuss-free family dinner.
Ingredients
- Mixed frozen vegetables: 500 g (about 4 cups) (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)
- Diced tomatoes: 200 g (about 1 cup), canned
- 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)
- 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.
- Build flavor:
- 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:
- Add frozen vegetables and diced tomatoes. Stir to combine.
- Simmer curry:
- Pour in coconut milk and water. Season with salt and black pepper. 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 My kids always pile their bowls high with extra rice, and nobody seems to notice it's loaded with vegetables. It's on repeat for busy nights.
Substitutions & Variations
Add chickpeas or tofu cubes for extra protein, or swap in bell peppers and spinach for even more flavor and color.
What To Serve With Veggie Coconut Curry
This curry pairs perfectly with simple steamed rice, fluffy quinoa, or warm naan bread.
Nutritional Information
Each serving has about 295 calories, 16 g fat, 32 g carbohydrates, and 6 g protein.
Save Enjoy this wholesome curry for a vibrant dinner that comes together effortlessly. It tastes even better the next day.
Recipe FAQ
- → What vegetables work best in this curry?
Mixed frozen vegetables like carrots, peas, green beans, corn, cauliflower, and broccoli create great texture and flavor. Fresh bell peppers or spinach can also be added for variety.
- → Can I add protein to this dish?
Yes, chickpeas or firm tofu cubes can be added when cooking the vegetables for extra protein and texture.
- → How can I adjust the spice level?
Increase chili flakes or add fresh diced chili to introduce more heat, or omit them for a milder flavor.
- → What should I serve alongside this curry?
Serve hot with steamed rice or warm naan bread to complement the creamy and spiced base.
- → Can I prepare the curry ahead of time?
The flavors deepen when rested, so it can be cooked in advance and gently reheated before serving.