Save to Pinterest A vibrant, budget-friendly plant-based curry featuring colorful frozen vegetables simmered in creamy coconut milk and aromatic spices.
I always make this veggie coconut curry when I need a wholesome dinner that everyone enjoys, especially when using up leftover veggies from the freezer.
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 (optional): ½ teaspoon, for heat
- Salt and black pepper: to taste
- Fresh cilantro: 2 tablespoons, chopped
- Lime juice: 1 tablespoon
- Cooked rice or naan (optional): for serving
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 and sauté for 1 minute until fragrant.
- Toast spices:
- Stir in curry powder, cumin, coriander, turmeric, and chili flakes. Cook for 1 minute.
- Add vegetables and tomatoes:
- Add mixed frozen vegetables and canned diced tomatoes. Stir to combine.
- Pour in 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, adjust seasoning if needed, and garnish with chopped cilantro.
Save to Pinterest My family loves gathering around the table for this colorful curry and always competes for the last scoop!
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 if packaged ingredients are certified gluten-free. Double-check ingredient labels for hidden allergens.
Nutritional Information
Per serving: Calories 295, Total Fat 16 g, Carbohydrates 32 g, Protein 6 g
Save to Pinterest Enjoy this delicious vegetable coconut curry with rice or naan for a cozy, satisfying meal. Leftovers reheat beautifully for lunch the next day!
Common Recipe Questions
- → Can this dish be made spicier?
Yes, increase the chili flakes or add a fresh diced chili to adjust the heat level to your preference.
- → What vegetables work best in this curry?
Mixed frozen vegetables like carrots, peas, green beans, corn, cauliflower, and broccoli blend well, but you can also add bell peppers or spinach for variety.
- → How can I add more protein to this dish?
Add drained chickpeas or cubes of firm tofu along with the vegetables for a protein boost.
- → Is coconut milk essential to the flavor?
Yes, the creamy coconut milk provides richness and balances the spices, giving the curry its signature smooth texture.
- → What can I serve this with?
This curry pairs wonderfully with cooked rice or warm naan bread to soak up the flavorful sauce.