Save A vibrant, budget-friendly plant-based curry featuring colorful frozen vegetables simmered in creamy coconut milk and aromatic spices.
I first made this coconut curry on a busy weeknight, and it quickly became a favorite for its creamy texture and vibrant flavors. It is perfect when you want a satisfying meal without much effort.
Ingredients
- Mixed Frozen Vegetables: 500 g (about 4 cups), use any combination 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
- 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 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 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 Aromatics:
- 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 & Tomatoes:
- Add frozen vegetables and diced tomatoes. Stir to combine.
- Add Liquids:
- Pour in coconut milk and water. Season with salt and black pepper.
- Simmer Curry:
- Bring to a simmer, cover, and cook for 15 to 18 minutes, stirring occasionally, until vegetables are tender and curry has thickened.
- Finish & Serve:
- Stir in lime juice and adjust seasoning if needed. Serve hot, garnished with chopped cilantro, alongside rice or naan if desired.
Save This easy curry is often a hit at our weekend family dinners, bringing everyone together to enjoy a comforting 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; ensure packaged ingredients like curry powder are certified gluten-free. Always double-check ingredient labels for hidden allergens.
Nutritional Information
Per serving: Calories: 295, Total Fat: 16 g, Carbohydrates: 32 g, Protein: 6 g
Save Enjoy this curry fresh for maximum flavor, and store leftovers in an airtight container in the fridge for up to three days.
Recipe Questions & Answers
- → What vegetables work best in this curry?
Mixed frozen vegetables like carrots, peas, green beans, corn, cauliflower, and broccoli create a colorful, textured mix that cooks evenly in this dish.
- → Can I adjust the spice level?
Yes, increasing chili flakes or adding fresh diced chili will add heat, while omitting them keeps the curry milder.
- → Is it possible to add protein?
Adding chickpeas or firm tofu cubes during cooking boosts protein content and complements the flavors well.
- → How should I serve this coconut curry?
Serve hot, garnished with fresh cilantro and lime juice, alongside steamed rice or warm naan for a complete meal.
- → Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables like bell peppers and spinach can be substituted, adjusting cooking time as needed for tenderness.