Save A vibrant, budget-friendly plant-based curry featuring colorful frozen vegetables simmered in creamy coconut milk and aromatic spices.
I first made this curry when we needed a healthy, hearty dinner that used up frozen veggies and pantry staples. Its fragrant coconut base and vivid colors make it an instant favorite, even on busy weeknights.
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: 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 3–4 minutes until softened and translucent.
- Build the base:
- 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 and tomatoes:
- Add frozen vegetables and diced tomatoes. Stir to combine.
- Pour 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 and adjust seasoning if needed.
- Serve:
- Serve hot, garnished with chopped cilantro, alongside rice or naan if desired.
Save This veggie coconut curry is a favorite for my family because everyone can choose their preferred garnishes. The kids love it mild while we add extra chili flakes for more heat at the table.
Required Tools
Large saucepan or deep skillet, chefs knife and cutting board, wooden spoon or spatula, measuring cups and spoons
Nutritional Information (per serving)
Calories: 295, Total Fat: 16 g, Carbohydrates: 32 g, Protein: 6 g
Notes
For extra protein, add chickpeas or tofu with the vegetables. For a spicier curry, increase chili flakes or add a fresh chili. Coconut sugar or brown sugar adds subtle sweetness.
Save Enjoy this easy veggie coconut curry as a satisfying weeknight dinner or a flavorful meal prep option.
Recipe Help & Answers
- → Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables can be used. Simply adjust the cooking time to ensure they become tender without overcooking.
- → What can I add to increase protein content?
Chickpeas or firm tofu cubes blend well with the vegetables and boost protein levels without altering the flavors significantly.
- → Is it possible to make the dish spicier?
Increasing chili flakes or adding a diced fresh chili will enhance the heat and provide a spicier flavor profile.
- → Can I substitute coconut milk with another milk?
While coconut milk delivers the creamy texture and subtle sweetness, you may use other plant-based milks, but the flavor and consistency may vary.
- → What is the best way to serve this dish?
It pairs wonderfully with steamed rice or warm naan bread, allowing the rich curry flavors to shine.