Pin 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 when I wanted a cozy dish that came together quickly from freezer staples. The combination of creamy coconut and mild spices filled my kitchen with an inviting aroma.
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Ingredients
- Mixed frozen vegetables: 500 g (about 4 cups) such as carrots peas green beans corn cauliflower or 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
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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; sauté for 1 minute until fragrant.
- Toast spices:
- Stir in curry powder cumin coriander turmeric and chili flakes. Cook for 1 minute to release flavors.
- Combine vegetables:
- Add mixed frozen vegetables and diced tomatoes. Stir everything together.
- Simmer curry:
- Pour in coconut milk and water. Season with salt and pepper. Bring to a simmer cover and cook for 15–18 minutes until vegetables are tender and curry thickens.
- Finish and garnish:
- Stir in lime juice and adjust seasoning if needed. Serve hot garnished with chopped cilantro alongside rice or naan if desired.
Pin This vegan curry quickly became a family favorite and often makes an appearance for weeknight dinners together with warm rice.
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Required Tools
Large saucepan or deep skillet chefs knife cutting board wooden spoon measuring cups and spoons
Nutritional Information
Each serving provides around 295 calories 16 g fat 32 g carbohydrates and 6 g protein
Serving Suggestions
Enjoy your curry with cooked rice naan or even quinoa for a satisfying meal
Pin 
With its creamy sauce and colorful vegetables this curry is sure to brighten any meal. Enjoy sharing with loved ones or as a cozy solo dinner.
Recipe Q&A
- → Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables can be used; just adjust cooking time accordingly to ensure they become tender without overcooking.
- → How can I make this curry spicier?
Increase the chili flakes amount or add diced fresh chili peppers during the spice-toasting step.
- → What can I serve with this curry?
This curry pairs well with steamed rice, naan bread, or other grains to soak up the flavorful sauce.
- → Is coconut milk necessary for the creamy texture?
Coconut milk provides the signature creaminess and subtle sweetness, but you can substitute with coconut cream or a non-dairy milk thickened with cashew cream.
- → Can I add protein to this dish?
Absolutely, adding chickpeas or firm tofu cubes during cooking adds protein and texture without overpowering the flavors.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on stovetop or microwave.
