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.
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
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.
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.