Pin A vibrant budget-friendly plant-based curry featuring colorful frozen vegetables simmered in creamy coconut milk and aromatic spices.
I made this veggie coconut curry on a busy weeknight and was amazed how quickly dinner came together. The kitchen filled with inviting aromas and everyone wanted seconds.
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
- 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 aromatics:
- Heat vegetable oil in a large saucepan over medium heat. Add diced onion and cook for 3 4 minutes until softened and translucent.
- Develop flavor:
- 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:
- Add frozen vegetables and diced tomatoes. Stir to combine.
- Simmer:
- Pour in coconut milk and water. Season with salt and black pepper.
- Cook:
- 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.
Pin My kids love scooping up this curry with soft pieces of naan. It has become a regular part of our weeknight rotation and never fails to brighten dinner time.
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 certified ingredients are chosen; always double-check labels for hidden allergens.
Nutritional Information
Per serving: Calories 295 Total Fat 16 g Carbohydrates 32 g Protein 6 g
Pin This dish is perfect for busy nights and leftovers taste even better the next day. Enjoy it with rice or naan for a satisfying meal.
Recipe FAQ
- → Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables can be substituted. Use a similar quantity and adjust cooking times until vegetables are tender.
- → How can I increase the protein content in this dish?
Adding chickpeas or firm tofu cubes enhances protein while maintaining the dish's texture and flavor.
- → What can I serve alongside this curry?
Steamed rice or naan bread pairs perfectly, balancing the creamy and spicy elements of the curry.
- → Is it possible to make this curry spicier?
Yes, increase chili flakes or add diced fresh chili to reach desired heat without overpowering the base flavors.
- → Can I store leftovers safely?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave before serving.