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.
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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
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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.
- 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.
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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.
