Save A vibrant, budget-friendly plant-based curry featuring colorful frozen vegetables simmered in creamy coconut milk and aromatic spices.
This veggie coconut curry was the first plant-based meal I cooked for my friends when experimenting with vegan recipes. Everyone loved its rich flavor and cheerful colors.
Ingredients
- Mixed frozen vegetables: 500 g (about 4 cups) (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 to 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 toast the spices.
- Add vegetables and tomatoes:
- Add frozen vegetables and diced tomatoes. Stir to combine.
- Add liquids and season:
- Pour in coconut milk and water. Season with salt and black pepper.
- Simmer curry:
- Bring to a simmer, cover, and cook for 15 to 18 minutes, stirring occasionally, until vegetables are tender and curry has thickened.
- Finish and serve:
- Stir in lime juice and adjust seasoning if needed. Serve hot, garnished with chopped cilantro, alongside rice or naan if desired.
Save This curry is now a staple at our family dinners, and everyone looks forward to its fragrant aroma wafting through the kitchen.
Required Tools
Large saucepan, chefs knife, cutting board, wooden spoon, measuring cups and spoons.
Allergen Information
The recipe is naturally vegan and gluten-free. Ensure ingredients like curry powder are certified gluten-free if needed.
Nutritional Information
Each serving provides 295 calories, 16 g fat, 32 g carbohydrates, and 6 g protein.
Save This curry comes together quickly and makes excellent leftovers for lunch the next day.
Recipe FAQs
- → What vegetables work best in this curry?
Frozen blends with carrots, peas, green beans, corn, cauliflower, and broccoli provide vibrant color and texture. Bell peppers or spinach can also be added for variation.
- → Can I adjust the spice level?
Yes, increase chili flakes or add diced fresh chili to intensify the heat according to your preference.
- → Is there a way to add protein to this dish?
Adding canned chickpeas or firm tofu cubes when cooking the vegetables boosts protein content without altering the flavor significantly.
- → What can I use to finish and garnish the curry?
Freshly chopped cilantro and a squeeze of lime juice brighten the dish and enhance freshness at the end of cooking.
- → What cooking tools are recommended?
A large saucepan or deep skillet is ideal, along with a chef’s knife, cutting board, wooden spoon, and measuring cups and spoons.
- → How long does it take to prepare and cook?
Preparation takes about 10 minutes, with around 25 minutes of cooking time, resulting in a total of approximately 35 minutes.