Vegetable Coconut Curry

A rich and creamy curry packed with assorted vegetables, simmered in a spiced coconut milk sauce. This hearty dish is perfect for a cozy meal, offering a balance of warmth from the spices and sweetness from the coconut milk.

Why You’ll Love This Recipe

• Rich and creamy – Coconut milk creates a velvety texture and enhances the flavors.
• Loaded with vegetables – A nutritious meal packed with fiber and vitamins.
• Vegan and gluten-free – Suitable for various dietary preferences.
• One-pot meal – Easy to prepare and requires minimal cleanup.
• Customizable – Swap or add different vegetables based on what you have.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 tablespoon coconut oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 medium sweet potato, peeled and cubed
• 1 red bell pepper, sliced
• 1 cup cauliflower florets
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• Salt and freshly ground black pepper, to taste
• Juice of half a lime
• Fresh cilantro, chopped, for garnish

Directions

Sauté Aromatics

1. In a large pot, heat coconut oil over medium heat.
2. Add diced onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger; cook for an additional minute until fragrant.

Add Spices

1. Sprinkle in curry powder, turmeric, cumin, coriander, and cayenne pepper (if using).
2. Cook, stirring constantly, for 1-2 minutes to toast the spices.

Incorporate Vegetables

1. Add cubed sweet potato, red bell pepper slices, and cauliflower florets to the pot.
2. Stir to coat the vegetables evenly with the spices.

Add Liquids and Simmer

1. Pour in diced tomatoes (with their juices) and coconut milk.
2. Season with salt and pepper to taste.
3. Bring the mixture to a gentle boil, then reduce heat to low.
4. Cover and let simmer for 20-25 minutes, or until the vegetables are tender.

Finish the Curry

1. Stir in chickpeas and cook for an additional 5 minutes to heat through.
2. Squeeze in lime juice and adjust seasoning as needed.

Serve

1. Ladle the curry into bowls and garnish with chopped fresh cilantro.
2. Serve hot over steamed rice or with warm naan bread.

Servings and Timing

• Prep Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4 servings
• Calories: Approximately 350 kcal per serving

Variations

• Protein Boost: Add tofu, tempeh, or lentils for more protein.
• Extra Creaminess: Stir in a spoonful of cashew cream for an even richer texture.
• Spicy Kick: Increase cayenne or add sliced fresh chili peppers.
• Leafy Greens: Stir in spinach or kale in the last few minutes of cooking.
• Nutty Flavor: Sprinkle toasted cashews or almonds on top for added crunch.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm on the stovetop over medium heat or microwave in short intervals, stirring occasionally.

FAQs

Can I use light coconut milk?

Yes, but full-fat coconut milk provides a creamier texture.

What can I substitute for chickpeas?

Try lentils, white beans, or tofu as an alternative protein.

Can I make this curry ahead of time?

Yes, the flavors deepen when stored, making it even better the next day.

Is this curry spicy?

It has mild warmth, but you can adjust the heat by adding or omitting cayenne pepper.

What’s the best rice to serve with this curry?

Basmati, jasmine, or brown rice pairs well.

Can I add coconut cream instead of coconut milk?

Yes, but you may need to thin it with a little water or broth.

How do I make the curry thicker?

Simmer uncovered for a few extra minutes or mash some of the sweet potatoes.

Can I use frozen vegetables?

Yes, but adjust the cooking time accordingly.

What’s a good substitute for sweet potatoes?

Carrots, butternut squash, or regular potatoes work well.

Can I make this in a slow cooker?

Yes, cook on low for 6 hours or high for 3-4 hours.

Conclusion

This Vegetable Coconut Curry is a flavorful, nourishing dish that’s easy to prepare and full of wholesome ingredients. Whether you’re looking for a comforting weeknight dinner or a meal prep option, this curry delivers on taste and simplicity. Try it today and enjoy a delicious plant-based meal!