Vegetable Coconut Curry Recipe – I’ll let you in on a little secret: this vegetable coconut curry is my midweek lifesaver. Picture this—after a long day, the fridge staring back at you with a random assortment of veggies, and all you want is something comforting yet healthy. That’s when this curry recipe swoops in like a hero in a cape (well, maybe more like a simmering pot of deliciousness).
The best part? It’s so easy to make that you’ll feel like a pro in the kitchen without breaking a sweat. Plus, the creamy coconut milk and vibrant veggies will have you coming back for seconds (or thirds, no judgment here!).
You can find the recipe in printable form at the end of the article 🙂
Vegetable Coconut Curry Recipe
Ingredients You’ll Love:
- 1 tbsp coconut oil – Because everything tastes better with coconut.
- 1 onion, diced – A humble start for something magical.
- 2 garlic cloves, minced – For that extra zing.
- 1 tbsp red curry paste – The flavor MVP of this dish.
- 1 can (400ml) coconut milk – Creamy perfection in a can.
- 2 cups mixed vegetables – Use whatever’s hanging out in your fridge (carrots, bell peppers, zucchini, broccoli—go wild!).
- 1 cup vegetable broth – Keeps things light yet flavorful.
- 1 tbsp soy sauce – A dash of umami.
- Fresh lime juice – Zesty vibes incoming.
- Fresh basil for garnish – Fancy, but not too fancy.
Let’s Cook This Magic:
- Heat things up: Grab your trusty pan, heat up the coconut oil, and let the diced onion soften. It’s like the opening act before the main show.
- Turn up the flavor: Add the garlic and red curry paste. Stir it around for 1-2 minutes until your kitchen smells like a tropical getaway.
- Make it creamy: Pour in the coconut milk and vegetable broth. Watch as the mixture starts to come together like a dreamy hug in a pot.
- Veggie time: Toss in your mixed vegetables and let them cook until tender. Pro tip: Don’t overcook—nobody wants mushy veggies!
- The finishing touch: Stir in soy sauce and a squeeze of lime juice. Taste-test (a.k.a. chef’s privilege) and adjust seasoning if needed.
- Serve and swoon: Garnish with fresh basil, pair it with jasmine rice, and voilà—dinner is served.
Why This Curry Works Every Time:
- Quick & Customizable: Only have sweet potatoes and spinach? No problem. This curry plays well with whatever veggies you’ve got.
- Leftovers for Days: Trust me, the flavors get even better overnight. It’s like this dish knows how to age gracefully.
- Crowd-Pleaser: Whether you’re cooking for yourself or a dinner party, this curry makes you look (and feel) like a genius in the kitchen.
Variations & Substitutions:
- Protein Boost: Add chickpeas, tofu, or cubed tempeh. Cooked shrimp or chicken works too if you’re not going the vegan route.
- Spice Level: Want it spicier? Add a chopped chili or a splash of sriracha. Mild? Use less curry paste or opt for yellow curry instead.
- Coconut-Free? Sub in cashew cream or plain oat milk (though the flavor will change).
- Add Grains: Serve with quinoa or cauliflower rice for something different.
Storage, Prep & Make-Ahead Tips:
- Fridge: Keeps beautifully for 3–4 days. In fact, the flavors deepen overnight.
- Freezer: Freeze in individual portions for up to 2 months. Defrost overnight and reheat gently on the stove or in the microwave.
- Meal Prep Tip: Chop all your veggies ahead and store them in a container so you can toss them in when ready.
Packing Tips:
Transport in a thermos or heat-and-serve container for a cozy work lunch. Keep rice and curry separate if you’re worried about sogginess. Add fresh basil just before eating to keep it bright and flavorful.
Time-Saving Hacks:
- Use pre-cut frozen veggies or a fresh stir-fry mix from the store.
- Jarred minced garlic and ginger are major time-savers.
- Double the recipe and freeze half—you’ll thank yourself later.
Allergen Info & Diet Versions:
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
- Nut-Free: Coconut is a fruit—so you’re good here!
- Vegan & Dairy-Free: Naturally so.
- Soy-Free: Skip the soy sauce and add a pinch of salt + a splash of lime or rice vinegar for balance.
Healthy Tips & Nutrition Notes:
This curry is full of fiber, plant-based fats, and antioxidant-rich veggies. Add a handful of spinach or kale at the end for a bonus green boost. If you want more protein, chickpeas or lentils are a great match.
Mini Shopping List:
Pantry:
- Coconut oil
- Red curry paste
- Coconut milk
- Soy sauce or tamari
- Vegetable broth
- Rice (optional)
Fresh:
- Onion
- Garlic
- Lime
- Mixed vegetables (bell peppers, carrots, zucchini, etc.)
- Basil
Quick, customizable, and wildly flavorful—this vegetable coconut curry is proof that a one-pot dinner can still feel like something specia
Let’s Chat! – Vegetable Coconut Curry Recipe
What’s your favorite way to customize a curry? Do you throw in chickpeas for extra protein or go heavy on the spice? Let me know in the comments and share your version on Pinterest—I’d love to see how you make this recipe your own!
Vegetable Coconut Curry
I’ll let you in on a little secret: this vegetable coconut curry is my midweek lifesaver. Picture this—after a long day, the fridge staring back at you with a random assortment of veggies, and all you want is something comforting yet healthy. That’s when this curry recipe swoops in like a hero in a cape (well, maybe more like a simmering pot of deliciousness).
The best part? It’s so easy to make that you’ll feel like a pro in the kitchen without breaking a sweat. Plus, the creamy coconut milk and vibrant veggies will have you coming back for seconds (or thirds, no judgment here!).
Ingredients
- 1 tbsp coconut oil – Because everything tastes better with coconut.
- 1 onion, diced – A humble start for something magical.
- 2 garlic cloves, minced – For that extra zing.
- 1 tbsp red curry paste – The flavor MVP of this dish.
- 1 can (400ml) coconut milk – Creamy perfection in a can.
- 2 cups mixed vegetables – Use whatever’s hanging out in your fridge (carrots, bell peppers, zucchini, broccoli—go wild!).
- 1 cup vegetable broth – Keeps things light yet flavorful.
- 1 tbsp soy sauce – A dash of umami.
- Fresh lime juice – Zesty vibes incoming.
- Fresh basil for garnish – Fancy, but not too fancy.
Instructions
Notes
Why This Curry Works Every Time:
- Quick & Customizable: Only have sweet potatoes and spinach? No problem. This curry plays well with whatever veggies you’ve got.
- Leftovers for Days: Trust me, the flavors get even better overnight. It’s like this dish knows how to age gracefully.
- Crowd-Pleaser: Whether you’re cooking for yourself or a dinner party, this curry makes you look (and feel) like a genius in the kitchen.
For more healthy recipes CLICK HERE!
Or check my Pinterest board with indian & curry recipes collection
