Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables like carrots, green beans, and cauliflower can be used. Adjust cooking times slightly to ensure tenderness.

How can I make the curry spicier?

Increase the chili flakes or add a diced fresh chili during the spice toasting step for more heat.

Coconut milk gives the curry its creamy texture and subtle sweetness, but light coconut cream or a creamy non-dairy alternative can also work.

Chickpeas or firm tofu cubes can be added with the vegetables for extra protein without altering flavor balance.

Yes, it reheats well and flavors deepen overnight. Store in an airtight container in the fridge for up to 3 days.

A vibrant, budget-friendly plant-based curry featuring colorful frozen vegetables simmered in creamy coconut milk and aromatic spices.

I love making this veggie coconut curry when I want a comforting meal that comes together quickly and tastes bright without much effort.

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
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

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 coconut milk and simmer:: Pour in coconut milk and water. Season with salt and black pepper.
Cook 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.

Our whole family enjoys layering bowls of this coconut curry over rice, often sneaking extra veggies in for the kids.

Large saucepan or deep skillet, chefs knife and cutting board, wooden spoon or spatula, measuring cups and spoons

Contains coconut. Gluten-free if using certified gluten-free curry powder. Double-check all labels for hidden ingredients.

Per serving: Calories: 295, Total Fat: 16 g, Carbohydrates: 32 g, Protein: 6 g

This creamy curry is even better the next day and perfect for a speedy, colorful lunch or dinner.

→ Can I use fresh vegetables instead of frozen?: Yes, fresh vegetables like carrots, green beans, and cauliflower can be used. Adjust cooking times slightly to ensure tenderness.
→ How can I make the curry spicier?: Increase the chili flakes or add a diced fresh chili during the spice toasting step for more heat.
→ Is coconut milk necessary for this dish?: Coconut milk gives the curry its creamy texture and subtle sweetness, but light coconut cream or a creamy non-dairy alternative can also work.
→ What are good protein additions to this dish?: Chickpeas or firm tofu cubes can be added with the vegetables for extra protein without altering flavor balance.
→ Can I prepare this curry ahead of time?: Yes, it reheats well and flavors deepen overnight. Store in an airtight container in the fridge for up to 3 days.