Coconut Vegetable Curry Recipe
Coconut vegetable curry is the queen of comfort food—rich, creamy, and dramatic enough to make bland dinners feel personally attacked.
It blends fragrant spices, silky coconut milk, and colorful veggies into one pot of edible magic that even picky eaters can’t resist.
This curry practically demands applause, while secretly taking less effort than pretending to enjoy a sad side salad for dinner.
It tastes indulgent, feels nourishing, and pairs beautifully with rice or naan, ensuring your taste buds thank you with zero guilt.
Darling, this curry is plant-based power disguised as luxury, and yes, it slays.
Coconut Vegetable Curry Recipe
A rich coconut-based curry loaded with vegetables, simmered in fragrant spices, and perfect for cozy weeknight dinners or entertaining guests.
Ingredients
- Mixed vegetables carrots, cauliflower, peas, bell peppers – 4 cups
- Onion – 1 large chopped
- Garlic – 3 cloves minced
- Ginger – 1 tbsp grated
- Coconut milk – 1 can 400 ml
- Tomato puree – 1 cup
- Curry powder – 2 tbsp
- Turmeric – ½ tsp
- Cumin seeds – 1 tsp
- Olive oil – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Fresh cilantro – 2 tbsp chopped
Instructions
- Heat olive oil in a pot and add cumin seeds.
- Sauté onion, garlic, and ginger until golden and fragrant.
- Stir in curry powder and turmeric.
- Add tomato puree and cook for 5 minutes.
- Toss in vegetables, salt, and pepper, mixing well.
- Pour in coconut milk, reduce heat, and simmer 20 minutes.
- Garnish with cilantro before serving.
Notes
Nutritional Values (per serving)
- Calories: 300
- Total Fat: 16 g
- Saturated Fat: 7 g
- Carbohydrates: 32 g
- Fiber: 9 g
- Protein: 7 g
Vitamins & Minerals (per serving)
- Vitamin A: 40%
- Vitamin C: 35%
- Iron: 20%
- Folate: 18%
- Potassium: 22%
Additional Tips
- Add chili flakes for heat if you’re feeling bold.
- Use sweet potatoes for extra creaminess.
- Serve with basmati rice or naan for maximum comfort.
