Save A vibrant budget-friendly plant-based curry featuring colorful frozen vegetables simmered in creamy coconut milk and aromatic spices.
I first made this curry on a rainy Tuesday and was amazed at how easily frozen vegetables transformed into something special. It quickly became a regular weeknight dinner for my family.
Ingredients
- 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
Instructions
- Heat Oil & Sauté Aromatics:
- Heat vegetable oil in a large saucepan over medium heat. Add diced onion and cook for 3–4 minutes until softened and translucent.
- Add Garlic & 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.
- Add Veggies & Tomatoes:
- Add frozen vegetables and diced tomatoes. Stir well to combine.
- Add Coconut Milk & Water:
- Pour in coconut milk and water. Season with salt and black pepper.
- Simmer:
- Bring to a simmer cover and cook for 15–18 minutes stirring occasionally until vegetables are tender and curry has thickened.
- Finish & Serve:
- Stir in lime juice and adjust seasoning. Serve hot garnished with cilantro with rice or naan if desired.
Save This curry is one my kids ask for when they need comfort food. Sharing bowls of it over laughter always feels special.
Required Tools
Large saucepan or deep skillet chefs knife and cutting board wooden spoon or spatula measuring cups and spoons
Allergen Information
Contains coconut gluten-free ensure packaged ingredients are certified check all labels for allergens
Nutritional Information
Calories 295 Total Fat 16 g Carbohydrates 32 g Protein 6 g per serving
Save Enjoy your nourishing veggie coconut curry fresh and hot. Leftovers are delicious the next day!
Kitchen Help
- → What vegetables work best in this curry?
Mixed frozen vegetables such as carrots, peas, green beans, corn, cauliflower, and broccoli provide a great balance of texture and flavor.
- → Can I adjust the spice level?
Yes, increasing chili flakes or adding fresh chili can boost the heat, while reducing them will mellow the dish.
- → What can I serve with this dish?
Steamed rice or warm naan bread complements the creamy coconut curry perfectly.
- → How long does it take to cook?
Preparation takes about 10 minutes, with 25 minutes of simmering for the vegetables to become tender and flavors to meld.
- → Can I add extra protein?
Adding drained chickpeas or tofu cubes during cooking enhances protein content and texture.
- → Is this curry gluten-free?
Yes, as long as curry powder and other spices are certified gluten-free, this dish contains no gluten ingredients.