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 when I was searching for a comforting vegan meal that used up frozen veggies from my freezer. It surprised me how delicious simple ingredients could be when cooked together with creamy coconut milk and warming spices. Now we make it most weeks!
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 (optional): ½ teaspoon 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
- 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 and ginger:
- Stir in garlic and ginger. Sauté for 1 minute until fragrant.
- Toast spices:
- Add curry powder cumin coriander turmeric and chili flakes. Cook for 1 minute to release flavors.
- Add vegetables and tomatoes:
- Stir in mixed frozen vegetables and diced tomatoes until well combined.
- Make curry base:
- Pour in coconut milk and water. Season with salt and black pepper.
- Simmer:
- Bring to a gentle simmer cover and cook for 15–18 minutes stirring occasionally until vegetables are tender and curry has thickened.
- Finish and garnish:
- Stir in lime juice and adjust seasoning if needed. Serve hot topped with chopped cilantro and cooked rice or naan.
Save We love gathering around the table with a warm bowl of coconut curry and rice on cold evenings. It became a comfort food favorite at our family gatherings especially when everyone wanted something nourishing and flavorful.
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 like curry powder are certified gluten-free. Always double-check ingredient labels for hidden allergens.
Nutritional Information
Calories: 295 Total Fat: 16 g Carbohydrates: 32 g Protein: 6 g per serving
Save This vibrant curry is best enjoyed fresh and can be adapted to suit your tastes. Store leftovers in the fridge for a quick future meal.
Recipe Guide
- → What vegetables work best in this curry?
Mixed frozen veggies like carrots, peas, green beans, corn, cauliflower, and broccoli create a colorful, balanced dish. Bell peppers and spinach also blend well.
- → Can I adjust the spice level?
Yes, increase chili flakes or add fresh diced chili for more heat, or omit chili flakes for a milder flavor.
- → What can I add for extra protein?
Drain and stir in canned chickpeas or cubes of firm tofu along with the vegetables for added protein.
- → Is full-fat coconut milk necessary?
Full-fat coconut milk provides creaminess and richness, but light coconut milk can be used for a lighter version.
- → How long should I simmer the curry?
Simmer the curry covered for 15-18 minutes, stirring occasionally, until vegetables are tender and the sauce has thickened.
- → Can I prepare this curry ahead of time?
Yes, it can be made in advance and reheated; flavors often deepen after resting overnight in the fridge.