Veg Curry Recipe With Coconut Milk: Easy & Creamy Delight

Looking for a hearty, flavorful dish that’s both comforting and nutritious? This veg curry recipe with coconut milk is exactly what you need.

Bursting with vibrant vegetables and infused with aromatic spices, this curry delivers a creamy, luscious texture thanks to the rich coconut milk. It’s a perfect meal for those chilly evenings or whenever you crave something wholesome and satisfying.

Plus, it’s entirely plant-based, making it ideal for vegans and vegetarians alike.

With simple ingredients that you probably already have in your pantry, this recipe is easy to customize depending on your favorite veggies or what’s in season. Whether you’re a seasoned cook or a beginner, this veg curry will quickly become a staple in your meal rotation.

Serve it with fluffy rice or warm naan for a delightful, nourishing meal that everyone will love.

Why You’ll Love This Recipe

This veg curry with coconut milk is a perfect blend of creamy richness and vibrant spices. The coconut milk not only adds a velvety texture but also balances the heat from the curry spices beautifully.

It’s incredibly versatile — you can swap in your favorite vegetables or adjust the spice level to suit your taste.

What’s more, it’s a one-pot wonder that requires minimal cleanup, making it great for busy weeknights or casual get-togethers. It’s also packed with fiber and vitamins from the fresh vegetables, creating a healthy, balanced meal.

If you love dishes that are both comforting and nutritious, this curry is a must-try!

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder (adjust to taste)
• 1 can (400ml) coconut milk
• 2 medium potatoes, peeled and diced
• 1 cup cauliflower florets
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 1 large carrot, sliced
• 1 red bell pepper, diced
• 1 cup frozen peas
• 1 can (400g) diced tomatoes
• Salt and pepper, to taste
• Fresh cilantro, chopped for garnish
• Juice of 1 lime

Equipment

• Large deep skillet or saucepan
• Wooden spoon or spatula
• Chef’s knife
• Cutting board
• Measuring spoons
• Can opener
• Ladle (for serving)

Instructions

1. Heat the oil: Place your skillet or saucepan over medium heat and add the vegetable oil. When hot, add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes.
2. Add garlic and ginger: Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant, making sure not to burn them.
3. Toast the spices: Sprinkle in the curry powder, turmeric, cumin, and chili powder. Stir well to coat the onions and release the spices’ aromas. Cook for 1 minute, stirring continuously.
4. Add tomatoes and potatoes: Pour in the diced tomatoes with their juice and add the diced potatoes. Stir to combine all ingredients.
5. Pour in coconut milk: Slowly add the coconut milk, stirring gently. Bring the mixture to a gentle boil, then reduce heat to a simmer.
6. Add remaining vegetables: Add the cauliflower florets, green beans, carrot slices, and diced red bell pepper. Stir well and cover the pan with a lid.
7. Simmer the curry: Let the curry simmer for 20-25 minutes or until the potatoes and vegetables are tender. Stir occasionally to prevent sticking.
8. Finish with peas and seasoning: Stir in the frozen peas and cook for an additional 5 minutes. Season with salt and pepper to taste.
9. Add lime juice and garnish: Remove the curry from heat and stir in the lime juice for a fresh zing. Garnish with chopped cilantro before serving.

Tips & Variations

“For a richer curry, use full-fat coconut milk, but light coconut milk works well for a lighter version.”

You can easily swap in or add any vegetables you like — sweet potatoes, zucchini, spinach, or even chickpeas work wonderfully. Adjust the chili powder or add fresh chili peppers if you prefer a spicier curry.

If you want a thicker curry, simmer it uncovered for a few extra minutes to reduce the liquid.

For those who enjoy a bit of tang, a spoonful of yogurt or a drizzle of tamarind paste can add a lovely depth of flavor. Serve with basmati rice, quinoa, or warm flatbreads to soak up the delicious sauce.

Nutrition Facts

Serving Suggestions

This veg curry pairs beautifully with steamed basmati rice or fragrant jasmine rice to soak up the creamy sauce. For a gluten-free option, serve it alongside quinoa or millet.

Warm naan or chapati breads also make excellent accompaniments, perfect for scooping up the curry.

For a complete meal, consider adding a side of tangy cucumber raita or a fresh green salad. You might also enjoy it with lentil dals or other Indian-inspired dishes like Instant Pot Vegetarian Recipes Indian Food Lovers Adore for a full feast.

Conclusion

This veg curry recipe with coconut milk is a delightful way to enjoy a wholesome, plant-based meal packed with vibrant flavors and nourishing ingredients. Its creamy texture and bold spices create a comforting dish that’s perfect any time of year.

Whether you’re cooking for a family dinner or meal prepping for the week, this curry is both satisfying and easy to make.

Feel free to experiment with different vegetables or spice levels to make it your own. If you love this recipe, don’t miss exploring other delicious vegetable dishes like Vegetable Alfredo Recipes for Creamy, Healthy Dinners or the easy and tasty Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.

For a sweet finish to your meal, try the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

Enjoy the rich, exotic flavors and the nourishing goodness of this veg curry — a perfect addition to your healthy cooking repertoire!

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