Coconut Veg Curry Recipe Easy and Delicious Dinner Idea

If you’re craving a comforting, vibrant, and wholesome meal, look no further than this coconut veg curry recipe. Bursting with fresh vegetables and infused with the rich creaminess of coconut milk, this dish offers a delightful balance of flavors that will satisfy both your taste buds and your nutritional needs.

Whether you’re a seasoned curry lover or trying to incorporate more plant-based meals into your diet, this recipe is incredibly versatile and easy to prepare.

The fragrant spices combined with tender veggies and luscious coconut make it a perfect weeknight dinner or a special weekend treat. Plus, it’s naturally vegan, gluten-free, and packed with vitamins and antioxidants.

Serve it with rice or naan for a meal that feels indulgent yet nourishing. If you want to explore more exciting vegetable dishes, check out our Peruvian Vegetable Recipes for Flavorful Healthy Meals for unique inspirations.

Why You’ll Love This Recipe

This coconut veg curry is a celebration of fresh ingredients and bold spices. Here’s why it will quickly become a staple in your kitchen:

• Rich and creamy: The coconut milk adds a smooth texture that perfectly complements the spices.
• Highly customizable: Use whatever veggies you have on hand – it’s that flexible!
• Nutritious and wholesome: Packed with fiber, vitamins, and plant-based protein from the vegetables.
• Quick and easy: Ready in under 40 minutes, making it great for busy weeknights.
• Vegan and gluten-free: Perfect for various dietary preferences and restrictions.
• Delicious leftovers: Flavors deepen overnight, so it tastes even better the next day.

Ingredients

• 2 tablespoons coconut oil (or vegetable oil)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder (adjust to taste)
• 1 large carrot, sliced
• 1 bell pepper, chopped (any color)
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and halved
• 1 medium potato, peeled and cubed
• 1 can (400 ml) coconut milk
• 1 cup vegetable broth
• 1 can (400 g) chickpeas, drained and rinsed
• Salt and pepper to taste
• Fresh cilantro, chopped for garnish
• Juice of half a lime

Equipment

• Large deep skillet or saucepan
• Cutting board
• Sharp knife
• Wooden spoon or spatula
• Measuring spoons and cups
• Can opener
• Grater (for ginger)

Instructions

1. Heat the coconut oil in your skillet over medium heat until shimmering.
2. Add the chopped onion and sauté for 5-7 minutes until translucent and soft.
3. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
4. Add the ground spices – cumin, coriander, turmeric, garam masala, and chili powder. Stir constantly for 1 minute to toast the spices and release their aromas.
5. Add the chopped carrot, bell pepper, zucchini, green beans, and potato to the pan. Mix well to coat the veggies with the spices.
6. Pour in the coconut milk and vegetable broth. Stir to combine and bring the mixture to a gentle simmer.
7. Cover the pan and let it simmer for 20-25 minutes or until the potatoes and other vegetables are tender.
8. Add the drained chickpeas and stir them into the curry. Cook for an additional 5 minutes to heat through.
9. Season with salt and pepper to taste, then squeeze in the fresh lime juice for a bright finishing touch.
10. Garnish with chopped fresh cilantro before serving.

Tips & Variations

For an extra boost of flavor, toast your whole spices (like cardamom pods, cloves, and cinnamon sticks) in the oil before adding the onions.

You can easily swap out or add vegetables depending on what’s in season or your preference. Sweet potatoes, cauliflower florets, or spinach work wonderfully in this curry too.

To make this recipe nut-free, ensure your coconut milk is produced in a nut-free facility. For a thicker curry, reduce the amount of vegetable broth or simmer uncovered for the last 5 minutes.

Try adding a tablespoon of tomato paste or diced tomatoes for a tangier base, or a teaspoon of brown sugar to balance the spices.

If you’re interested in exploring other vegan creamy sauces, take a look at our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes for inspiration.

Nutrition Facts

Note: Nutrition facts are estimates and can vary based on ingredients used.

Serving Suggestions

This coconut veg curry pairs beautifully with a variety of sides. Serve it over steamed jasmine rice or fluffy basmati for a classic combination.

Alternatively, try it with warm naan bread or chapati to scoop up the creamy sauce.

For a lighter meal, serve alongside a crisp cucumber salad or a fresh green salad with a tangy vinaigrette. And if you’re looking for a protein boost, add some grilled tofu or tempeh on the side.

Looking for more hearty and flavorful vegan dishes? Explore our Instant Pot Vegetarian Recipes Indian Food Lovers Adore for more easy Indian-inspired meals.

Conclusion

This coconut veg curry recipe is a perfect blend of comfort, nutrition, and vibrant flavors. It’s a dish that welcomes creativity, allowing you to use your favorite vegetables and adjust spices to your liking.

Whether you’re cooking for yourself, family, or friends, this curry promises a satisfying and wholesome experience.

The luscious coconut milk creates a soothing, creamy base that melds beautifully with the earthy spices and fresh vegetables. Plus, it’s a wonderful way to add more plant-based meals to your routine without sacrificing taste or texture.

Don’t forget to bookmark this recipe and explore more delicious vegan recipes like our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or the Vegan Bread Machine Recipe for Soft, Delicious Loaves for delightful plant-based treats and breads.

Enjoy cooking, and happy eating!

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