Save A vibrant budget-friendly plant-based curry featuring colorful frozen vegetables simmered in creamy coconut milk and aromatic spices.
I first prepared this curry on a weeknight when I needed a quick meal. The wonderful aroma from the coconut milk and spices instantly made the kitchen feel warm and inviting.
Ingredients
- Mixed frozen vegetables: 500 g (about 4 cups) (e.g. 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
- Cook aromatics:
- Heat vegetable oil in a large saucepan over medium heat. Add diced onion and cook for 3 to 4 minutes until softened and translucent.
- Add garlic and ginger:
- Add garlic and ginger and sauté for 1 minute until fragrant.
- Toast spices:
- Stir in curry powder cumin coriander turmeric and chili flakes. Cook for 1 minute to toast the spices.
- Add vegetables and tomatoes:
- Add frozen vegetables and diced tomatoes. Stir to combine.
- Add liquids and season:
- Pour in coconut milk and water. Season with salt and black pepper.
- Simmer:
- Bring to a simmer cover and cook for 15 to 18 minutes stirring occasionally until vegetables are tender and curry has thickened.
- Finish:
- Stir in lime juice and adjust seasoning if needed.
- Serve:
- Serve hot garnished with chopped cilantro alongside rice or naan if desired.
Save This recipe quickly became a family favorite for busy nights when everyone wants something tasty and nourishing in less than 40 minutes.
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. 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 Enjoy this rich colorful curry as a cozy and satisfying meal. It pairs perfectly with steamed rice or warm naan.
Recipe FAQs
- → What vegetables work best in this curry?
Mixed frozen vegetables like carrots, peas, green beans, corn, cauliflower, and broccoli create a hearty and colorful blend that holds up well in the curry sauce.
- → Can I add protein to this dish?
Yes, adding drained chickpeas or firm tofu cubes during cooking boosts protein content and complements the flavors beautifully.
- → How spicy is this curry, and can the heat be adjusted?
The dish includes optional chili flakes that can be increased or omitted to suit your preferred spice level, making it customizable for all tastes.
- → What is the best way to serve this curry?
This curry is delicious served hot with steamed rice or warm naan bread, which soak up the creamy, flavorful sauce perfectly.
- → Is this suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free. Ensure spice blends like curry powder are certified gluten-free for safety.
- → Can I make this curry ahead of time?
The flavors deepen when allowed to rest, so it can be prepared in advance and gently reheated before serving without losing quality.