Indian Coconut Vegetable Curry

Indian coconut curry vegetables recipe

The Spruce Eats / Anastasiia Tretiak

Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 4 to 5 servings
Nutritional Guidelines (per serving)
288 Calories
15g Fat
34g Carbs
9g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 to 5
Amount per serving
Calories 288
% Daily Value*
Total Fat 15g 20%
Saturated Fat 11g 53%
Cholesterol 0mg 0%
Sodium 333mg 14%
Total Carbohydrate 34g 12%
Dietary Fiber 9g 33%
Protein 9g
Calcium 136mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In this simple and healthy dish inspired by Indian and Thai cuisines, vegetables simmer in a spiced coconut milk curry, creating a unique flavor combination that's not exactly traditional to either cuisine. This recipe calls for cauliflower, green beans, carrot, and zucchini, but just about any veggies will do in this recipe; try adding spinach to get your greens or baby corn for an unexpected twist. 

In this vegetarian, vegan, and gluten-free recipe, the vegetables are simmered in a coconut milk curry sauce made from onion, garlic, fresh ginger, green chili, and plenty of Indian spices, including turmeric, coriander, and curry. Note that with all those delicious spices, the recipe just calls for a tiny amount of salt, but feel free to add according to your taste. You can also adjust the heat of this dish by changing the type of pepper or the amount (and number) of spices.

Ingredients

  • 1 onion (chopped)
  • 3 cloves garlic
  • 1 tablespoon minced fresh ginger
  • 1 medium green chili (such as jalapeno; seeded)
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon ground coriander
  • 1 teaspoon cumin
  • 1 teaspoon curry powder
  • 1/2 head of cauliflower (chopped)
  • 1 cup green beans
  • 1 carrot (sliced)
  • 1 yellow or green zucchini (sliced)
  • 1 cup coconut milk
  • 1/2 teaspoon salt, or to taste
  • For Serving:
  • White rice or brown rice

Steps to Make It

  1. Gather the ingredients.

    Gather ingredients for coconut curried vegetables
    The Spruce Eats / Anastasiia Tretiak
  2. Place the onion, garlic, ginger, and green chili in a food processor and process just until mostly smooth.

    Blend in food processor
    The Spruce Eats / Anastasiia Tretiak
  3. Transfer this mixture to a large skillet, along with the vegetable oil. Heat the oil and onion mixture together over medium heat and allow to cook for 1 to 2 minutes, stirring frequently.

    Transfer to skillet
    The Spruce Eats / Anastasiia Tretiak
  4. Add in the turmeric, coriander, cumin, and curry powder and heat for 1 more minute.

    Add in tumeric
    The Spruce Eats / Anastasiia Tretiak 
  5. Add in the chopped cauliflower, green beans, carrot, zucchini, and the coconut milk and stir well to combine. Season generously with 1/2 teaspoon salt, or to taste.

    Add vegetables
    The Spruce Eats / Anastasiia Tretiak
  6. Cover and allow the vegetables to cook over medium-low heat for at least 20 minutes, or until all of the veggies are tender. A bit of the liquid will evaporate as the vegetable mixture cools, so don't worry if it seems to have a little too much liquid at first. 

    Stir
    The Spruce Eats / Anastasiia Tretiak
  7. Serve your coconut curried vegetables over plain white or brown rice and enjoy.

    Serve
    The Spruce Eats / Anastasiia Tretiak

Pepper Seeding Tip

The seeds of hot chili peppers are where the heat is, so when seeding the pepper you need to take precautions; the oils from the seeds can transfer from your hands to your eyes or mouth if you're not careful. Wearing plastic gloves is the best defense, but you can also just be sure to thoroughly wash your hands afterward. To easily seed a pepper, slice the pepper in half and use the tip of the knife to scrape out the seeds.