Indian Coconut Curried Vegetables (Vegan, Gluten-free)

Healthy veggies simmered in a simple coconut milk curry
Healthy veggies simmered in a simple coconut milk curry. Photo by Dorling Kindersley / Getty Images
  • 35 mins
  • Prep: 10 mins,
  • Cook: 25 mins
  • Yield: 4-5 servings
Ratings (21)

If you think you don't like to eat your vegetables, you might just change your mind when you discover these simple and healthy vegetables simmered in a simple coconut milk curry inspired by Indian and Thai curries, but with a flavor combination not particularly traditional to either cuisine. Just about any veggies will do in this recipe so get creative! Try adding spinach to get your greens, or baby corn for a fun change. 

In this vegetarian, vegan and gluten-free recipe, a mixture of vegetables, including cauliflower, green beans, carrots and zucchini 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, if you're used to more heavily salting your food, you may want to add in a bit extra to the final dish. 

These veggies have a bit of extra sauce, so you can serve them over rice, noodles (or rice noodles, even!), or try them with a whole grain such as millet or quinoa for a complete vegetarian dinner.

These coconut curried mixed vegetables are vegetarian, vegan, and gluten-free. Like making homemade vegetable curries? Here's more vegetarian curries from around the world

What You'll Need

  • 1 onion, chopped
  • 3 cloves garlic
  • 1 tbsp. fresh ginger, minced
  • 1 medium green chili, seeded
  • 1 tbsp. vegetable oil
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. ground coriander
  • 1 tsp. cumin
  • 1 tsp. curry powder
  • 1/2 cauliflower, chopped
  • 1 cup green beans
  • 1 carrot, sliced
  • 1 yellow or green zucchini, sliced
  • 1 cup coconut milk
  • 1/2 tsp. salt, or to taste

How to Make It

  1. First, place the onion, garlic, ginger and green chili in a food processor and process just until mostly smooth.
  2. Transfer this processed onion mixture to a large skillet, along with the vegetable oil. Heat the oil and onion mixture together over medium heat and allowIng to cook for a minute or two, stirring frequently, then add in the turmeric, coriander, cumin and curry powder and heat for just one more minute.
  1. Next, 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.
  2. 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. 

Serve your coconut curried vegetables over plain white or brown rice or, try another healthy whole grain for a complete vegetarian and vegan dinner

Nutritional Guidelines (per serving)
Calories 288
Total Fat 15 g
Saturated Fat 11 g
Unsaturated Fat 3 g
Cholesterol 0 mg
Sodium 333 mg
Carbohydrates 34 g
Dietary Fiber 9 g
Protein 9 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)