Coconut Vegetable Curry

$5.80 recipe / $1.45 serving

I gotta give a big shout out to Neil, whose tweet inspired me to try again with a recipe that I completely failed with the first time around. Neil tweeted about an amazing vegetable and chickpea curry he had made with coconut milk and it just so happened to be exactly what I was craving, so I knew I was going to have to try it again. I approached the recipe with a bit more thought and planning this time and I’m happy to report that we now have a WINNER! Woo!

And by winner I mean I couldn’t stop sneaking spoonfuls of the sauce between photographs. It’s one of those dishes that just makes you say, “MORE!” Curries aren’t the prettiest of dishes, but their powerful flavor more than makes up for their lack in appearance. Using a pre-blended curry powder makes this dish a breeze. There’s no measuring out ten different spices, just one perfectly blended mix. I used a hot curry powder, but there are plenty of mild versions on the market. The beauty of a mild curry powder is that you can simply add some cayenne pepper to make it hot, or any heat level between.

I used another one of my favorite short cut items for this dish: frozen vegetables. I used a one pound bag of frozen cauliflower and broccoli. Not only was it a fraction of the price than if I had purchased them fresh, but I had exactly the amount I needed, the chopping was already done for me, and they are pre-blanched, so the cooking time was much shorter. Gotta love it.

The summary: This is a very easy, super flavorful, filling, and inexpensive dish that will help you use up leftover vegetables from your refrigerator or freezer. I made my vegetable choices based on what I had on hand, but you can feel free to experiment. For a little extra protein, try adding chickpeas, like Neil did!

Coconut Vegetable Curry

Coconut Vegetable Curry

4.5 from 24 reviews
Coconut Vegetable Curry
 
Prep time
Cook time
Total time
 
Serve this curry with warm jasmine rice or naan bread to soak up the delicious sauce.
Total Cost: $5.80
Cost Per Serving: $1.45
Serves: 4-6 (5 cups total)
Ingredients
  • 2 Tbsp olive oil $0.32
  • 2 cloves garlic $0.16
  • 1 inch fresh ginger $0.16
  • 2 Tbsp curry powder* $0.30
  • ½ lb. carrots (3-4 medium) $0.55
  • 1 small onion $0.52
  • 2 Tbsp tomato paste $0.11
  • 1 (15 oz.) can diced tomatoes $0.75
  • 1 lb. frozen broccoli and cauliflower pieces $1.65
  • 1 (14 oz.) light coconut milk** $0.99
  • ½ tsp salt $0.02
  • ½ tsp sugar $0.02
  • Handful fresh cilantro, chopped $0.25
Instructions
  1. Peel the ginger using either a vegetable peeler or by scraping with the side of a spoon. Grate about one inch of the ginger on a small holed cheese grater. Mince the garlic. Sauté the garlic and ginger with olive oil in an extra large skillet or large pot over medium heat until softened (1-2 minutes). Add the curry powder and continue to sauté for one minute more.
  2. Meanwhile, peel and cut the carrots into rounds. Dice the onion. Add the carrots and onion to the skillet and continue to sauté until the onions are soft and transparent.
  3. Add the tomato paste and diced tomatoes (with juices) to the pot. Stir until the tomato paste has mixed in with the juices and created a thick sauce. Add the frozen broccoli and cauliflower pieces and stir to combine. Let the pot simmer over medium heat until the broccoli and cauliflower have heated through (5-10 minutes).
  4. Turn the heat down to low and add the coconut milk. Stir until the coconut milk is thoroughly mixed with the tomato sauce. Allow the curry to heat through over low heat (5 minutes). Stir the salt and sugar into the sauce. Taste and add more salt if desired. Top with a handful of fresh, chopped cilantro.
Notes
*Every curry powder blend is different, so start with a smaller amount and add more as needed. I used 2 Tbsp total.

*Full fat coconut milk can be used in place of light coconut milk, but you may need to add some water to thin the sauce. Full fat coconut milk has much less liquid than light coconut milk.

 

Coconut Vegetable Curry

 

Step by Step Photos

Garlic and Ginger

Begin by mincing 2 cloves of garlic and grating about one inch of ginger on a small holed cheese grater (remove the skin first, either with a vegetable peeler or by scraping with the side of a spoon). Sauté the garlic and ginger with 2 Tbsp olive oil in an extra large skillet or a large pot over medium heat. Sauté just until soft (about 2 minutes).

Curry Powder

Add 2 Tbsp of curry powder and continue to sauté over medium heat for about one minute. This will toast the spices and magnify their flavors. 2 Tbsp seems like a lot, but there will be a lot of vegetables to cover and the coconut milk really mellows things out quite a bit. That being said, every curry powder is different, so you may want to start with a smaller amount and work your way up. After you add the frozen vegetables is a good place to taste and determine if more is needed.

Onions and Carrots

Meanwhile (or before, if you need more time), dice one small onion and peel and chop 1/2 lb. of carrots (about 3-4 carrots).

Saute Onion and Carrots

Add the onions and carrots to the skillet (or pot) and continue to sauté over medium heat until the onions are soft and transparent. 

Tomatoes

Next add 2 Tbsp tomato paste and one 15-ounce can of diced tomatoes (with the juices). Stir until the tomato paste has mixed in with the juices.

Frozen Vegetables

Check the freezer aisle for a one pound bag of frozen broccoli and cauliflower. This one was disguised as “Winter Blend” and has a picture of a red bell pepper on it, but when I flipped the bag over and looked at the ingredients, sure enough, it was JUST broccoli and cauliflower. :D

Heat Through

Stir one pound of frozen broccoli and cauliflower pieces into the tomato mixture and let it heat through.

Coconut Milk

I used this can of coconut milk that I had scored at Trader Joe’s the last time I was in Baton Rouge (99 cents! Woot!). You can certainly use full fat coconut milk, but you may need to add some water to make it more saucy. Full fat coconut milk has much less liquid than light coconut milk. Oh, and no, “coconut beverage” (the kind meant as a dairy milk substitute) will not work here. It’s too diluted.

Finished Vegetable Coconut Curry

Turn the heat down to low and then stir in the 14-ounce can of light coconut milk. Allow the sauce to heat through, then stir in 1/2 tsp of salt and 1/2 tsp of sugar. Taste the sauce and adjust the seasoning if desired. Top with a handful of fresh, chopped cilantro. 

Coconut Vegetable Curry

You’ll definitely want to serve the curry with either rice or naan to soak up all of the delicious sauce!

 

55 Comments

  1. Danni says:

    Love the recipe, I added more salt to my recipe. I also thickened my sauce, this was my first try at a curry recipe and it came out awesome. At least I think it is awesome, lol. Thanks for sharing the recipe.

  2. Beth says:

    Great recipe! I fried my onions garlic and ginger in coconut oil, used two TBs fresh curry powder and fresh tomato puree instead of canned paste. As for veggies…yellow summer squash,carrots and a can of chickpeas. It was awesome. I left out the sugar at the end. I added one crushed dried Japanese chili for heat and served with Jasmine rice. Will certainly make again. Exactly what I was looking for. Thanks.

  3. Amanda says:

    Oh my goodness. This is the first time I’ve ever made a recipe from your site and all I can say is that if all your recipes are this delicious I’m going to have a very happy tummy for a long time.

    This was amazing! I used chickpeas, carrot, and sweet potato for the veg, and threw in a lonely chicken breast that was languishing in the freezer. It required all of my self control not to go back for seconds (on the upside, I know what my lunch is tomorrow). Thanks for the great recipe!

  4. Kat C. says:

    I made this tonight- wow, it was good! I used chickpeas and summer squash for the veggies, which is what I had around. It turned out great! Also added a teaspoon of garam masala, for more depth of flavor and added spice. My husband and I inhaled it! Also, I wanted to say thank you for having so many simple yet vegan-friendly recipes. I am a big fan. :)

  5. sarah says:

    Found this on a random search… its our first curry dish & we are blown away!

  6. I made this tonight and love the veggies with the mild curry. We had fresh cauliflower so we just used that, and I added a bit of cumin and cayenne pepper as our curry powder isn’t particularly spicy. Served with basmati rice and it’s delicious!

  7. Emily H. says:

    Just had this (with a few changes, since I had no ginger, not light coconut milk, and used a different veggie blend) and I thought it was great!! Thanks for the recipe!

  8. Rachel says:

    We love this recipe (and many others on your site)! We added green beans and my husband said that cashews would also be a great addition next time.

  9. Ginger says:

    Would this freeze well?

  10. Question about ginger

    How do you store yours? I always cut off what I need, but just leave the raw part (the area I just cut from) open to the elements – I store it on my counter bowl w/onions & garlic). Should I be Saran wrapping the cut end? I just slice off the now dried end (from the last time I cut a hunk off) & it’s still fresh.

    How do you store yours?

    Love your site – I made the oven fajitas last night again (they are delicious with cubed fish added 1/2 way through the cooking time).

    • Hi Jo, I usually wrap mine in plastic and keep it in the fridge, but you can also keep it in the freezer. Check out my post on how to cook with ginger for all the details. :)

    • Teri says:

      I use ginger in my smoothies everyday and often in sauces, soups, etc. After I buy it, I peel it cut in into single serving pieces, put it in a storage container and freeze it. Works great!

  11. jolley900 says:

    Very easy and quick which was great since I was short on time and didn’t really feel like cooking anyway LOL. Over all, it was OK. Not great but not bad. Better next day I think. served with rice and naan. I like cooking Indian food and this was more of a can and bag week day recipe for me versus anything authentic. Husband liked it but he agreed it was better the next day. good to throw together in a pinch but not something I would make for company or add to my “must make” rotation.

    All that being said, I love this site and can’t wait to try another recipe!

  12. Jessica says:

    I made this five days ago and I’ve had it every day for lunch ever since — and far from getting tired of it, I’ve been looking forward to lunch every day and finding excuses to eat early :) I finished it today, and I will be making it again! Combined with rice, it made a total of six meals, was Incredibly easy, and allowed me to use up tons of leftovers, including some red cabbage I didn’t know what else to do with. The only curry powder I had on hand was a store brand variety at least two years old. As warned, it was a little bland, so I added more, and threw in some red pepper flakes, and that’s all it took! Thank you for this coconut curry recipe!

  13. Jennifer says:

    This is one of the only recipes of yours I haven’t liked (and I’ve been cooking primarily from your site for about 6 months). I don’t know if it was the curry powder I used, or the IMO unnecessary tomato paste that I used anyway, but mine came out really bland. I’m really big on eating leftovers for lunch at work, and not wasting food, but after a couple of days I had to throw it out because I couldn’t stand to eat any more.
    I’ll keep trying other recipes though :)

    • Yep, I have a feeling that the curry powder will make a big difference. :/ I guess some brands are just not as good as others.

  14. Megan says:

    Should I make any changes if I want to add potato? How much should I add?

    • I would use one regular baking potato or two small red potatoes, cut them into small one-inch pieces and saute them in the beginning with the carrots and onions until soft. Then proceed as written.

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