Healthy Dinner Vegetable Coconut Curry

Name: Healthy Dinner Vegetable Coconut Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup cauliflower florets; 1 cup bell peppers, chopped; 1 cup green beans, trimmed; 1 medium carrot, sliced; 1 tablespoon coconut oil; 1 onion, diced; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 teaspoon cumin; 1 teaspoon coriander; 1 can (400ml) coconut milk; Salt and pepper to taste; 2 tablespoons fresh cilantro, chopped

Highlighted under: Simple Cooking

I love whipping up a vibrant and nourishing vegetable coconut curry for dinner. It’s not just a delight to the taste buds, but also a joyous celebration of fresh produce and delicious spices. The creamy coconut milk melds beautifully with the mix of crisp vegetables, creating an aromatic experience that's hard to resist. Plus, it’s incredibly easy to make and perfect for busy weeknights when you still want to savor something wholesome and filling. Join me as we dive into this colorful dish that brings health and flavor to the dinner table!

Created by

Willow Harries

Last updated on 2026-01-11T19:20:41.319Z

As I was experimenting in the kitchen, I discovered that adding just the right spices can elevate even the simplest vegetables. For this coconut curry, I used cumin and coriander to enhance the flavors without overwhelming the dish. The fresh vegetables provide a wonderful crunch, while the creamy coconut milk ties everything together. I recommend choosing seasonal vegetables for the best freshness and flavor!

One tip I’ve learned is to cook the vegetables until they’re just tender and still vibrant. This ensures a delightful texture in every bite. Pair this curry with basmati rice or quinoa to make it even more satisfying. It’s a staple in our house that I can't wait to share with you!

        Why You Will Love This Recipe
        Aromatic spices that warm the heart
Creamy coconut sauce bursting with flavor
Versatile with any seasonal vegetables

      

Choosing the Right Vegetables

One of the best aspects of vegetable coconut curry is its versatility. When selecting your vegetables, aim for a mix of textures and colors to create a visually appealing dish. For instance, cauliflower adds a delicate crunch while bell peppers offer sweetness. Feel free to experiment with seasonal produce such as zucchini or snap peas, but keep in mind that softer vegetables like spinach should be added later to prevent overcooking.

Cut your vegetables into uniform pieces so they cook evenly. Aim for bite-sized chunks, particularly with denser vegetables like carrots, which may take longer to soften. If you’re in a hurry, you can opt for frozen vegetables—just make sure to thaw and drain them well before adding them to the pot.

Mastering the Coconut Milk Base

Coconut milk is the star of this curry, providing a creamy and rich base that melds beautifully with the spices. It's important to use full-fat coconut milk for a luxurious texture, but if you prefer a lighter version, you can substitute half of it with vegetable broth. Keep in mind that this may slightly alter the flavor profile, making it less rich but still delicious.

To avoid a curdled appearance, add the coconut milk gradually, stirring continuously as it heats. This method helps create a silky sauce and ensures that all the flavors are well incorporated. If the curry becomes too thick, just add a splash of water to reach your desired consistency.

Ingredients

Gather these ingredients to create a delicious coconut curry.

Vegetables

1 cup cauliflower florets
1 cup bell peppers, chopped
1 cup green beans, trimmed
1 medium carrot, sliced

Curry Base

1 tablespoon coconut oil
1 onion, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon cumin
1 teaspoon coriander
1 can (400ml) coconut milk
Salt and pepper to taste
2 tablespoons fresh cilantro, chopped

Make sure to have all the fresh ingredients ready before you start cooking for the best results!

Instructions

Follow these steps to create your healthy coconut curry.

Sauté the Aromatics

In a large pot, heat the coconut oil over medium heat. Add the diced onion, garlic, and ginger, and sauté for about 5 minutes until fragrant and the onion is translucent.

Add the Spices

Stir in the cumin and coriander, cooking for another minute to release their flavors.

Cook the Vegetables

Add the carrots, cauliflower, bell peppers, and green beans to the pot. Stir to coat the vegetables with the aromatic mixture.

Pour in the Coconut Milk

Add the coconut milk to the pot, bringing it to a gentle simmer. Season with salt and pepper.

Simmer and Serve

Let the curry simmer for about 15 minutes, or until the vegetables are tender. Stir in chopped cilantro just before serving. Enjoy your curry warm!

Garnish your curry with extra cilantro or chili flakes for an added kick!

Pro Tips

For added protein, consider throwing in some chickpeas or tofu. This adaption will complement the flavors beautifully and make the dish even more filling.

Storing and Reheating Tips

Once your vegetable coconut curry has cooled, transfer it to an airtight container for storage. It can last in the refrigerator for up to 4 days, allowing the flavors to develop even further. When reheating, do so gently over medium heat on the stovetop, stirring occasionally. If it thickens too much, a little coconut milk or vegetable broth can help restore its creamy texture.

For longer storage, consider freezing the curry. Portion it into freezer-safe containers, leaving some space for expansion, and it will keep well for up to 3 months. When you're ready to enjoy it, thaw it overnight in the refrigerator before reheating.

Flavor Enhancements and Variations

Enhance the flavor of your coconut curry by adding a splash of lime juice or tamari sauce just before serving. This adds a lovely bright note without overwhelming the dish. If you're feeling adventurous, try incorporating some fresh herbs like basil or mint for an aromatic twist that complements the coconut milk beautifully.

For a heartier meal, consider serving the curry over a bed of rice or quinoa. You can also add protein sources like chickpeas or tofu for a vegan version that still satisfies. If you'd like a bit of heat, add some diced fresh chili or a teaspoon of red pepper flakes during the cooking process.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables work well in this recipe. Just add them directly to the pot and simmer until heated through.

→ How spicy is this curry?

This curry is mild, but you can easily add chili powder or fresh chili for an extra kick.

→ Can this dish be made vegan?

Absolutely! This recipe is naturally vegan as it uses coconut milk and vegetables and does not contain any animal products.

→ What can I serve with this curry?

This curry pairs perfectly with basmati rice, quinoa, or even naan for a complete meal.