Save A vibrant, budget-friendly plant-based curry featuring colorful frozen vegetables simmered in creamy coconut milk and aromatic spices.
I first made this curry on a busy weeknight when I had only frozen veggies and coconut milk in the kitchen. It came together beautifully, and has since become a favorite vegan comfort dish that I whip up whenever I want a bright and satisfying meal without fuss.
Ingredients
- Mixed frozen vegetables: 500 g (about 4 cups) such as 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
- Sauté aromatics:
- Heat vegetable oil in a large saucepan over medium heat. Add diced onion and cook for 3–4 minutes until softened and translucent.
- Add garlic & ginger:
- Add garlic and ginger. Sauté for 1 minute until fragrant.
- Toast spices:
- Stir in curry powder, cumin, coriander, turmeric, and chili flakes. Cook for 1 minute to toast spices.
- Add veggies & tomatoes:
- Add mixed frozen vegetables and diced tomatoes. Stir to combine.
- Simmer with coconut milk:
- Pour in coconut milk and water. Season with salt and black pepper.
- Cook curry:
- Bring to a simmer, cover, and cook for 15–18 minutes, stirring occasionally, until vegetables are tender and curry thickens.
- Finish & serve:
- Stir in lime juice and adjust seasoning if needed. Serve hot, garnished with chopped cilantro, alongside rice or naan if desired.
Save This dish is always a hit at family dinners because everyone loves customizing their bowl with extra lime or cilantro. It brings people together, especially when shared over warm rice on a chilly evening.
Required Tools
Large saucepan or deep skillet, chef knife and cutting board, wooden spoon or spatula, measuring cups and spoons
Allergen Information
Contains coconut. Gluten-free as written. Always double-check ingredient labels for hidden allergens.
Nutritional Information (per serving)
Calories: 295, Total Fat: 16 g, Carbohydrates: 32 g, Protein: 6 g
Save Serve with fresh lime wedges for brightness. This curry tastes even better the next day, so leftovers are a treat!
Recipe FAQ
- → Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables can be used. Adjust cooking time as fresh veggies may cook faster than frozen ones.
- → What spices give this curry its flavor?
The blend of curry powder, cumin, coriander, turmeric, and optional chili flakes creates a warm, aromatic base.
- → How can I increase the protein content?
Add drained chickpeas or firm tofu cubes during cooking for an extra protein boost.
- → Is it possible to make this curry spicier?
Yes, increase chili flakes or add fresh diced chili peppers to adjust heat to your taste.
- → What are good serving suggestions for this dish?
Serve hot with rice or naan bread to complement the creamy, spiced coconut base.
- → Can I substitute coconut milk with a different base?
While coconut milk provides rich creaminess, light coconut milk or plant-based alternatives can be used, but may alter flavor and texture.