Easy Vegetable Coconut Curry is a vibrant, flavorful dish that’s perfect for busy weeknights yet comforting enough to serve when you’re craving something cozy. Made with a medley of fresh vegetables simmered in a creamy, aromatic coconut milk sauce, it strikes the ideal balance between wholesome and indulgent.
This meal comes together quickly with pantry-friendly spices, making it both practical and satisfying. It’s naturally vegan, gluten-free, and packed with nutrients, making it a great choice for anyone looking to enjoy a lighter but deeply comforting dinner.
Gather all Ingredients
What Is Curry Powder?
Curry powders are a combination of dried spices blended together that includes turmeric, which gives it its signature yellow color, and other spices such as ginger, garlic, coriander, cumin, cinnamon, cloves, mustard seed, fennel seed and black pepper.
Canned coconut milk usually has a thick, cream-like consistency. It is higher in fat, and is typically used for baking or cooking.
This easy vegetable curry recipe with coconut milk is super versatile. Add your favorite ingredients and make to your own personal taste. You can definitely switch up the veggies and use whatever you have on hand. Mushrooms, snow peas, green beans, peas, carrots, cauliflower, broccoli, all would be great in this.
How to make this Recipe:
- Add vegetables
In a large skillet or pot, heat the oil over medium heat. Add the yellow squash, bell pepper, and salt to the skillet and cook stirring occasionally about 5 minutes.
- Add kale, garlic, and curry powder
Add the kale and garlic and cook for 1 more minute. Add curry powder and combine with vegetables.
- Add coconut milk, and water
Add coconut milk and water. Combine and bring to a boil, then immediately reduce heat to low. Simmer coconut curry sauce for about 5 minutes. Add more salt, to taste, if desired.
- Enjoy
Garnish with cilantro and enjoy warm over brown rice or quinoa.
Easy Vegetable Coconut Curry – Frequently Asked Questions:
Yes! Frozen vegetables work wonderfully in this curry. Just add them directly to the simmering sauce. They may release a bit of extra water, so simmer until the sauce thickens to your liking.
Definitely. Chickpeas, tofu, tempeh, or even lentils pair beautifully. If you’re not strictly vegan, cooked chicken or shrimp also work well.
It’s delicious with basmati rice, jasmine rice, quinoa, or warm naan bread. For a lighter option, try cauliflower rice or steamed greens on the side.
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Easy Vegetable Coconut Curry
Ingredients
- 3 medium yellow squash (chopped)
- 1 red bell pepper (chopped)
- 4 cups fresh kale (torn into pieces with center ribs removed)
- 2 tablespoons olive oil
- 2 garlic cloves (minced)
- 1 can coconut milk (13.5 fl oz)
- ¾ cup water
- 3 tablespoons curry powder
- Salt to taste
- ¼ cup fresh cilantro (chopped)
Instructions
- In a large skillet or pot, heat the oil over medium heat.
- Add the yellow squash, bell pepper, and salt to the skillet and cook stirring occasionally about 5 minutes. Add the kale and garlic and cook for 1 more minute.
- Add curry powder and combine with vegetables. Add coconut milk and water. Combine and bring to a boil, then immediately reduce heat to low. Simmer coconut curry sauce for about 5 minutes.
- Add more salt, to taste, if desired.
- Garnish with cilantro and enjoy warm over brown rice or quinoa.
Hi! I’m Irina. Here you’ll find healthy and healthy-ish recipes.
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