Vegetable Curry with Coconut Milk – Simple Recipes for Dinner

You know that feeling when you open your kitchen and the whole house instantly fills with warm, exotic aromas? That’s exactly what happens when I make this vegetable curry with coconut milk. It’s my go-to recipe for when I want something comforting but packed with layers of flavor — creamy coconut, fragrant spices, and fresh veggies all mingling together in one pot. Plus, it’s surprisingly easy to pull together on a weeknight! Just chop, sauté, and simmer. The rich texture and the sweet-spicy balance always make me feel like I’m getting a little vacation on my dinner plate. Ready to stir up some magic? Let’s dive in!

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Ingredients

For the Main Dish:

• 2 tbsp vegetable oil or coconut oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder (adjust based on your spice preference)
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 medium carrot, sliced
• 1 red bell pepper, chopped
• 1 small zucchini, chopped
• 1 cup cauliflower florets
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk (full fat for creamier texture)
• 1 cup vegetable broth or water
• Salt and pepper, to taste
• Fresh cilantro, for garnish

For the Sauce / Garnish (Optional):

• 1 tbsp lime juice
• Chopped peanuts or cashews (for crunch)

How I Make It

Step 1:

Heat the oil in a large skillet or pot over medium heat. Add the diced onion and cook for about 5 minutes, until it’s soft and starting to turn golden. Then toss in the garlic and ginger, stirring for another minute until fragrant. This builds the flavor base!

Step 2:

Sprinkle in the curry powder, turmeric, and cumin. Toast those spices by stirring constantly for about 30 seconds — your kitchen will smell incredible!

Step 3:

Add all the chopped veggies — carrot, bell pepper, zucchini, and cauliflower. Stir well to coat them in the spices, then pour in the diced tomatoes, coconut milk, and vegetable broth. Give everything a good stir and bring it to a simmer.

Step 4:

Reduce the heat to low, cover, and let it simmer gently for about 15-20 minutes, or until the vegetables are tender but still hold their shape. Stir occasionally to avoid sticking.

Step 5:

Season generously with salt and pepper. If the curry feels too thick, splash in a bit more broth or water to reach your preferred consistency.

Step 6:

Finish off with a squeeze of lime juice for brightness, and sprinkle with fresh cilantro and nuts if using. Serve hot and enjoy that creamy, comforting bowl of goodness!

Variations & Tips

• Swap out veggies based on seasonality — sweet potatoes and green beans work great.
• For extra protein, stir in cooked chickpeas or tofu cubes after simmering.
• Adjust the heat by adding diced fresh chilies or a pinch of cayenne pepper.
• If you like it thicker, stir in a tablespoon of peanut butter or blend a few cooked veggies.
• Leftovers taste even better the next day — flavors deepen as it sits.

How I Like to Serve It

I love serving this curry over steaming jasmine rice or fluffy quinoa for a wholesome meal. It’s perfect on cozy weeknights or casual dinners with friends. When it’s cool outside, a side of warm naan bread makes it extra comforting to scoop up every last bit.

Notes

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat gently on the stovetop or microwave to keep the coconut milk from separating.

Closing: This vegetable curry always hits the spot because it’s simple, flavorful, and feels like a warm hug in a bowl.