Coconut Vegetable Curry

Name: Coconut Vegetable Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 -6 (5 cups total)
Ingredients: 2 Tbsp olive oil; 2 cloves garlic; 1 inch fresh ginger; 2 Tbsp curry powder*; 1/2 lb. carrots, 3-4 medium; 1 yellow onion; 2 Tbsp tomato paste; 1 oz. can diced tomatoes; 1 lb. frozen broccoli and cauliflower pieces; 1 oz. can light coconut milk**; 1/2 tsp salt; 1/2 tsp sugar; 1 handful fresh cilantro, chopped

User Reviews

4.5

162 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 -6 (5 cups total)
Calories
22508 kcal
Course
Main Course
Cuisine
Indian, International, Vegetarian, Vegan, gluten-free

Coconut Vegetable Curry

Nancy Wheeler

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This Coconut Vegetable Curry is easy, satisfying, delicious, and VEGAN! Your taste buds will thank you.

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Ingredients

Servings

2 Tbsp olive oil $0.32
2 cloves garlic $0.16
1 inch fresh ginger $0.16
2 Tbsp curry powder* $0.30
1/2 lb. carrots, 3-4 medium $0.55
1 yellow onion $0.52
2 Tbsp tomato paste $0.11
1 oz. can diced tomatoes $0.75
1 lb. frozen broccoli and cauliflower pieces $1.65
1 oz. can light coconut milk** $0.99
1/2 tsp salt $0.02
1/2 tsp sugar $0.02
1 handful fresh cilantro, chopped $0.25

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Instructions

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.
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.
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).
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.