Coconut Vegetable Curry
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 -6 (5 cups total)
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Calories
22508 kcal
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Course
Main Course
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Cuisine
Indian, International, Vegetarian, Vegan, gluten-free
Coconut Vegetable Curry
Description
The recipe begins by grating fresh ginger and mincing garlic, which are sautéed in olive oil to release their aromas. Curry powder is added for warmth and depth. Carrots sliced into rounds and diced onion are then cooked until soft and translucent. Tomato paste and diced tomatoes contribute acidity and create a rich, slightly thickened sauce.
Frozen broccoli and cauliflower pieces are stirred in and simmered just until heated through, preserving their texture without overcooking. Adding light coconut milk at the end gives the curry a smooth, creamy mouthfeel and mild sweetness that contrasts with the spices. The dish is finished with fresh chopped cilantro for herbal brightness.
The flavor balance depends on the curry powder blend; starting with the recommended amount and adjusting accordingly allows control over spiciness. Using light coconut milk keeps the sauce lighter, though full-fat coconut milk can be substituted with some added water to thin the sauce. This vegetable curry offers a warming, mildly spiced meal that can serve as a main or side dish.
Ingredients
- 2 Tbsp olive oil $0.32
- 2 cloves garlic $0.16
- 1 inch ginger $0.16, fresh
- 2 Tbsp curry powder $0.30
- 1/2 lb. carrot $0.55, 3-4 medium
- 1 yellow onion $0.52
- 2 Tbsp tomato paste $0.11
- 1 oz. can diced tomatoes $0.75
- 1 lb. broccoli $1.65, frozen, pieces
- 1 lb. cauliflower $1.65, frozen, pieces
- 1 oz. can coconut milk $0.99, light
- 1/2 tsp salt $0.02
- 1/2 tsp sugar $0.02
- 1 handful cilantro $0.25, fresh, chopped
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
- Adjust curry powder amounts according to your spice preference, starting with less and adding more as needed.
- Light coconut milk keeps the sauce lighter; full-fat coconut milk can be used but may require adding water to achieve desired sauce consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 (5 cups total)
Amount Per Serving
Calories 22508 kcal
% Daily Value*
| Serving | 5Cups | |
| Calories | 225.08kcal | 11% |
| Carbohydrates | 24.85g | 8% |
| Protein | 5.13g | 10% |
| Fat | 14.33g | 22% |
| Sodium | 494.33mg | 21% |
| Fiber | 9.08g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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