Coconut Vegetable Curry is naturally vegan and gluten free, but is still thick, creamy and packed full of flavour.
This recipe uses all those little leftover veggies in your fridge or freezer, is packed with protein, truly satisfying and ready to dive into in less than 15 minutes.
Perfect for those busy evenings when you're hungry and impatient for dinner!
We are not vegetarian but we do try and have a vegetarian meal at least twice a week in our family This recipe makes it easy on those nights.
I've been making this curry for years now and lately it's been permanently on our Saturday night curry menu. The truth is that my meat eaters love it and are demanding it each week! It's also a great side dish for a chicken curry.
What are the ingredients?
The great thing about this vegetable curry is that it is made from store cupboard staples. My store always has spices, tinned coconut milk and tinned chickpeas, which are used in this dish.
I am also using frozen baby spinach and cauliflower because sometimes it is difficult to keep a range of fresh vegetables in stock. With frozen veg you can add it to the dish frozen and just use what you need. This makes it perfect for smaller households where you don't want to be eating a huge cauliflower all week!
The remaining ingredients I always have and these include onions, garlic, ginger, mushrooms and red peppers.
I tend to keep my ginger in 2 inch chunks in the freezer and grate it as I need it. This way it doesn't clog the grater and there is no wastage. Best of all you don't need to waste time peeling it either!
How to make this dish
If you are using frozen or fresh cauliflower cook in boiling water for a few minutes until just tender. In the meantime, put the onions garlic and ginger in a saucepan with the oil, cover and cook over a low heat for about 7 or 8 minutes. Tip in the spices and increase the heat, stirring for 2 minutes.
Now it's time to add the coconut milk, frozen spinach, mushrooms and peppers. Bring to a simmer for a few minutes until the peppers and mushrooms are softened. Stir in the cooked cauliflower.
If the sauce is too thin for your liking combine a teaspoon of cornflour with a tablespoon of water and stir in.
This creamy coconut vegetable curry is now ready to serve. I like to sprinkle over a generous amount of fresh coriander and cashew nuts over the top for extra protein.
It's delicious on its own or serve with rice or my really easy naan bread, that's cooked in a frying pan.
If you are looking for more veggie curries try my Afghan Aubergine (Eggplant) Curry It only has 338 calories!
This dish is perfect for using up leftover cooked vegetables or even sliced cucumber from the fridge.
I've made this coconut curry with fresh cooked sweet potato, pumpkin, potato, carrots, swede, parsnips, broccoli and green beans.
Other frozen veggies that work well are peas, sweetcorn, endamame beans, green beans, broad beans, peppers, mushrooms. If you really want to cheat use a bag of frozen stir fry mix.
Peanuts work well if you don't have cashews or sprinkle with dried coconut
Yes you can. However the spinach will loose its colour and texture if cooked to long so add it when you reheat it, along with the cashews.
There's no excuse not to cook with a bowl of delicious curry ready in under 15 minutes.
What will you put in your curry?
More spicy dishes to try
- Vegan Afghan Eggplant/Aubergine Curry
- Massaman Curry with Duck
- French Beans with Chilli and Cumin
- Coconut and Cardamom Chicken
- Thai Fish Burgers
- Asian Roast Chicken
Vegetable Coconut Curry
- 1 tablespoon vegetable oil
- 400 ml coconut milk 1 tin
- 25 g fresh ginger peeled and finely chopped
- 4 cloves garlic finely chopped
- 1 red pepper cut in chunks
- 400 g tin chickpeas, rinsed and drained drained about 240g
- 150 g frozen spinach 5 pieces
- 150 g mushrooms but in chunks
- 250 g cauliflower in small florets
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- ½ teaspoon chilli powder
- 1 teaspoon turmeric
- 1 teaspoon sugar
- 1 tsp salt
- 2 tablespoon fresh chopped coriander
- 40 g cashew nuts
- Cook the cauliflower in boiling water until tender then add to iced water.
- Heat the oil then turn to a low heat with the onions, garlic and ginger. Cover and cook for 7 minutes, stirring occasionally.
- Turn the heat to medium and add the spices for 2 minutes whilst stirring.
- Add the chickpeas, spinach, peppers, mushrooms, coconut milk, salt and sugar and bring to a simmer.
- When the peppers are softened stir in the cauliflower and heat through.
- Garnish with the fresh coriander and cashew nuts.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove