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?
Enjoy!
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
📋 Recipe
Vegetable Coconut Curry
Ingredients
- 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
Instructions
- 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.
Food safety
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
Amanda
Thanks so much Sharon. My family don't miss the meat at all.
Amanda
I am really glad you made it Safira.
Amanda
Thanks so much Jacque.
Amanda
Thanks so much Sue!
Amanda
Thanks Beth. We try and have a few lighter meals each week and this one is so cheap and easy.
Sharon
This vegetable dish is so full of flavor! It's the perfect meatless Monday dinner the whole family will love.
Safira
Love a veggie curry. This was delicious and we will be making this all the time now!
Jacque Hastert
Vegan, gluten-free, and healthy! Sign me up! I can't wait to make this curry and enjoy it on these fall like days we are currently experiencing!
Sue
I, too, like to have some vegetarian meals during the week. This one looks absolutely perfect!
Beth Sachs
We are huge curry fans in this house. This is a wonderfully light curry and I just love the cashew nuts on top.
Amanda
Thanks Nicole. Trying hard with the photography!
Nicole
I'm not a huge fan of coconut, but this looks very similar to a Green/Red curry which I enjoy! Love the photos!
Amanda
Thanks Karen. The chickpeas are really filling in this and this dish is requested weekly in our house!
Amanda
Thanks Jenn. If only he did! I tried so hard when he was a baby and he ate everything. I blame his brother!
Jenn
That looks so good! If only your son liked vegetables 😉
Karen (Back Road Journal)
A dish so flavorful you definitely wouldn't miss the meat.
Amanda
Thanks Mayuri. When I first made this, sometime ago, it was an accidental dish as I had a vegetarian for dinner and the recipe has stuck.
Amanda
Thanks Sheryl. It's great as a side dish too.
Sheryl
mmm. . . this dish looks wonderful. It's good to have a vegetarian curry option.
Mayuri Patel
I make a lot of different veggie curries but have not tried something like yours. Looks so delicious, a different way for me to cook cauliflower with coconut and just love the addition of cashew nuts to it. Bookmarked this recipe.
Amanda
Thanks Megala. It's great to have a healthy dish that is satisfying too!
Amanda
Thanks Cliona. It's really good.
Amanda
Thanks Noelle! I hope you love it.
Amanda
Thanks Dannii. It's a really creamy curry!
Amanda
Thanks Caroline. Spinach works really well in this.
Amanda
Thanks Susan. It's great to have a few meat free meals that everyone enjoys!
Susan @ Simply Sundays
I wish I had a bowl of coconut curry right now! What a delicious sounding recipe. We're not GF or vegetarian either but I do like making meat/wheat free meals for my family. Thank you for sharing!
Caroline
We're big curry fans and love both meat and veggie ones as well. This sounds like a tasty mix of ingredients and love the burst of color from the greens.
Amanda
Thanks Beth. I think texture is important and I love nuts in stir fries and curries.
Amanda
Thanks Kate. I'm guilty of cramming them all in!
Kate Hackworthy
What a tasty looking vegan curry. I love that there are loads of veggies in it!
Beth Neels
I love coconut curries! Your vegetable version looks so delicious! I love the addition of the cashews! They must add a nice crunch!
Dannii
That looks like a deliciously creamy curry. I love coconut curries.
Noelle
I love curry! can not wait to try
Cliona Keane
This sounds absolutely delicious! I love how healthy and full of flavour it is!
Megala
Wonderful curry made with all natural & wholesome ingredients, I would love to take this creamy coconut milk curry with rice.