Best 8 Coconut Curried Vegetable Stew Recipes

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Embark on a culinary adventure to the heart of Southeast Asia with this delectable Coconut Curried Vegetable Stew. This tantalizing dish, brimming with an aromatic blend of spices, coconut milk, and an array of vibrant vegetables, promises an explosion of flavors that will captivate your senses. From the crisp bell peppers and tender carrots to the succulent green beans and hearty potatoes, each ingredient harmonizes perfectly, creating a symphony of textures and tastes. Allow the rich coconut milk, infused with the warmth of curry, to envelop your taste buds in a creamy embrace, while the medley of vegetables provides a delightful crunch in every bite. As you savor this enticing stew, let its fragrant aromas transport you to the bustling markets and vibrant streets of Southeast Asia, where the air is alive with the fragrance of exotic spices and tantalizing culinary creations.

Let's cook with our recipes!

COCONUT CURRY VEGETABLE STEW



Coconut Curry Vegetable Stew image

Even those who aren't big on curries might very well be won over by this colorful coconut curry vegetable stew.

Provided by Nava Atlas

Categories     Soups & Stews

Time 50m

Number Of Ingredients 14

1 tablespoon olive oil
1 medium onion, finely chopped
2 to 3 cloves garlic, minced
4 medium carrots, sliced
4 medium potatoes, peeled and diced
1/2 medium head cauliflower, cut into bite-sized pieces
12-ounce jar Indian simmer sauce, any vegan variety (see Notes)
1 to 2 small fresh hot chile peppers, seeded and minced, optional
2 to 3 teaspoons grated fresh or squeeze-bottle ginger, to taste
15-ounce can light coconut milk
2 cups green beans (fresh or organic frozen) or slender asparagus, cut into 1- to 2-inch lengths
3 to 4 ounces baby spinach
1/4 cup minced fresh cilantro, plus more for garnish
Salt and freshly ground pepper to taste

Steps:

  • Heat the oil in a large soup pot. Add the onion and garlic and sauté over medium heat until the onion is golden.
  • Add the carrots, potatoes, and 2 cups water, and bring to a slow boil. Lower the heat, cover, and simmer gently for 10 minutes, or until the potatoes are about half tender.
  • Add the cauliflower, simmer sauce, optional chiles, ginger, and coconut milk. Return to a simmer; add the green beans or asparagus. Continue to simmer gently, covered, until the vegetables are just tender, about 10 to 15 minutes longer.
  • Mash some of the potatoes against the side of the pot with a wooden spoon to thicken the base. Stir in the spinach and cilantro and cook just until the spinach is wilted. The stew should have a thick consistency, with just enough liquid to warrant serving in bowls rather than on a plate.
  • Serve at once. Garnish each serving with extra cilantro. Adjust the liquid with water or plant-based milk as the stew stands and thickens, and adjust the seasonings to taste.

COCONUT-CURRY VEGETABLE STEW



Coconut-Curry Vegetable Stew image

This versatile, hearty and healthy Coconut-Curry Vegetable Stew is perfect for Meatless Monday this winter. Try a bowl tonight! (Vegan and Gluten-Free)

Provided by David & Debbie Spivey

Categories     Main Course     Soup

Time 25m

Number Of Ingredients 7

1 large onion (diced)
2 tablespoons extra-virgin oil
2 medium zucchini (cut into 1-inch pieces)
1 tablespoon Madras curry powder
13.6 ounces canned coconut milk
salt and fresh cracked pepper (to taste)
29 ounces canned chickpeas ((garbanzo beans) (2) 14.5 ounce cans, rinsed and drained)

Steps:

  • Heat the oil in a large deep skillet over medium-high heat. When the oil is hot, add the onions. Cook for 5 minutes, or until tender and translucent.
  • Meanwhile, cut the zucchini and add to skillet when the onions are tender. Cook vegetables, stirring occasionally, until golden brown; about 5 minutes.
  • Stir in the curry powder and cook for 1 more minute. Pour in the coconut milk; heat to a simmer and season with salt and pepper, to taste.
  • Add the rinsed and drained chickpeas to the skillet. Continue to cook until the zucchini is tender; about 8 to 10 minutes.
  • Serve the soup hot by itself or with a slice of crusty bread, if desired.

Nutrition Facts : Calories 500 kcal, Carbohydrate 40 g, Protein 14 g, Fat 34 g, SaturatedFat 21 g, Sodium 596 mg, Fiber 13 g, Sugar 7 g, ServingSize 1 serving

LENTIL STEW WITH COCONUT AND MADRAS CURRY



Lentil Stew with Coconut and Madras Curry image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 16

1/2 cup extra-virgin olive oil
1 large onion, large dice
4 cloves garlic, sliced
2 tablespoons madras curry powder
Kosher salt and freshly ground black pepper
3 parsnips, peeled and sliced into 1/2-inch pieces
1 large sweet potato, peeled and large diced
1 cup red lentils
4 cups vegetable stock
One 14-ounce can coconut milk
1 tablespoon white balsamic or chardonnay vinegar
4 cups spinach
1 Fresno chile, finely diced
4 sprigs fresh mint
Wedges of lime, for serving
Serving suggestion: grilled naan sprinkled with zaatar

Steps:

  • Heat the olive oil in a large stock pot over medium heat. Add the onion, garlic, madras curry, salt and pepper. Cook, stirring occasionally, until the onions start to soften, about 1 minute. Add the parsnips, sweet potatoes and red lentils and cook until warm, 1 to 2 minutes.
  • Add the vegetable stock and coconut milk. Simmer until the vegetables are tender and the lentils are cooked, 25 to 30 minutes. Stir in the vinegar and spinach and cook until the spinach is wilted, about 1 minute more. Ladle the stew into bowls and garnish with the Fresno chile, fresh mint and a lime wedge. Serve with grilled naan if desired.

COCONUT VEGETABLE CURRY



Coconut Vegetable Curry image

This vegetable curry isn't just vegetarian - t's vegan! Packed with hearty vegetables and warm spices, this curry is the perfect dish for meatless Mondays or any night of the week when meat is off the menu. Recipe developed by Food Network Kitchen.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 21

2 tablespoons vegetable oil
4 green cardamom pods
1 1-inch piece cinnamon stick
1 whole clove
2 onions, thinly sliced
Kosher salt
1 tablespoon grated fresh ginger
4 cloves garlic, grated
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon Kashmiri chili powder or hot paprika
1/2 teaspoon ground turmeric
3 small plum tomatoes, cut into wedges
1 13.5-ounce can full-fat coconut milk
1/2 pound Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
1 small Chinese eggplant, cut into 1-inch chunks
2 cups cauliflower florets
1 serrano chile pepper, halved
1 cup halved green beans
Cooked basmati rice, for serving
Chopped fresh cilantro, for topping

Steps:

  • Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the cardamom pods, cinnamon stick and clove and cook, stirring, until the whole spices are toasted, about 20 seconds.
  • Add the onions, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder and turmeric; cook, stirring and scraping the pan, until the ground spices are toasted, about 30 seconds.
  • Add the tomatoes and cook, stirring, until they break down, 4 to 5 minutes. Stir in 1 1/4 cups water and the coconut milk. Add the potatoes, eggplant, cauliflower and serrano; season with 1/2 teaspoon salt. Bring to a boil, then reduce the heat to medium low; cover and simmer until the vegetables are tender, about 20 minutes.
  • Add the green beans and simmer, uncovered, until tender, 5 minutes. Thin the curry with water, if necessary. Discard the serrano and season with salt. Serve with rice and top with cilantro.

CREAMY CURRY VEGETABLE STEW



Creamy Curry Vegetable Stew image

Our family loves to eat Indian food, and this recipe is quick and easy to do with jarred korma sauce and fresh spring vegetables. If you want it hotter, add cayenne pepper to taste. Sometimes I add grilled chicken to the recipe. I serve this dish with naan bread, chutney and flaked coconut for condiments. So good!-Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Dinner

Time 7h25m

Yield 6 servings.

Number Of Ingredients 14

2 jars (15 ounces each) korma curry sauce
2 tablespoons curry powder
2 teaspoons garam masala
1-1/2 teaspoons ground mustard
2 pounds red potatoes (about 6 medium), cubed
2 cups small fresh mushrooms
2 cups fresh baby carrots
1-1/2 cups frozen corn, thawed
5 green onions, chopped
2 cups cut fresh asparagus (2-inch pieces)
2 tablespoons water
1-1/2 cups frozen peas, thawed
1/4 cup chopped fresh parsley
Naan flatbreads or cooked basmati rice, optional

Steps:

  • In a greased 5-qt. slow cooker, combine curry sauce, curry powder, garam masala and mustard. Stir in potatoes, mushrooms, carrots, corn and green onions. Cook, covered, on low 7-9 hours or until vegetables are tender., In a microwave-safe bowl, combine asparagus and water; microwave, covered, on high for 2-3 minutes or until crisp-tender. Drain. Stir asparagus and peas into slow cooker; heat through. Sprinkle with parsley. If desired, serve with naan.

Nutrition Facts : Calories 455 calories, Fat 20g fat (10g saturated fat), Cholesterol 5mg cholesterol, Sodium 495mg sodium, Carbohydrate 61g carbohydrate (18g sugars, Fiber 11g fiber), Protein 11g protein.

COCONUT RED CURRY STEW



Coconut Red Curry Stew image

This is a fragrant and flavorful dish that's packed with nutritious goodness. I like to enjoy it with sticky rice. -Marly Chaland, Maple, Ontario

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 4 servings.

Number Of Ingredients 15

1 tablespoon canola oil
1 medium onion, chopped
1 garlic clove, minced
3 to 4 tablespoons red curry paste
1/2 teaspoon sugar
1 small eggplant, cut into 1-inch pieces (about 4 cups)
3 cups cubed peeled butternut squash, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 carton (32 ounces) vegetable broth, divided
1 can (15 ounces) crushed tomatoes
1 can (13.66 ounces) coconut milk
Chopped fresh cilantro
Optional: Lime wedges and hot cooked rice

Steps:

  • In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until lightly browned, 3-4 minutes. Add garlic; cook and stir 1 minute. Stir in curry paste and sugar., Stir in vegetables, garbanzo beans, 3 cups broth, tomatoes and coconut milk; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 35-40 minutes., Stir in remaining broth; heat through. Serve with cilantro and, if desired, lime wedges and rice.

Nutrition Facts : Calories 457 calories, Fat 22g fat (16g saturated fat), Cholesterol 0 cholesterol, Sodium 1364mg sodium, Carbohydrate 59g carbohydrate (20g sugars, Fiber 14g fiber), Protein 11g protein.

VEGETABLE CURRY WITH COCONUT MILK



Vegetable Curry with Coconut Milk image

This vegetable curry with coconut milk is a delicious way to get a lot of vegetables into your diet. Even better the next day!

Provided by jowolf2

Time 55m

Yield 6

Number Of Ingredients 12

¼ cup ghee (clarified butter)
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon curry powder
1 (14 ounce) can coconut milk
2 large carrots, chopped
1 large potato, chopped
1 medium parsnip, chopped
½ head broccoli, cut into florets
¼ head cauliflower, cut into florets
2 cups sliced fresh mushrooms
1 cup water

Steps:

  • Heat ghee in a large saucepan over low heat. Add onion, garlic, and curry powder. Cook and stir until onion is soft and curry powder is fragrant, 7 to 10 minutes. Add coconut milk and carrots. Bring to a boil, stirring often.
  • Reduce heat, cover, and simmer for 10 minutes. Add potato and parsnip and continue to simmer, covered, until just tender, 7 to 10 minutes.
  • Add broccoli, cauliflower, mushrooms, and water; simmer, covered, until all vegetables are tender, about 5 minutes.

Nutrition Facts : Calories 312.7 calories, Carbohydrate 25.9 g, Cholesterol 21.9 mg, Fat 23 g, Fiber 6.2 g, Protein 5.7 g, SaturatedFat 17.7 g, Sodium 51 mg, Sugar 5.1 g

VEGAN CURRIED COCONUT STEW



Vegan curried coconut stew image

Enjoy our vegan curry and achieve all five of your 5-a-day. Choose a yogurt fermented with dairy-free cultures and fortified with calcium and vitamins

Provided by Sara Buenfeld

Categories     Dinner

Time 45m

Number Of Ingredients 14

1 tbsp rapeseed oil , or olive oil
2 onions (320g), chopped
20g ginger, peeled and shredded
320g sweet potatoes or butternut squash, peeled and cut into chunks
2 tbsp korma curry powder
1 tsp ground cumin
1 cinnamon stick
2 x 400g cans chopped tomatoes
2 tsp vegetable bouillon powder
400g can butter beans, undrained
400g can borlotti beans undrained
175g French beans, cut into equal lengths
120g cabbage, shredded
175g coconut yogurt

Steps:

  • Heat the oil in a large non-stick pan over a medium heat and fry the onions and ginger for a few minutes until starting to soften. Add the sweet potatoes or squash and cook a few minutes more. Stir in the curry powder, cumin and cinnamon stick, then tip in the tomatoes, two cans of water and the bouillon powder. Bring to the boil.
  • Once boiling, tip in all the beans. Bring to a simmer and cook, uncovered, for 15 mins. Stir in the cabbage and yogurt, then cook for 5 mins more until all the vegetables are tender. Remove from the heat and leave to cool for a few minutes, then serve half of the stew straightaway, leaving the remaining half to cool for later (if you're following the vegan Healthy Diet Plan). Once cool, the remaining stew will keep chilled for up to a day. Reheat in a pan over a medium-low heat until piping hot and bubbling.

Nutrition Facts : Calories 387 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 24 grams sugar, Fiber 19 grams fiber, Protein 14 grams protein, Sodium 1.19 milligram of sodium

Tips:

  • Mise en Place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you save time and avoid scrambling during the cooking process.
  • Use Fresh Vegetables: Fresh vegetables will give your curry the best flavor. If you can, buy organic vegetables to avoid pesticides and herbicides.
  • Choose the Right Coconut Milk: There are two types of coconut milk: regular and light. Regular coconut milk is thicker and has a higher fat content, while light coconut milk is thinner and has a lower fat content. For this recipe, you can use either regular or light coconut milk.
  • Simmer the Curry: Simmering the curry allows the flavors to meld and develop. Be sure to simmer the curry for at least 30 minutes, or longer if you have time.
  • Serve with Rice or Naan: Coconut curried vegetable stew is traditionally served with rice or naan. You can also serve it with quinoa or another whole grain.

Conclusion:

Coconut curried vegetable stew is a delicious and healthy meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. Whether you like it mild or spicy, this curry is sure to please everyone at the table. So next time you are looking for a flavorful and satisfying meal, give this coconut curried vegetable stew a try.

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