Best 9 Coconut Vegetable Curry Recipes

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Tantalize your taste buds with an exotic culinary journey to the heart of Indian cuisine. Discover the harmonious blend of fragrant spices, creamy coconut milk, and an array of colorful vegetables in this delectable Coconut Vegetable Curry recipe. This delightful dish showcases the vibrant flavors of India, offering a symphony of textures and a delightful interplay of sweet, savory, and spicy notes.

Dive into the aromatic depths of this curry, where succulent chunks of potatoes, carrots, bell peppers, and green beans dance harmoniously in a rich and creamy coconut sauce. Infused with the warmth of ginger, garlic, cumin, coriander, and turmeric, each bite promises a flavorful explosion.

But the culinary adventure doesn't end there. This article presents a treasure trove of additional vegetarian curry recipes, each a testament to the culinary diversity of India. Embark on a culinary voyage with the comforting Aloo Gobi Curry, where tender potatoes and cauliflower florets bask in a flavorful tomato and onion sauce.

Experience the vibrant flavors of the Gujarati Kadhi Pakora, where tangy yogurt and chickpea flour dumplings mingle in a delightful dance of flavors. Indulge in the hearty goodness of the Punjabi Chole Masala, where chickpeas simmer in a rich and aromatic tomato-based gravy.

Transport your taste buds to the southern state of Kerala with the irresistible Kerala Vegetable Stew, a symphony of tender vegetables swimming in a creamy coconut milk sauce. And for a delightful twist, explore the unique flavors of the Maharashtrian Amti, a tangy and flavorful lentil-based curry.

With this collection of diverse and delectable vegetarian curry recipes, you'll embark on a culinary journey that celebrates the vibrant flavors and rich traditions of Indian cuisine. Each recipe promises a unique and unforgettable culinary experience, sure to tantalize your taste buds and leave you craving more.

Here are our top 9 tried and tested recipes!

COCONUT CURRY VEGETABLE SOUP



Coconut Curry Vegetable Soup image

I've been a vegetarian since high school, so modifying recipes to fit my meatless requirements is a challenge I enjoy. This soup tastes rich and creamy and is packed with nutrients! -Carissa Sumner, Washington, DC

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 13

1 tablespoon canola oil
2 celery ribs, chopped
2 medium carrots, chopped
6 garlic cloves, minced
1 tablespoon minced fresh gingerroot
2 teaspoons curry powder
1/2 teaspoon ground turmeric
1 can (14-1/2 ounces) vegetable broth
1 can (13.66 ounces) light coconut milk
1 medium potato (about 8 ounces), peeled and chopped
1/2 teaspoon salt
1 package (8.8 ounces) ready-to-serve brown rice
Lime wedges, optional

Steps:

  • In a large saucepan, heat oil over medium heat. Add celery and carrots; cook and stir 6-8 minutes or until tender. Add garlic, ginger, curry powder and turmeric; cook 1 minute longer., Add broth, coconut milk, potato and salt; bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until potato is tender. Meanwhile, heat rice according to package directions., Stir rice into soup. If desired, serve with lime wedges.

Nutrition Facts : Calories 186 calories, Fat 8g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 502mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

THAI COCONUT VEGETABLE CURRY RECIPE BY TASTY



Thai Coconut Vegetable Curry Recipe by Tasty image

Here's what you need: coconut oil, red onion, medium jalapeno, garlic, orange bell pepper, large eggplant, red curry paste, brown sugar, light coconut milk, diced tomato, chickpeas, baby spinach, fresh cilantro, cooked brown rice

Provided by Mercedes Sandoval

Categories     Dinner

Time 30m

Yield 8 servings

Number Of Ingredients 14

1 tablespoon coconut oil
1 red onion, thinly sliced
1 medium jalapeno, seeded and finely chopped
3 cloves garlic, minced
1 orange bell pepper, seeded and cut into thin strips
1 large eggplant, ends trimmed, diced
3 tablespoons red curry paste
1 tablespoon brown sugar
13.5 oz light coconut milk
28 oz diced tomato
13.5 oz chickpeas, drained and rinsed
5 oz baby spinach
¼ cup fresh cilantro, chopped
cooked brown rice, for serving

Steps:

  • Melt the coconut oil in a large, high-sided pan over medium heat. Add the onion and cook for 2 minutes, until just beginning to sweat. Add the jalapeño and garlic, and sauté for 1 minute, until just fragrant. Add the bell pepper and eggplant, and cook for 3 minutes, until the eggplant begins to soften.
  • Add the curry paste and brown sugar and stir to coat the vegetables, making sure there are no large clumps of curry paste. Pour in the coconut milk and stir to combine until the milk is stained from the curry paste. Stir the in diced tomatoes and chickpeas, and bring to a gentle simmer for 5 minutes.
  • Once the curry is simmering, add the spinach, half at a time, and stir until wilted. Remove the pan from the heat.
  • Garnish the curry with cilantro and serve over brown rice.
  • Nutrition Calories: 212 Total fat: 7 grams Sodium: 368 Total carbs: 34 grams Dietary fiber: 8 grams Sugars: 10 grams Protein: 7 grams
  • Enjoy!

Nutrition Facts : Calories 267 calories, Carbohydrate 33 grams, Fat 13 grams, Fiber 8 grams, Protein 8 grams, Sugar 11 grams

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

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.

VEGETABLE CURRY WITH COCONUT MILK



VEGETABLE CURRY WITH COCONUT MILK image

Categories     Vegetable

Number Of Ingredients 30

Vegetable Curry With Coconut Milk
Mansi
Vegetable Curry with Coconut Milk
Just like Thai food, you'll find a lot of Indian recipes incorporate coconut milk in the ingredient list, especially curries that harbor a South-Indian influence. This classic recipe that you see below is one such Vegetable Curry, which uses coconut milk to form the base for a variety of fresh vegetables as well as heart-warming spices. If you are someone who is really interested in Indian spices, I urge you to watch the movie called Mistress of Spices, or you could read Ellie Krieger's blog post about the healing power of spices.
In this recipe, Ellie creates a perfect balance of spice and sweet, which forms an aromatic sauce for the healthy vegetables that go in there. From spinach to chickpeas to cauliflower and sweet potatoes, it is a unique blend of flavor and nutrients. A high-protein, high-fiber recipe that is sure to be a staple in any family who loves Indian cooking! Recipe courtesy of Fine Cooking, photo by Scott Phillips.
Vegetable Curry with Coconut Milk
Serves approx. 6 people
Ingredients
2 tbsp canola oil
1 large yellow onion, finely diced
4 medium cloves garlic, minced
1 tbsp fresh ginger, peeled and finely grated
1 tbsp ground coriander
1-1/2 tsp ground cumin
3/4 tsp ground turmeric
1/2 tsp cayenne
1 tbsp tomato paste
2 cups water or vegetable broth
1 cup light coconut milk
One 3-inch cinnamon stick
Fine sea salt and freshly ground black pepper
1 small cauliflower, broken into 1-1/2-inch florets (about 4 cups)
1 lb. sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
2 medium tomatoes, cored, seeded, and coarsely chopped (about 1-1/2 cups)
2 large carrots, peeled and cut into 1/2-inch-thick rounds (about 1 cup)
One 15-1/2-oz. can chickpeas, drained and rinsed
4 oz. baby spinach (about 4 lightly packed cups)
2 tbsp fresh lime juice
1 tsp finely grated lime zest
2 tbsp chopped fresh cilantro

Steps:

  • Method In a 5- to 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned, 5 to 7 minutes more. Add the garlic and ginger; cook, stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute. Add the water, coconut milk, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes. Add the cauliflower, sweet potatoes, tomatoes, and carrots. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes. Discard the cinnamon stick. Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Season to taste with salt. Serve garnished with the cilantro. This is a very simple yet highly nutritious and flavorful Indian curry. Feel free to use whatever veggies you like, even staples like potatoes, peas and carrots. Serve it with some hot Chapatis or Rice, and you will know how an Indian comfort meal feels like!

LENTIL VEGETABLE COCONUT CURRY SOUP



Lentil Vegetable Coconut Curry Soup image

Indian-style seasoning, lentils and a healthy array of veggies combined with a sweet tomato and coconut milk broth. Thanks to my friends at the potluck who requested the recipe. :)

Provided by Lindsaybean

Categories     Lentil

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 26

2 tablespoons coconut oil
6 garlic cloves, minced
1 onion, diced
3 carrots, sliced
3 celery ribs, sliced
1 head cauliflower, chopped into small pieces
1 potato, diced into 1/2 inch cubes
1 bunch kale, chopped into small pieces
2 tablespoons curry powder
1 tablespoon garam masala
2 teaspoons cumin
1 teaspoon turmeric
1 teaspoon coriander
2 teaspoons chili powder, hot
3 cups red lentils, rinsed
8 cups water
3 tablespoons vegetable bouillon
3 tablespoons tomato paste
diced tomato
1 (16 ounce) can coconut milk
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon celery powder
1 tablespoon salt
1/2 teaspoon pepper
lime wedges or lemon wedge, to garnish

Steps:

  • Heat coconut oil in a heavy-bottomed large soup pot on medium until a drop of water sizzles in it; be careful not to let the oil smoke.
  • Add garlic and saute for 1 min, stirring.
  • Continue to stir fairly frequently as you add more veggies, and keep the lid on in between stirring. Add onion and saute 5 minute Add carrots and celery and saute another 5 minute Add the cauliflower, potato and kale, and saute another 5 minute
  • Add the curry, garam masala, cumin, turmeric, coriander, and chili powder and stir. Let saute a few more minutes, and then add everything else. (NOTE: if you prefer, you can use more bouillon instead of the granulated garlic, granulated onion and celery powder.).
  • Bring to a boil uncovered, stirring occasionally, and then reduce to medium low and partially cover.
  • Stir occasionally and test lentils after about 25 minutes. Continue cooking until they are soft. If you find the broth needs more flavor, add more bouillon or more of the curry seasonings.
  • Serve with lemon or lime wedges to squeeze into the soup.

COCONUT VEGETABLE CURRY



Coconut Vegetable Curry image

Provided by Wanna Make This?

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 18

One 28-ounce can crushed tomatoes
3 cloves garlic, grated
3 tablespoons peeled, minced, fresh ginger
1/2 teaspoon cayenne
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1 teaspoon turmeric
1 teaspoon garam masala
1 tablespoon curry powder
Kosher salt
One 13 1/2-ounce can coconut milk
1 large red bell pepper, cut into 1-inch pieces
1 large (8-ounce) zucchini, split lengthwise and sliced 1/2 to 3/4 inch thick
1 large (6-ounce) Japanese eggplant, split lengthwise and sliced 1/2 to 3/4 inch thick
1 small yellow onion, halved and cut into 1/2-inch-thick slices
1 tablespoon unrefined coconut oil
1 cup jasmine rice, rinsed
1 large scallion, thinly sliced

Steps:

  • Put the tomatoes, garlic, ginger, cayenne, cumin, paprika, turmeric, garam masala, curry powder and a large pinch of salt in a medium Dutch oven. Stir to combine and set over medium-high heat. Bring to a strong simmer, lower the heat to medium, partially cover the pot with a lid (this will prevent splattering) and simmer 10 minutes, stirring occasionally.
  • Turn off the heat and stir in the coconut milk. Blend until smooth with an immersion blender or in a regular blender (if using a regular blender, remove the small cap in the lid and cover the top with a kitchen towel to release steam as you blend, then return the sauce to the pot). Add the red bell pepper, zucchini, eggplant, onion and a large pinch of salt to the pot. Stir to combine and set over medium-high heat. Bring to a strong simmer, then lower the heat to medium, partially cover with a lid (this will prevent from splattering) and continue to simmer until the vegetables are tender but not mushy, about 25 minutes, stirring occasionally. Stir in the coconut oil until melted, about 30 seconds. Season to taste with additional salt if needed.
  • Meanwhile, combine the jasmine rice and 1 1/3 cups water in a medium saucepan. Bring to a boil over high heat, then immediately reduce the heat to low. Cover with a tight-fitting lid and cook until the rice is tender and all the water has been absorbed, 10 to 12 minutes. Turn off the heat and fluff with a fork. Cover and allow to sit for 5 minutes.
  • Divide the rice and curry between 4 bowls, sprinkle with the scallions and serve.

VEGETABLE IN COCONUT CURRY SAUCE



Vegetable in Coconut Curry Sauce image

Make and share this Vegetable in Coconut Curry Sauce recipe from Food.com.

Provided by Debbwl

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 20

1 head cauliflower floret (4 cups)
2 carrots, peeled and cut into half rounds
1 red bell pepper, cut into strips
1 cup peas, frozen
1/4 cup oil
1 tablespoon mustard seeds
1 onion, chopped fine
2 tablespoons garlic, minced
1/4 teaspoon dry crushed red pepper
2 tablespoons ground coriander
1 teaspoon turmeric
1 teaspoon curry powder
1 teaspoon salt
1/2 teaspoon powdered cumin
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
1 pinch ground cloves
14 ounces coconut milk
1 tablespoon honey (optional)
steamed rice

Steps:

  • Steam vegetables separately until al dente. Set aside.
  • Meanwhile heat in a medium pot oil and mustard seeds. When seeds start to pop add onion, garlic and crushed red pepper. Saute till translucent 5 to 10 minutes. Reduce heat to low add coriander, turmeric, curry powder, salt, cumin, cardamom, cinnamon, cloves and cook on low for 3 minutes.
  • Add coconut milk and simmer (do not boil) for 2 minutes.
  • Fold in steamed vegetables and honey if using. Heat through about 3 to 5 minutes. (do not boil).
  • Serve over Rice.

COCONUT-VEGETABLE CURRY



Coconut-Vegetable Curry image

Provided by Susan Feniger

Categories     Onion     Rice     Tomato     Vegetable     Vegetarian     High Fiber     Lime     Coconut     Curry     Eggplant     Okra     Bon Appétit

Yield Makes 6 main-course servings

Number Of Ingredients 21

Vegetables:
5 tablespoons Clarified Butter , divided
12 pearl onions, blanched 1 minute,peeled
10 fresh okra pods
6 Indian eggplants (each about 3 inches long) or 4 Asian eggplants, trimmed, each quartered lengthwise
2 large carrots (about 10 ounces), peeled, cut on diagonal into 1/4-inch-thick ovals
1 1/2 pounds tomatoes, cored, cubed
Sauce:
5 tablespoons Clarified Butter
1 pound white onions, chopped
1 tablespoon minced peeled fresh ginger
1 large garlic clove, chopped
2 1/2 teaspoons chopped fresh or frozen curry leaves* (about 16 leaves)
1 1/2 teaspoons black mustard seeds**
1 teaspoon turmeric
1/2 teaspoon fenugreek seeds***
1/2 teaspoon cayenne pepper
1 1/2 to 2 teaspoons coarse kosher salt
3 1/2 cups canned unsweetened coconut milk (preferably organic)
1/4 cup fresh lime juice
Basmati rice or Savory Semolina

Steps:

  • For vegetables:
  • Heat 1 tablespoon butter in large nonstick skillet over medium-high heat. Add onions; sauté until golden, about 2 minutes. Reduce heat to low and sauté until onions are just tender, about 8 minutes. Transfer onions to bowl. Heat 1 tablespoon butter in same skillet over medium-high heat. Add okra; sauté until crisp-tender, about 3 minutes. Add okra to bowl with onions. Heat 1 tablespoon butter in same skillet over medium-high heat. Add eggplants; sprinkle with salt and pepper. Sauté eggplants until brown on cut surfaces and just tender, about 6 minutes. Add eggplant to onions. Melt remaining 2 tablespoons butter in same skillet. Add carrots. Sauté until carrots begin to soften, about 3 minutes. Add tomatoes and stir to blend; add to vegetable mixture in bowl. Reserve skillet for sauce.
  • For sauce:
  • Heat butter in reserved skillet over medium-high heat. Add chopped onions and sauté until golden, about 14 minutes. Reduce heat to medium. Add ginger and garlic; sauté 1 minute. Add curry leaves, mustard seeds, turmeric, fenugreek, and cayenne; sauté 1 minute. Add vegetable mixture and 1 teaspoons salt. Add coconut milk and bring to simmer. Reduce heat to medium-low and simmer uncovered until vegetables are just tender, stirring occasionally, about 8 minutes. Mix in lime juice. Season to taste with salt and pepper.
  • Transfer curry to bowl. Serve over basmati rice or Savory Semolina.
  • *Also known as kari patta; available at Indian markets.
  • **Sold at specialty foods stores, Indian and Asian markets, and adrianascaravan.com. If unavailable, substitute brown mustard seeds.
  • ***Available at Indian and Middle Eastern markets.

Tips:

  • Select your vegetables wisely: This recipe calls for carrots, potatoes, green beans, and peas, but you can use any firm vegetables that you like. Some other good options include broccoli, cauliflower, zucchini, and bell peppers.
  • Don't be afraid to adjust the spices: The amount of curry powder, cumin, and coriander is adjustable to taste. Start with the amounts listed in the recipe and then add more or less to suit your preferences.
  • Cook the vegetables until they are tender but still have a bit of crunch: You don't want the vegetables to be mushy, so be careful not to overcook them.
  • Serve the curry over rice or with naan bread: This is a traditional way to serve curry, but you can also enjoy it with other sides, such as quinoa, noodles, or even mashed potatoes.

Conclusion:

This coconut vegetable curry is a delicious and easy-to-make vegan dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it can be easily customized to your liking. So next time you are looking for a quick and healthy meal, give this coconut vegetable curry a try. You won't be disappointed!

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